Make the Dough

1. Preheat oven to 350˚F. Line a baking sheet with parchment paper.
2. In a small microwave safe bowl, heat sugar, butter and milk for 1 minute, until very warm to the touch, around 110˚F to 115˚F, and whisk contents. If it's not hot enough, continue to warm in the microwave in 10-15 second increments to reach the desired temperature, whisking after each increment.
3. In the bowl of a stand mixer fitted with the dough hook attachment, add the heated milk mixture and sprinkle the yeast on top. Let sit for 5-7 minutes, until the mixture is foamy.
4. Add 3 1/2 cups of flour, the salt, turmeric, ginger, egg, and pumpkin puree. Mix with the dough hook on the lowest or "stir" setting for 1-2 minutes until combined and the dough starts pulling away from the sides of the bowl. If the dough is still sticking to the sides of the bowl, add 1/4 cup of flour at a time, letting the mixer run another minute, until the dough is pulling away from the sides (no more than 4 cups of flour total should be used).
5. When the dough is pulling away from the sides and is only slightly sticky to the touch, increase the speed of the dough hook to medium low and mix for 5 minutes (this is kneading your dough).
6. Grease a large bowl with butter. Remove the dough from the dough hook and transfer into the prepared bowl. Cover with saran wrap and let rise for 20 minutes.

Shape the Rolls

1. Preheat oven to 350˚F. Lightly spray twine to coat with cooking spray or toss the twine in the vegetable oil. This keeps any twine fibers from getting stuck to your delicious rolls! No need to saturate them, a light coat will do just fine.
2. When the dough is done rising, turn the dough out onto a well floured surface. Gently punch the dough down. Using a pizza cutter or a knife, divide the dough into 15 equally sized pieces. For each piece, fold the seam in and roll into a ball.
3. Wrap each roll with twine like a parcel: Lay a piece of twine down straight on the counter. Place a roll seam side down in the center of a piece of twine. With the twine, form a cross over the top of the roll. Flip the roll over and form another cross. Continue flipping and crossing until you have 8 separate sections and your roll is facing seam side down. Tie ends of string firmly into a knot over the center of the roll. Snip off excess string with scissors.
4. Place each prepared pumpkin shaped roll ball onto the prepared baking dish. Cover the baking pan gently with a towel and let rise another 20 minutes.

Bake the Rolls

1. When the rolls are done rising, brush each one with egg wash.
2. Bake for 15-18 minutes, until cooked through and the tops are golden.
3. Remove from heat and place rolls on a wire rack until cool enough to handle. Cut off twine and gently remove from each roll. Brush with butter as desired.
4. Optional: With a toothpick, poke a hole in the center of each roll (where the 8 sections intersect). Insert a 1/4 to 1/2 inch long piece of chive for the stem.