Back 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 teas. Dried Savory Leaves, crushed
1 teas. Salt
3/4 teas. Watkins Thyme
1/2 teas. Watkins Dill
1 Cup Canned Pumpkin
4 Eggs, divided
2 Tbsp. Watkins Sesame Seeds
Preheat oven to 350 degrees F. Spray 20 to 24 muffin cups with Watkins Cooking Spray. Combine milk, butter and water in mall 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.
© Copyright 1999 The Rising
Stars Team
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