In the bowl of a stand mixer fitted with the dough hook, dissolve the sugar in the lukewarm milk. Sprinkle the yeast over the milk and stir gently. Let it sit for 3 minutes until light and foamy.
Add flour, 3 tbsp butter, salt, pumpkin puree, and shredded cheddar cheese. Knead at medium speed until the dough is smooth and elastic.
Turn out the dough onto a lightly floured surface and knead for a few more minutes.
Place dough in a greased bowl, cover, and let rise in a warm place for about 1 hour until doubled.
Lightly grease two 12-count muffin pans with butter. Set aside.
Punch down the dough. Break off small pieces and roll into balls (about 1-inch diameter). Place three dough balls into each muffin cup.
Cover the muffin pan loosely with plastic wrap and let rise in a warm, draft-free area until doubled about 20-30 mins.
Meanwhile, preheat your oven to 375°F (190°C).
Brush the tops of the dinner rolls with butter and bake for 16-20 minutes until the tops are golden. Take the rolls out and brush with more butter, if desired.
Serve warm!