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Ingredients

1 tablespoon active dry yeast 1 cup warm water ½ teaspoon sage ½ teaspoon dried tarragon ⅛ teaspoon ground nutmeg 2 tablespoons white sugar 1 teaspoon salt 1 egg 2 tablespoons butter, cut into small pieces 2 ¼ cups all-purpose flour, divided

Nutrition Info

179.6 calories carbohydrate: 30.7 g cholesterol: 30.9 mg fat: 3.9 g fiber: 1.3 g protein: 5.1 g saturatedFat: 2.1 g servingSize: - sodium: 322.3 mg sugar: 3.3 g transFat: : - unsaturatedFat: : -

In a large mixing bowl dissolve yeast in warm water. Add the sage, tarragon, nutmeg, sugar, salt, egg, butter or margarine and 1 cup of the flour. Using a wire whisk, beat until smooth. Stir in remaining 1 1/4 cups flour with a wooden spoon and beat until smooth. Scrape batter from sides of the bowl, cover with a damp cloth and let rise in a warm place for about 30 minutes or until doubled in volume.
Deflate batter by Stirring with a wooden spoon. Lightly grease one 8 cup muffin pan. Scoop batter into the prepared muffin pan. Fill each cup slightly more than 1/2 full, set aside in a warm place and let rise for about 15 to 20 minutes or until doubled. Preheat oven to 400 degrees F (200 degrees C).
Bake in the preheated oven for 15 to 20 minutes or until golden. Serve warm.

8 rolls

These are the easiest rolls I have made in a long time. They take little time, and smell like heaven itself!