Fresh Herb Dinner Rolls Recipe

In a small mixing bowl dissolve yeast and sugar in 1 cup warm water. Let stand until creamy; about 10 minutes.

In a large bowl stir together the yeast mixture with milk eggs salt butter parsley chives and 4 cups flour. Add the remaining flour 1/2 cup at a time until dough has pulled together. Turn dough out onto a lightly floured surface and knead until smooth and elastic about 8 minutes. Lightly oil a large bowl place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume about 1 hour.

Grease two 9x13 inch baking pans. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into 24 pieces. Shape each piece into a round ball and place into the prepared pans. Cover the rolls with a warm damp cloth and let rise until doubled in volume about 40 minutes.

Preheat oven to 350 degrees F (175 degrees C). In a small bowl lightly beat the egg white with 2 tablespoons of water; brush egg wash over tops of rolls.

Bake in preheated oven for about 30 minutes or until golden brown.