Dissolve yeast in milk in a large mixing bowl. Stir in the honey, butter, salt, pumpkin, and whole wheat flour. Add enough of the all purpose flour until a soft dough forms.
Turn out onto a floured surface and knead for 4 or 5 minutes until dough is elastic. Cover and set in a warm place and let rise until doubled.
Preheat oven to 350 degrees Fahrenheit. Melt the 5 Tablespoons of butter and stir in the Italian Seasoning, Sage and Parmesan.
Punch down the dough and then roll the dough into an 18 inch x 18 inch square. Spread the melted butter mixture onto the dough. Sprinkle with Parmesan and Mozzarella cheese.
Fold the dough in thirds and cut crosswise into 24 strips. Twist each strip one and a half times. Lay them out on a greased cookie sheet. Let rise for 20 minutes.
Bake at 350 degrees Fahrenheit for 14 to 16 minutes or until lightly browned. Do not overbake.