Instructions: In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, salt and herbs. Heat milk, water and butter until very warm (125 to 130 ); stir into dry ingredients. Stir in egg and remaining 1/2 cup flour to make stiff batter.

Spoon batter into 12 greased 2 1/2- 1 1/2-inch muffin cups. Cover with wax paper; let rise in warm, draft-free place until almost doubled in size, about 30 minutes.

Bake in preheated 400 F oven for 14 to 16 minutes or until golden brown. Remove from muffin cups; cool on wire rack.

Makes 12 rolls.

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