Golden Herb Rolls
Source of Recipe
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List of 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 LIBBY'S Pure Pumpkin
4 eggs, divided
2 tablespoons sesame seedsRecipe
PREHEAT oven to 350 F. Grease 20 to 24 muffin cups. COMBINE milk, butter
and water in small saucepan; heat until butter is melted. If necessary,
cool to 120º F. to 130º 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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