Ingredients
3 cups all-purpose flour1 package (1/4 ounce) quick-rise yeast2 tablespoons minced fresh thyme, divided 2 tablespoons minced fresh rosemary, divided 1 tablespoon sugar1-1/2 teaspoons kosher salt, divided 1-1/2 cups warm water (120° to 130°)6 tablespoons extra-virgin olive oil, divided
Preparation
Combine flour, yeast, 1 tablespoon thyme, 1 tablespoon rosemary, sugar and 1 teaspoon salt. Add water and 2 tablespoons oil; beat 1 minute (dough will be very sticky).
Divide dough among 18 greased muffin cups. Let rise in a warm place until doubled, about 30 minutes.
Preheat oven to 375°. In a small saucepan over medium-low heat, stir together remaining herbs, salt and olive oil just until herbs are fragrant and oil is hot, about 1-1/2 minutes. Remove from heat; cool.
Gently spoon cooled herb mixture over each roll. Bake until golden brown, 20-25 minutes.
