1 pkg. Pillsbury hot roll mix
3/4 c. very warm water (105-115 degrees)
1-2 tsp. garlic salt
1 tsp. savory or thyme
1 egg
1/8 tsp. garlic salt
1/4 c. butter, melted

Generously grease 13"x9" pan. In large bowl, dissolve yeast from hot roll mix in water. Stir in one to two teaspoons garlic salt, onion, savory or thyme and egg. Add flour mixture; blend well.

Press dough evenly into prepared pan. Combine 1/8 teaspoon garlic salt with melted butter. Dip sharp knife into butter; cut dough lengthwise down center and then crosswise at 1" intervals, making 1" x 4 1/2" strips. Brush rolls with remaining butter mixture. Let rise in warm place until light and doubled in size, 30 to 45 minutes.

Heat oven to 400 degrees. Bake rolls 20 to 25 minutes or until deep golden brown. Serve warm. 26 rolls.

High Altitude: Above 3500 Feet: Bake at 425 degrees for 20 to 25 minutes.