4 1/4 to 4 3/4 c. all-purpose flour
1 pkg. active dry yeast
1 c. milk
1/3 c. sugar
1/2 tsp. dried basil, oregano or Italian seasoning, crushed
1/3 c. shortening, butter
1/2 tsp. salt
2 eggs
1 tbsp. dried minced onion

Combine 2 cups flour and yeast. Heat milk, sugar, herbs, shortening or butter and salt just until warm (120-130°F) and shortening almost melts. Add to flour mixture along with eggs. Beat with electric mixer on low speed for 30 seconds. Beat on high 3 minutes.

Using a spoon stir in as much flour as you can. Turn dough out onto lightly floured surface. Knead in enough remaining flour to make a moderately soft dough. Shape dough into a ball and place in a greased bowl, cover and let rise until doubled (about 1 hour).

Punch, divide in half, rest for 10 minutes. Shape into rolls, cover. Rise for 30 minutes. Bake in 375°F oven for 12 to 15 minutes.