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Recipe Summary:

Ingredients:

• 2/3 cup milk
• 1/2 cup (1 stick) butter or margarine
• 1/4 cup water
• 4 cups all-purpose flour, divided
• 1/3 cup granulated sugar
• 1 package quick-rising yeast
• 2 teaspoons dried savory leaves, crushed
• 1 teaspoon salt
• 3/4 teaspoon dried thyme leaves, crushed
• 1/2 teaspoon dried dill weed, crushed
• 1 cup canned pumpkin
• 4 eggs, divided
• 2 tablespoons sesame seeds

Directions:

Preheat oven to 350 degrees F.

Grease 20 to 24 muffin cups.

Combine milk, butter and water in small saucepan; heat until butter is melted. If necessary, cool to 120° F. to 130° F.

Combine 3 cups flour, sugar, yeast, savory, salt, thyme and dill in large mixer bowl.

Add milk mixture and pumpkin; beat for 2 minutes.

Stir in 3 eggs and remaining flour.

Cover; let rise in warm, draft-free place for 10 minutes or until doubled.

Spoon into prepared muffin cups, filling 1/2 to 3/4 full.

Cover; let rise in warm, draft-free place for 30 to 40 minutes or until doubled.

Beat remaining egg and brush on top of rolls; sprinkle with sesame seeds.

Bake for 30 to 40 minutes or until rolls are golden and sound hollow when tapped.

Remove from pans; serve warm or cool on wire rack.

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