Bradley Ogden's Herbed Dinner Rolls

1 package active dry yeast (about 1 T)
3 T sugar
1 teaspoon table salt
1 T minced flat-leaf parsley
1 T minced fresh dill
1 T minced chives
1 T minced rosemary
2 T melted butter
1 large egg plus 1 T lightly beaten egg, divided
1 cup milk or half-and-half
3 1/2 to 3 3/4 cups all-purpose flour
about 1 T coarse salt

In a large bowl, sprinkle yeast over 1/4 cup cool (70°) water. Let stand until dissolved, 5 minutes. Stir in sugar, table salt, herbs, butter, whole egg, and milk; add 3 1/4 cups flour and stir to moisten.

Knead dough on a lightly floured board until elastic and not sticky, 15 minutes; add flour as needed to prevent sticking. Shape into 12 equal balls; place in a well-buttered 9-inch by 13-inch pan.

Let dough rise in a warm place until doubled, 45 to 60 minutes. Meanwhile, preheat oven to 350 degrees F. Brush rolls with beaten egg and sprinkle with coarse salt. Bake until deep golden, 25 to 30 minutes.

Make ahead: Prepare through placing dough in a well-buttered pan and immediately wrap airtight. Do not let rise. You can chill up to 1 day. Then proceed with the recipe and let the dough rise.

Makes 12 rolls