• 2/3 C. milk
• 1/2 C. (1 stick) butter or margarine
• 1/4 C. water
• 4 C. all-purpose flour, divided
• 1/3 C. granulated sugar
• 1 package quick-rising yeast
• 2 tsp. dried savory leaves, crushed
• 1 tsp. salt
• 3/4 tsp. dried thyme leaves, crushed
• 1/2 tsp. dried dill weed, crushed
• 1 C. canned pumpkin
• 4 eggs, divided
• 2 Tbs. sesame seeds

Preheat oven to 350 degrees. Grease 20-24 muffin cups. Combine milk, butter and water in small saucepan; heat until butter is melted. If necessary, cool to 120-130 degrees. Combine 3 C. 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 1/2-3/4 full. Cover; let rise in warm, draft-free place for 30-40 minutes or until doubled. Beat remaining egg and brush on top of rolls; sprinkle with sesame seeds. Bake for 30-40 minutes or until rolls are golden and sound hollow when tapped. Remove from pans; serve warm or cool on wire rack.