Scald milk and pour into a large bowl. To it, add the maple syrup, butter, pumpkin puree, stirring till the butter is melted. Then add the egg, rolled oats and salt. Allow to cool to lukewarm.
Combine the flour and yeast and using a dough whisk or a wooden spoon, then gradually add the flour mix to the cooled ‘liquid’ - you may not need all 3 cups. The resulting dough should hold together, with no flour lumps/patches and should be soft/loose but not liquid!
In typical lazy (and successful, might I add), no-knead fashion, cover with a lid/loosely with plastic wrap and refrigerate for a minimum of 2 hours or overnight. The resulting dough does not rise much.
Turn out the chilled dough on a floured work surface and knead or fold and turn the dough slightly. Cut dough into 12 balls. Press each ball into a flat rectangle with your fingers, then roll up and tuck ends under.
Brush all over with ½ of the melted butter-maple mix and sprinkle with the maple flakes. Let rise until doubled in size in a warm place, about two hours. I find my microwave is the best spot for ‘rising dough’ not to mention safe and away from hands and other random objects falling out of (the sky:-)) aka full cupboards!
Once risen, preheat the oven to 170°C (350° F). Bake for 35-40 minutes or until rolls are nicely browned and sound hollow when you tap their tops. The internal temperature should be 190 degrees (I used my meat thermometer to check this!)
Remove from the pan and brush generously with melted butter – maple mix. Let cool on a rack for 5-10 minutes. Serve warm…with salted butter, jam and anything else that tips your scales!