1/4 c. milk
6 tbsp. (3/4 stick) butter
2 pkg. dry yeast
1 tbsp. sugar
2 eggs
1 tsp. salt, or to taste
1 1/2 c. ricotta cheese
2 tbsp. chopped fresh parsley
2 tbsp. chopped chives or green onion tops
1/2 tsp. dried marjoram
1 tsp. dried basil
1 tsp. dried rosemary
1 tsp. dried oregano
3 1/4 c. bread flour, plus extra for kneading
1 egg yolk, mixed with 2 tbsp. milk for glaze
Butter for serving, if desired

Scald milk and butter; cool to 115 degrees. It will feel very hot on your wrist. In a large bowl with an electric mixer or in a food processor fitted with the metal blade, combine milk, butter, yeast and sugar. Let stand until foamy, about 5 minutes. Mix in eggs and salt. Mix or process in ricotta and herbs. Add 3 cups flour; mix or pulse until incorporated. The dough can be kneaded in a mixing bowl with dough hook for 3 minutes or on a floured board by hand for 5 minutes, adding more flour as needed.

Place in a greased bowl, turn so all sides are coated, cover with a sheet of oiled plastic wrap and a damp towel. Set in a warm place until doubled in bulk, about 1 1/2 hours. Punch dough down.

Grease 18 medium 2 1/2 inch muffin cups. With lightly floured hands, shape the dough into 54 balls, 1 inch in diameter. Place 3 balls in each cup (1 will sit atop the others). Let rise, uncovered, until double in size, about 1 hour. Brush lightly with egg glaze.

Preheat oven to 375 degrees. Bake for 18-22 minutes or until golden. Immediately remove from muffin cups to cool slightly. Serve warm with butter. The rolls may be kept in an airtight container or wrapped in foil and kept at room temperature or refrigerated up to 2 days or frozen. Reheat before serving. Makes 18 rolls.