Instructions: In large bowl, combine 1 1/2 cups flour, wheat germ, sugar, undissolved yeast, fines herbes, salt, and onion powder. Heat 3/4 cup water, milk, and butter until very warm (120F to 130F); stir into dry ingredients. Stir in 1 egg and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes.

Divide dough into 18 equal pieces. Divide each again into 3 equal pieces; roll into smooth balls. Place 3 balls in each section of 18 greased 2 1/2-inch muffin pan cups. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.

Beat remaining egg with 1 tablespoon water; brush on rolls. Bake at 400F for 12 to 15 minutes or until done. Remove from cups; let cool on wire racks.

*Or use 1/2 teaspoon each: Thyme (leaves), Oregano (leaves), Sweet Basil, and Marjoram.

NOTES : Ive made it several times, always shaping the rolls as buns instead of cloverleafs. Recently I made them at someones rental condo which had limited bottled herbs and used the bottle of Italian Seasoning for the Fines Herbes. I like the little bit of added fiber in these rolls.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.