1 tablespoon active dry yeast
3 tablespoons sugar
1 teaspoon table salt
1 tablespoon EACH minced flat-leaf parsley, dill, chives and rosemary leaves
2 tablespoons butter, melted
1 egg plus 1 tablespoon lightly beaten egg
1 cup milk or half-and-half
3 1/4 cups flour
1 tablespoon kosher salt
In a large bowl, sprinkle yeast over 1/4 cup cool (70-degree) water. Let stand 5 minutes. Stir in sugar, table salt, herbs, butter, whole egg, and milk; add flour and stir just until moistened.
Knead dough on a lightly floured work surface until elastic and not sticky, about 15 minutes; add flour as needed to prevent sticking. Shape into 12 equal-size balls and transfer to a well-buttered 9-by-13-inch baking pan.
Let dough rise in a warm (about 80 degrees) place, covered loosely with plastic wrap or a kitchen towel, until doubled, 45 t0 90 minutes. Meanwhile, preheat oven to 350 degrees. Brush rolls with beaten egg and sprinkle with kosher salt. Bake until deep golden, 25 to 30 minutes.