1 package active dry yeast (about 1 Tbsp)
3 Tbsp sugar
1 tsp table salt
1 Tbsp minced flat-leaf parsley
1 Tbsp fresh dill
1 Tbsp chives
1 Tbsp rosemary
2 Tbsp melted butter
1 large egg plus 1 Tbsp lightly beaten egg, divided
1 cup milk or half-and-half
3 1/2 to 3 3/4 cups all-purpose flour
About 1 Tbsp coarse salt
1. In a large bowl, sprinkle yeast over 1/4 cup cool (70??) water. Let stand until dissolved, 5 minutes. Stir in sugar, table salt, herbs, butter, whole egg, and milk; add 3 1/4 cups flour and stir to moisten.
2. Knead dough on a lightly floured board until elastic and not sticky, 15 minutes; add flour as needed to prevent sticking. Shape into 12 equal balls; place in a well-buttered 9x13 inch pan.
3. Let dough rise in a warm place until doubled, 45 to 60 minutes. Meanwhile, preheat oven to 350??. Brush rolls with beaten egg and sprinkle with coarse salt. Bake until deep golden, 25 to 30 minutes.