Description Edit

Makes 20 to 24 rolls

Ingredients Edit

Directions Edit

  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.

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