1Dissolve yeast and sugar in warm water; let stand to proof, about 10 min.
2Into yeast mixture, add milk, eggs, salt, butter, parsley, chives and 4 C. flour; add remaining flour 1/2 C. @ tie until dough comes together. I mix this in my KA stand mixer, use paddle at first and then attach dough hook when dough starts getting stiffer.
NOTE: You can use dried herbs instead of fresh, but only use about 1/3 the amount!
3Turn out onto lightly floured board, knead til smooth and elastic (about 10 min.) **I leave it in mixer bowl and let the machine do the kneading**
Cover w/damp towel and let rise until doubled, about 35-45 minutes in warm place.
4Grease two 13" x 9" baking pans.
Punch down dough, then shape into 18-24 rolls, you can make them any size you want. Arrange rolls in pan, cover again and let rise another 30-45 min. until doubled.
5Preheat oven to 350°F.
In small bowl, beat egg white with 2 Tbsp. water; brush over tops of rolls.
***I usually do NOT glaze before baking, instead I will brush rolls w/butter when removed from oven.***
6Bake about 30 minutes, or til golden. Let cool on rack.