i almost never use a recipe for bread. i know that the joy of cooking has a couple of good roll recipes. if you're not afraid to "wing it", here's how i'd go about it.
- first, dissolve a tablespoon or so of yeast in some warm water.
- scald a couple of cups of milk and then add 1/4 or so of butter (or olive oil), stirring until the butter melts. pour into a large bowl.
- add a teaspoon or so of salt and a tablespoon or so of sugar, to the milk
- when it's not hot to the touch, beat in a couple of eggs and the yeast.
- stir in 3 or 4 cups of bread flour and your herbs
- turn onto a floured surface, and knead in another cup or two of flour. as i say, i don't use a recipe, so i just eyeball it. knead it for about 5 or 10 minutes (i don't ever time myself either), until the dough shiny, elastic, and no longer sticky.
- wash and dry the bowl you just used, then oil it using butter, shortening, olive oil, etc.
- place the dough in the bowl and roll it around a bit, so the bottom and sides of the dough also get greased. then flip it upside-down, so the greased side is up.
- cover and let rise until about double in bulk. i just use an inverted plastic shopping bag, so it forms a dome over the bowl. otherwise, use saran wrap or you can wet and wring out a tea towel.
- punch down the dough and divide into small balls of about 2 ounces or so each. the size can vary, but try to make them uniform by weight.
- place on a greased baking pan and let rise, again, until double or even more. either space them well apart on a cookie sheet for separate rolls, or not so far apart in a deeper cake pan for rolls which you will pull apart.
- glazing them with milk or an egg-wash will make them look pretty spiffy
- bake in a moderately hot oven until the tops are just turning golden, maybe 20 minutes or so
- turn them onto a rack to cool if you want a crispier crust, or place a damp teatowel or dishcloth on the rack, turn out the rolls, and cover with a damp cloth.
if you have them on hand, i think that chopped sun-dried tomatoes and/ or olives would also compliment the herbs and your dinner very nicely