1 pkg. Pillsbury hot roll mix
1 c. water, heated to 130 degrees
2 tbsp. butter, softened
2 egg whites
3 tsp. parsley flakes
3 tsp. basil leaves
2 tsp. thyme leaves
2 tbsp. butter, melted

In large bowl, combine flour mixture with yeast from foil packet and blend well. Stir in hot water, 2 tablespoons butter, egg whites, parsley, basil and thyme until dough pulls away from sides of bowl. Turn dough out on a lightly floured surface. With greased or floured hands, shape dough into a ball. Knead dough 5 minutes until smooth. Cover dough with large bowl. Let rest 5 minutes. Spray 2 cookie sheets with Pam. Divide dough in half and cut each half into 8 pieces. Shape each piece into a ball. Place 8 balls on each cookie sheet. Cover and let rise in warm place for 30 minutes or until doubled in size. Heat oven to 350 degrees. Uncover dough and bake for 15 to 20 minutes until light golden brown. Brush rolls with the additional melted butter while baking.