These rolls will blow store-bought versions out of the water.
unsalted butter, melted, more for muffin pans
(1/4-oz.) package active dry yeast
warm water (100 to 110 degrees F)
self-rising flour, spooned and leveled
chopped tender herbs (such as parsley, basil, dill, and chives)
large egg, lightly beaten
- Preheat oven to 400 degrees F. butter two 12-cup standard muffin pans.
- Combine yeast, sugar, and water; let stand until foamy, 4 to 6 minutes (if mixture does not foam, discard and start again). Stir in flour, herbs, egg, salt, and butter. Transfer batter to muffin pans. Bake until golden, 20 to 24 minutes.