Fresh Herb Rolls

In a small mixing bowl, dissolve yeast and sugar in 225ml warm water. Let stand until creamy; about 10 minutes.

In a large bowl, stir together the yeast mixture with milk, eggs, salt, butter, parsley, chives and half the flour. Add the remaining flour, a little at a time, until dough has pulled together. Turn dough out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a clean damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.

Grease two baking trays. Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 24 pieces. Shape each piece into a round ball, and place into the prepared trays. Cover the rolls with a warm, damp cloth, and let rise until doubled in volume, about 40 minutes.

Preheat oven to 180 C / Gas mark 4. In a small bowl, lightly beat the egg white with 2 tablespoons of water; brush egg wash over tops of rolls.

Bake in preheated oven for about 30 minutes, or until golden brown.