Shelly's Recipe

GOLDEN HERB ROLLS

Category: Bread

2/3 cup milk
1/2 cup butter
1/4 cup water
4 cups flour, divided
1/3 cup sugar
1 pkg quick-rising yeast
2 tsp dried savory leaves, crushed
1 tsp salt
3/4 tsp dried thyme leaves, crushed
1/2 tsp dried dill weed, crushed
1 cup canned pumpkin
4 eggs, divided
2 tsp sesame seeds

Preheat oven to 350. Grease 20 to 24 muffin cups. Combine milk, butter and water in small saucepan; heat until butter is melted. If necessary, cool to 120 to 130 . 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.