For these rolls I used the same recipe as I did Rosemary bread recipe. Instead of using the bread setting, I use the dough setting.
Rosemary Bread or Dinner Rolls
2/3 C. Milk
3 C. Bread Flour
2 – 1/2 Tablespoon Sugar
1 – 1/2 teaspoon Salt
1 – 1/2 Tablespoon Butter or Olive Oil
1 teaspoon Chopped, Fresh Rosemary
1/2 teaspoon Dried Thyme
1/2 teaspoon Dried Cilantro
2 teaspoons Yeast
In a large measuring cup or bowl mix the milk and the egg. Put in the dried spices to rehydrate them. Then follow the instructions that came with your bread machine in terms of which ingredients to put in the machine first. Set the machine on the dough setting.
When the dough is done put it on a lightly floured surface. Divide the dough in half so that it’s easier to work with. Then divide the dough into dinner roll sized balls and flatten them a little bit. (I ended up with about 16.) Put the dough on a greased cookie sheet. Cover the rolls with a clean, light-weight kitchen towel and let the rolls rise for half an hour. Then remove the towel and put the rolls in a 400 degree oven for 15 to 20 minutes.
Move the cooked rolls to a rack to cool.