GOLDEN HERB ROLLS

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

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 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.