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.