Super-Soft Pumpkin Butter Rolls

Real super soft and it stay ever so soft and spongy even after a few days.  I'm very happy at the result of this recipe.  Although it takes me more than three hours on the second proofing stage, it's well worth it. Only half a teaspoon of yeast to 270gm of flour....I was abit puzzle as to the little amount of yeast and a little doubtful whether it will rise but patience pay off, it turn out beautifully.
It's so good that I made another batch into buns with butter fillings the very next day.