4 c. all-purpose flour, divided
2 tbsp. sugar
2 pkgs. dry yeast
1 tsp.dried basil
1 tbsp. fresh chives
1 tsp. salt
1 tsp. garlic salt
1/8 tsp. dried rosemary
1 c. milk
1/2 c. water
2 tbsp. butter
1 egg, lightly beaten
1/4 c. butter, melted

Combine 2 cups flour, sugar, and next 6 ingredients in a large mixing bowl. Combine milk, water, and butter in a saucepan; heat until butter melts, stirring occasionally. Remove from heat and cool to 120 to 130 degrees.

Gradually add liquid mixture to flour mixture, beating well at medium speed with an electric mixer until smooth. Add egg, beating well. Beat an additional 2 minutes at medium speed. Gradually add 3/4 cup flour, beating 2 minutes at medium speed. Gradually stir in enough remaining flour to make a soft dough.

Turn dough out onto a floured surface and knead until smooth and elastic (about 10 minutes). Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, 45 minutes or until doubled in bulk.

Punch dough down; turn out onto a lightly floured surface and knead lightly 4 or 5 times. Divide dough into 16 portions; shape each one into balls. Dip balls into melted butter. Place in a greased 13 x 9 x 2-inch baking pan.

Let rolls rise in a warm place for 15 to 20 minutes or until doubled in bulk. Bake at 375 degrees for 20 minutes or until golden brown. Yield: 16 rolls.