Pour yeast into warm milk and sugar (not too hot or you will kill it! You should be able to comfortably leave your finger in the liquid, or 110 degrees). Set aside 10 minutes to get foamy.
When the yeast is proofed, stir into the dry mix along with the remaining wet ingredients.
Let the dough rest for a couple minutes, this allows time for the psyllium to do its magic. If the dough seems overly soft and sticky, add some more flour (the water content of pumpkin purees varies widely). Likewise, if it seems super stiff, add a tablespoon or two of milk. It should soft a pliable like playdough, not sticking to your hands, but not crumbling or cracking easily.
Mix the filling ingredients, and set aside.
Gather the dough into a ball, and dust all sides with a dusting of tapioca flour.
Flour this bottom piece well, and plop you dough ball down into the center. Lay the second mat or waxed paper over the top of the dough and roll out to roughly the size of a cookie sheet, trying to keep the dough an even thickness.
Spread your filling evenly with a rubber spatula.
Using the bottom mat or paper as an assist, gently lift the mat up, starting to roll the dough. Because the dough is soft, you will have to assist in the rolling process: lift, tuck with fingers and roll.
Cut the roll into roughly 1-1 1/4" pieces, about 11-12 rolls. Either use a piece of floss to cut, or a serrated knife with no downward pressure.
Place the rolls into a greased, baking pan. You may need to use two pans, and one may not be full. Allow room for rising, meaning do not have the rolls touching each other, just barely apart. When they rise, they will fill in and touch each other plenty!
Let rolls rise in a warm place until they poof slightly. Mine took about 30 minutes with regular yeast in a warm (110 degree) oven.
Bake in a 350 degree oven for about 18-22 minutes until turning golden and no doughiness is felt.
Recipe via tessadomesticdiva.com