Golden Herb Rolls


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These pumpkin rolls have dried herbs mixed in for a very autumnal flavor. A perfect accompaniment to a Thanksgiving feast or an everyday dinner table.

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Serving Size / Yield

20 rolls


  • 2/3 C. milk
  • 1/2 C. butter
  • 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

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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. 

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