Golden Herb Rolls

Description
Makes 20 to 24 rolls

Ingredients

 * ⅔ cup milk
 * ½ cup (1 stick) butter or margarine
 * ¼ cup water
 * 4 cups all-purpose flour, divided
 * ⅓ cup granulated sugar
 * 1 package quick-rising yeast
 * 2 teaspoons dried savory leaves, crushed
 * 1 teaspoon salt
 * ¾ teaspoon dried thyme leaves, crushed
 * ½ teaspoon dried dill weed, crushed
 * 1 cup canned pumpkin
 * 4 eggs, divided
 * 2 tablespoons sesame seeds

Directions

 * 1) Preheat oven to 350°F.
 * 2) Grease 20 to 24 muffin cups.
 * 3) Combine milk, butter and water in small saucepan; heat until butter is melted.
 * 4) If necessary, cool to 120°F to 130°F.
 * 5) Combine 3 cups flour, sugar, yeast, savory, salt, thyme and dill in large mixer bowl.
 * 6) Add milk mixture and pumpkin; beat for 2 minutes.
 * 7) Stir in 3 eggs and remaining flour.
 * 8) Cover; let rise in warm, draft-free place for 10 minutes or until doubled.
 * 9) Spoon into prepared muffin cups, filling ½ to ¾ full.
 * 10) Cover; let rise in warm, draft-free place for 30 to 40 minutes or until doubled.
 * 11) Beat remaining egg and brush on top of rolls; sprinkle with sesame seeds.
 * 12) Bake for 30 to 40 minutes or until rolls are golden and sound hollow when tapped.
 * 13) Remove from pans; serve warm or cool on wire rack.