Golden Pumpkin Twists

In a small saucepan, heat margarine and milk 105 to 115 degrees. Dissolve yeast in warm milk mixture.Stir in sugar and salt. In a mixing bowl, combine yeast mixture, pumpkin, two eggs, and four cups flour. Beat for three minutes. Gradually add remaining flour. On a lightly floured surface, knead dough until smooth, working in additional flour as necessary to form stiff dough. Place in a mixing bowl coated with cooking spray. Cover tightly with plastic wrap. Cover; let rise in warm, draft-free place until doubled in size, one hour. Punch down dough. Knead a few times to work out bubbles. On a lightly floured surface, roll out dough into a 10"x 24" rectangle; if dough resists rolling, allow to rest ten minutes. Cut into 24 strips, 10" long and 1" wide. Tie each strip into a knot. Place on lightly sprayed baking sheet.Cover and let rise in draft-free place for 30 minutes. In a small bowl, combine egg white and water. Brush on rolls. Bake in 350 degree preheated oven for 25 minutes, or until golden brown.