Ingredients (makes 18 rolls)
- 4 eggs
- 2 tsp. salt
- 4 1/2 tsp. rapid rise yeast
- 1/3 cup sugar
- 1 cup warm milk (110˚ F)
- 8 Tbsp. unsalted butter, melted
- 4 cups bread flour
- ½ cup mixed chopped fresh herbs (parsley, rosemary, chives, thyme, sage, basil, dill, etc.)
- 1 egg, beaten with 1 Tbsp. milk
- Whole parsley leaves (for topping)
1. In the bowl of a stand mixer fitted with the paddle attachment, beat together the eggs and salt on medium-high speed until pale yellow and fluffy, about 5 minutes.
2. Mix in the yeast, sugar, milk, melted butter and flour. Stir until a dough forms.
3. Beat in the chopped fresh herbs until incorporated. Cover the bowl with plastic wrap and let rise in a warm place until doubled in bulk, about 2 hours.
4. Generously butter or spray with baking spray 18 muffin cups. Punch the dough down. Scoop the batter, dividing it evenly between the prepared muffin cups. Cover loosely with plastic wrap and let rise about 45 minutes more, until slightly puffed.
5. Preheat the oven to 350˚ F. Uncover the rolls and brush the tops lightly with the beaten egg mixture. Gently press a fresh herb leaf into the top of each roll so that it adheres completely.
6. Bake until a toothpick inserted in the center comes out clean, about 22-25 minutes. Let cool in the pan a few minutes, then transfer to a wire rack. Let cool before serving.