Warm up the 1 cup milk (no more than 120 degrees) and mix the yeast. Set aside for a few minutes, until the yeast is ready (foamy).
Put the yeast mixture in a bowl and add the sugar, butter, eggs and flour. Mix in low speed until the flour is slightly mixed.
Add the salt and the herbs, and increase the speed to medium. Keep mixing until the dough is smooth, roughly 6 to 8 minutes. It is not a sticky dough.
Form the dough into a ball and put it in a greased bowl. Cover with a plastic wrap and set aside. It should be kept in a warm place for the yeast to work properly. I normally keep mine in the oven.
Lightly grease a 9 x 13” baking pan or place a baking sheet on top of it. Set it aside.
Once the dough has doubled (mine took an hour and thirty minutes), take it out of the bowl and start working on it on your counter top.
Cut the dough into 24 equal pieces and roll each piece of dough into a mini ball. Place the rolled ball with the seam side down in the baking pan.
Cover the formed rolls with a plastic wrap or towel to prevent them from drying.
Once 24 rolls have been placed on the baking pan, put it back in the warm place until they have become slightly bigger or puffy (mine took 45 minutes). Make sure that the rolls are still covered by a plastic or a clean towel.
When the rolls are almost ready for baking, heat up the oven to 180 degrees Celsius/375 degrees Fahrenheit.
Brush the rolls with the remaining 1/3 cup of milk to give it a bit of color and shine.
Once the oven is ready, put the baking pan in the middle of the oven and bake them for around 25 minutes or until they turn golden brown in color.