Better is a dinner of herbs where love is, than a stalled ox and hatred therewith.

Overnight Soft Herb Rolls

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

In a large bowl, sprinkle years 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 by 13-inch pan.
Let dough rise in a warm place until doubled, 45 to 60 minutes. Meanwhile, preheat oven to 350°. Brush rolls with beaten egg and sprinkle with coarse salt. Bake until deep golden, 25 to 30 minutes.

To make ahead: Prepare through step 2; immediately wrap airtight (do not let rise) and chill up to 1 day. Proceed with step 3.