I tried this recipe from Kitchenaid on Thanksgiving last year. I know you are supposed to use the tried-and-true gems on holidays, but I always find great new recipes I want to try. So far I have been lucky. Anyways, here it is. Enjoy!

1 package active dry yeast
1 cup (250 ml) warm water (You should be able to keep your finger in it for at least 10 sec)
1/2 cup (125 ml) non-hydrogenated margarine, melted
3 to 3.5 cups (750-875 ml) all-purpose flour
2 tablespoons (25 ml) sugar
1 1/2 teaspoons (7 ml) salt
1/4 teaspoon (1 ml) thyme
1/4 teaspoon (1 ml) oregano
1/4 teaspoon (1 ml) dill*

Preparations:

Dissolve yeast in warm water in a mixing bowl. Add 1/4 cup (50 ml) margerine, 2 cups (500 ml) flour, sugar, salt, and herbs. Mix well until blended.

Continuing mixing, and add remaining flour, 1/2 cup (125 ml) at a time, until dough clings to utensil and cleans sides of bowl. Knead for a few minutes until dough is smooth and elastic.

Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.

Punch dough down. Roll dough into a 12x9x1/4 inch (30x23x0.5 cm) rectangle. Brush with remaining margerine. Slice dough into six 1 1/2 x12 inch (3.5x30 cm)
strips. Stack strips; then cut into twelve 1-inch (2.5 cm) pieces. Place pieces, cut side up, in greased muffin pans. Cover. Let rise in warm place, free from draft, about 45 minutes, or until doubled in bulk. Bake at 400ºF (200ºC) for 15 to 20 minutes. Remove from pans immediately and cool on wire racks.

Yield: 12 servings (12 rolls).
Per serving: About 149 cal, 3 g pro, 17 g carb, 8 g fat, 20 mg chol, 292 mg sodium

*Note: Herb types and quantities are approximate. Use whatever you have around and sounds good. I like dried rosemary in mine.