Buttery Herb Yeast Rolls are wonderfully soft and golden with a buttery herb flavor. They make a great addition to any meal.

 
Homemade rolls are the best. They take a little time and effort to make but are not hard at all. These Buttery Herb Yeast Rolls have butter in the batter and they are brushed with butter when they come out of the oven. When it comes to rolls, the more butter the better.
You will need and electric stand mixer for this recipe. No kneading by hand needed (no pun intended).  The mixer does all the work for you.
The dough needs 2 rises, for a total of about 2 1/2 hours.

 
Buttery Herb Yeast Rolls Recipe Tips:

Be sure your yeast is not expired. After it is done proofing (that’s the step where it’s mixed with water and sugar and left to sit), if it does not look bubbly or foamy, start over with fresh yeast. Either your yeast has become inactive or you killed it by adding water that is too hot. Let the buttermilk come to room temperature or you can briefly microwave it to warm it slightly.
Don’t forget to brush the rolls with egg before you place them in the oven. This is what gives them their fabulous golden color.
For fresh herbs, I like to use parsley and rosemary but you can use any herbs you want. Thyme and oregano are also good choices. Dried herbs can be used instead of fresh. Cut the amounts in half if using dried.
To add a little heat, try adding some crushed red pepper flakes to the butter/herb mixture.

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