In the mixing bowl of your electric mixer, combine yeast, ¼ cup lukewarm water and 1 teaspoon of white sugar. Stir to combine and then let sit for 10 minutes to allow yeast to activate.
Once yeast has expanded and foamed, add remaining water, sugar, eggs, honey, oil, salt and spices. Stir to combine.
Add brown sugar and pumpkin puree and stir until smooth.
Attach the dough hook to your mixer and add flour ½ cup at a time, mixing between each addition.
Once dough is formed, remove from mixer and place on a well floured surface. Kneed until a smooth dough is formed that is elastic but not sticky.
Wash and dry mixing bowl and coat with a light coating of canola oil. Return dough to bowl and turn over a few times to lightly coat in oil.
Cover bowl with a damp dish towel and set aside.
Bring a small saucepan full of water to a boil. Remove from heat and place bowl of dough and boiling water into the oven. Do not turn the oven on.
Allow the dough to rise for one hour. Remove from oven, punch down and return to rise for an additional hour.
After the second hour, remove dough and knead on a well floured surface until dough no longer feels sticky.
Divide into eight equal portions and braid in desired shape.
Preheat oven to 350 degrees Fahrenheit.
Place braided rolls two inches apart on a baking sheet lined with a silicone mat.
Create egg wash by mixing together egg yolk and water. Brush a light coating onto the outside of each roll.
Bake for 25 to 30 minutes until braids are golden brown and set.