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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
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Just click here to get a printer-friendly version of this recipe. • Share it: click to send this recipe to a friend! | | 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.
Amanda Formaro is the entrepreneurial mother of four children. She and her husband live in southeastern Wisconsin. She is also the owner of FamilyCorner.com Magazine. Subscribe to her free holiday newsletter, Family Holidays, by sending any email message to holidays-on@mail-list.com or by visiting her website at www.familycorner.com! Recipe submitted by: Amanda Formaro
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