adapted from Bernard Clayton's Book of Breads
3-3 1/2 cups flour
2 1/4 tsp instant yeast
1 tsp salt
1 tsp dried thyme
1 1/2 tsp dried rosemary
1/4 tsp caraway seeds, optional
1 1/4 cup water
1 tbsp oil, olive or canola
Allow to proof until about doubled. Towards the end of proofing, preheat the oven to 350. Feel free to glaze with egg wash.
The rolls won't have colored much, but bake until a thermometer registers at least 190 degrees. Remove from the oven and cool on a wire rack. Store in a plastic bag once cool.