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Combine all ingredients in the bowl of a stand mixer, or a large mixing bowl. Knead with a dough hook on low speed (no higher than for 15-20 minutes, until dough is soft, pliable, strong, and no longer sticky. If kneading by hand, prepare to work the dough for up to 30 minutes. If it becomes resistant to movement, cover with a damp cloth for 10 minutes and return to kneading until the dough is fully kneaded.
Place the dough in a lightly oiled bowl and allow to bulk ferment, covered, until visibly puffy, light to the touch, and evenly risen, between 4-6 hours at 75°F. It may not double in size but you will be able to feel and see that the dough has taken on air and has a webby texture underneath.
While the dough rises, cut 24 pieces of unbleached, 100% cotton kitchen twine into 10 inch lengths. Place the string in a small dish of neutral oil.
Dump the dough onto a lightly floured or oiled surface and divide into 8 even pieces. Tuck the sides of each piece of dough towards the center, then turn the dough seam-side down onto the surface. Making a claw-shaped cage with your hands, roll the dough around in circles to tighten the dough into a round roll.
Lay three oiled strings down on the surface in an even crossed pattern, then place a roll, taught side up, on the center point. Gently tie each string at the top of the roll, leaving a bit of slack. Repeat for remaining rolls using remaining string.
Place the tied rolls on a baking sheet lined with parchment paper, cover with a large plastic bag or wrap, and refrigerate overnight or for up to 18 hours.
An hour before you’d like to bake the rolls, remove them from the oven to warm up slightly. Preheat the oven to 350°F.
Place the rolls in the oven, with the strings on, and bake until lightly golden. The interior of a roll should read above 200°F when fully baked.
Cool rolls on a wire rack until you can handle them, then use clean kitchen scissors to snip and release all the strings. If any strings are resistant, gently tug them until they slide out, trying not to rip the bread. If desired, place a pumpkin seed on the top of each roll for a stem.
Serve with butter and honey, or as an accompaniment to your favorite fall soups or meals.