In a large bowl, combine 1-3/4 cups flour, sugar, undissolved yeast, salt and cheese powder. Heat milk and cheese sauce until very warm (120 to 130 degrees F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a stiff dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Divide dough into 5 equal pieces; set aside a 1-inch square from each. Roll each piece to oval to resemble a pumpkin. With side of wooden spoon, make 4 symmetrical curved creases from top to bottom. Place 1-inch square on top of pumpkin as stem. Place on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 1-1/2 hours.

Brush surface with egg white; sprinkle with poppy seeds. Bake at 375 degrees F for 20 to 25 minutes or until done. Remove from sheets; cool on wire racks.

Courtesy of Fleischmann's Yeast