Heat the milk so it is lukewarm (you can use a microwave or a pot on low heat).

Remove the milk from the heat and incorporate the yeast till dissolved.

Transfer to a bowl and add one egg, soft butter, honey, and salt.

Then, add the flour in two batches, mixing in between.

Knead by hand (or use a stand mixer) until the dough is uniform and soft. If the dough is too wet, add a small spoonful of flour at a time until you can knead it without sticking.

Cover the bowl with cling film or a fresh kitchen towel. Allow to rise for 30 minutes.

Shape the dough into similar-sized rolls (mine were 35 grams each).

Place the rolls into the mold, keeping them close to each other (I had 22 rolls in total).

Cover the rolls and allow them to rise again for 30 minutes.

Brush with egg wash.

Allow to cool slightly.

Melt 40 grams of butter and mix with two cloves of garlic, finely chopped parsley, and a sprinkle of sea salt.

Brush the pumpkin rolls with the garlic butter.

Top the rolls with cheddar cheese (leaving the roll at the stem plain).

Return the rolls to the oven for 2-3 minutes until the cheese is bubbly and melted.

Once cooled slightly, transfer the pumpkin to a serving platter.

Fill the gap for the eyes and mouth with black olives.

Decorate with fresh basil leaves and serve.