In a medium bowl add yeast, sugar and warm milk. Let it rest for 5-10 minutes to activate the yeast.
In a large bowl combine flour with salt. Add water, egg, pumpkin pureem dissolved yeast and melted butter. Stir to combine and knead until the dough is soft and pulls away from the sides of the bowl.
Transfer the dough to an oiled bowl and cover with plastic wrap and let it rise for about 1 hour in a warm area, until doubled in size.
Punch dough down and transfer to an oiled surface. Using a rolling pin, roll the dough into a 16 x12 inches (40x30cm) rectangle.
With the back of a spoon or a spatula, spread 2 tablespoons (30g) softened butter over two thirds of the rolled dough. Fold dough like a letter into thirds, starting with the unbuttered side of the rectangle. Rotate the dough 90° and repeat rolling the dough into a 16 x12 inches (40x30cm) rectangle.
Again, spread 2 tablespoons (30g) softened butter over two thirds of the rectangle. Fold dough like a letter into thirds, starting with the unbuttered side of the rectangle.
Cut the dough into 8 equal pieces. Twist each piece and bring the ends together, pinch the ends and place on a parchment paper baking sheet.
Cover with a kitchen towel and let rise for 20-30 minutes.
Meanwhile, preheat the oven to 400F (200C).
Brush the buns with beaten egg and sprinkle sesame or poppy seeds on top.
Bake for 15-18 minutes or until puffed and golden brown.