Assemble the ingredients in the bread pan of your bread machine according to the manufacturer's instructions. Set on dough cycle.
To make the dough by hand:
Combine the buttermilk, oil, and sugar in a medium-size saucepan and warm slightly over medium heat. Transfer the mixture to a large bowl and add the yeast. Stir and allow the yeast to proof for 5 minutes.
Add the flours, egg, pumpkin puree, onion flakes, salt, and poppy seeds. Stir to combine well.
Turn the mixture out onto a lightly floured surface and knead for 5 minutes to create a smooth, elastic dough, adding more all-purpose flour as necessary.
Transfer to a greased bowl and turn the dough ball to coat. Allow to rise until doubled in bulk, about 1 hour.)
To form the rolls:
Line a baking sheet with parchment or a silpat mat.
When the dough is ready, turn it out onto a floured surface and divide into 16 portions.
Form each portion into a tight round and place them evenly spaced on the prepared baking sheet. Allow the rolls to rise for 30 minutes.
Preheat the oven to 350 ° Bake the rolls for 15 to 20 minutes or until golden brown.
Cool the rolls briefly on a rack. Serve warm.
Promptly store leftovers in an airtight container for up to 3 days.Nutritional values are approximate and based on 1 roll.