In a mixing bowl, combine warm water, sugar, and yeast. Let it sit for about 5 minutes until frothy.

Add pumpkin puree, olive oil, and chopped rosemary to the yeast mixture.

Gradually add flour and salt, mixing until a soft dough forms.

Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.

Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.

Preheat the oven to 375°F (190°C).

Punch down the risen dough and divide it into 12 equal pieces.

Shape each piece into a ball and place them on a greased baking sheet.

Cover the rolls with a kitchen towel and let them rise for another 30 minutes.

Brush the tops with olive oil and sprinkle with sea salt.

Bake in the preheated oven for 20-25 minutes until golden brown.

Remove from the oven and let cool slightly before serving.