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1 package dry yeast
2 tsp. sugar
1/4 cup warm water
3/4 cup milk
1/2 cup evaporated milk
4 cups bread flour, divided
1-1/2 Tbsp. stick butter, melted
1 tsp. salt
1/2 tsp. dried rosemary
1/2 tsp. dried thyme
1/2 tsp. dried oregano
1/4 tsp. black pepper
Cooking spray
1 Tbsp. water
1 large egg , lightly beaten
Dissolve yeast and sugar in warm water in a large bowl, let stand 5 minutes. Stir in milks. Lightly spoon flour into dry measuring cups, level with a knife. Add 3 cups flour, butter and next 5 ingredients ( butter through pepper) to yeast mixture, stir until blended. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes), add enough of remaining flour, 1 Tbsp. at a time to prevent dough from sticking to hands.
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place free from drafts, 1 hour or until doubled in bulk. Punch dough down, cover and let rest 10 minutes. Divide into 18 equal portions. Working with 1 portion at a time, (cover remaining dough to keep from drying out), divide each portion into 3 pieces, shape each piece into a ball. Coat muffin pans with cooking spray, place 3 balls in each muffin cup. Cover and let rise in a warm place, free from drafts 30 minutes or until doubled in bulk.
Preheat the oven to 350 degrees.
Uncover dough. Combine 1 Tbsp. water and egg, brush over dough and bake for 20 minutes
Makes 1-1/2 dozen
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