To Make the Cocoa Dough:

1. In a medium-sized mixing bowl, combine the yeast and warm water. Allow to yeast to sit for 5 minutes until it's foamy. Stir in the oil.
2. Add the flour, cocoa powder, and salt to the yeast, and stir the mixture with a spatula until it forms a dough. It may be a little loose, but that's okay.
3. Pour the dough onto a lightly floured surface and knead it for about 5 minutes until smooth. Place the dough into a clean bowl sprayed with a little oil and cover it with plastic wrap. Set this dough aside while you make the orange dough.

To Make the Pumpkin Dough:

1. In a medium-sized mixing bowl, combine the yeast and warm water. Allow to yeast to sit for 5 minutes until it's foamy. Stir in the oil, pumpkin, and turmeric.
2. Add the flour and salt to the yeast and stir the mixture with a spatula until it forms a dough.
3. Pour the dough onto a floured surface, and knead it for about 5 minutes until smooth. Place the dough into a clean bowl sprayed with a little oil and cover it with plastic wrap.
4. Set the dough aside with the black dough, and allow both doughs to rise for 1 hour or until they've doubled in size.

To Make the Rolls:

1. Punch the black dough down, and transfer it to a lightly floured surface to knead a couple of times.
2. Divide the dough into three equal pieces. Divide each piece into three more pieces giving you nine pieces. Cut each piece in half for a total of 18 pieces. Roll each piece of dough into a ball.
3. Repeat steps one and two with the orange dough.
4. Grease a 12-cup muffin tin with oil. Place three balls of dough into each muffin tin, alternating the colors.
5. Cover the rolls with plastic wrap, and allow them to rise for 20 minutes. Meanwhile, preheat your oven to 350°F.
6. Brush the rolls with a little non-dairy milk (optional), and place them in the preheated oven to bake for 15-20 minutes, or until the rolls are firm.
7. Allow the rolls to cool at least half an hour before serving.