My family loves this so much! I’m going to use a few more ingredients next time.

In a large bowl, dissolve the sugar in warm water and sprinkle the yeast over the top. Let it sit for about 5 minutes until it becomes frothy.

Add the melted butter, salt, rosemary, and thyme to the yeast mixture and stir to combine.

Gradually add the flour, one cup at a time, mixing until a soft dough forms.

Turn the dough out onto a floured surface and knead for about 8-10 minutes until it is smooth and elastic.

Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place until it doubles in size, about 1 hour.

Punch down the dough and divide it into 12 equal pieces. Shape each piece into a ball and place them on a greased baking tray, leaving a little space between each roll.

Cover the rolls with a cloth and let them rise again for about 30 minutes.

Preheat your oven to 375°F (190°C). Brush the tops of the rolls with the beaten egg for a shiny finish.

Bake in the preheated oven for 15-20 minutes, or until the rolls are golden brown and sound hollow when tapped on the bottom.

Remove from the oven and let them cool slightly before serving.

For a cheesy twist, add 1/2 cup of grated Parmesan cheese to the dough. You can also experiment with different herbs such as dill or chives for a unique flavor. If you prefer a sweeter roll, reduce the herbs and add a tablespoon of honey to the dough. For a rustic touch, sprinkle a little coarse sea salt on top before baking.