They were a bit hard and more like scones then soft rolls. However, they had great flavor.

These were delicious for Thanksgiving. I did as others suggested and quadrupled the herbs, also added some parm and they came out great. Even better was having them for leftovers - straight out of the fridge: turkey, roll, and some shredded mozzerella, microwave for 45 seconds or so... mmmmmmm.

Excellent recipe.

I'd never made bread before, but this recipe turned out GREAT! They're a perfect compliment to any meal, with only soup or a grand holiday dinner. I followed the recipe exactly and they look, smell, and taste delicious.

I could have used less flour. They are quite heavy. The directions would have baked them too long. I reduced the time and they were still kind of dry. The leftovers are great for stuffing or breading.

I love this recipe! I made it for Thanksgiving, and everyone was impressed. There were no leftovers whatsoever. I doubled the amount of herbs listed on the recipe. I also have made it with whole wheat flour, and it came out great (although they were not as fluffy as with white flour). I've even made this recipe as two braided loaves instead of rolls. I gave one to a neighbor, and they raved about the taste and texture- and demanded the recipe. This recipe will remain in my cooking repertoire!

I made these for Thanksgiving 06. They were a hit. A little overpowering if you are looking for a plain bread, but great for leftover turkey mini-sandwiches.

This was an excellent recipe. I had to add to it by using the dehydrated onions I did with my dehydrator. It added a lot of flavor and I also rolled them up differently. I did Crescents rolls. They were baked at 375 for 16 minutes in a convection oven.

I thought these were "just ok" but my guests seemed to enjoy more than I. Maybe they were just being polite?

I made these rolls twice. The first time I did the recipe by the letter and was very disappointed. Though they smelled divine while baking, the taste left much to be desired. After all the word of chopping fresh chives and parsley, you couldn't even taste them! Besides that, the rolls were flat and just looked sad. The second time I made the recipe I tripled the herbs and made only 15 rolls. I also added some butter and fresh garlic to the egg white brush on. The results were steller. The rolls tasted slightly herby and were big and fluffy. I whipped some of the leftover chives into butter, making chive butter, and served it alongside the rolls. They were a big hit this way.

Mmm mmm, delish and not too strong!

This is an easy and delicious recipe. The rolls are medium crunchy on the outside and very fluffy and soft on the inside. I added fresh sunflower seeds to the top by first brushing the egg white on the risen rolls and dipping the top of them into a pan of sunflower seeds. After I dipped all of them I brushed them again with the egg white. These are very beautiful rolls too so they make a fabulous display. I also used 1 cup of wheat flour to 2 cups of white. I also added my own seasoning to the chives...I added in bruchetta seasoning which was delicious. Yum Yum! ;o)

good, but the only flavor found for us, was the chives and parsley? otherwise, tasted like regular bread rolls, but more bland.

These were excellent but with the title they have, I expected them to have a more herby taste. I doubled the chives and parsley, and I added 2 cloves of crushed garlic, yet I could still not taste the herbs. The rolls were delicious and I will definitely make them again, but quadruple the herbs. I sprinkled them with kosher salt after the egg wash which provided a nice little burst of flavor.

Very good

I used the fresh herbs from my garden: parsley and basil and they were fantastic, despite the minor setback of forgetting to add yeast at first. oops! I expect them to be even better when I make them properly the next time.

This was the first time I have made bread, and the recipe turned out wonderful! I added about a 1/4 cup of parmesan cheese and it gave the rolls great flavor along with the fresh herbs.