- 1 (1/4-oz.) envelope active dry yeast
- 2 cups warm water (110°)
- 4 cups self-rising flour
- 3/4 cup melted butter
- 3/4 cup chopped fresh chives
- 1/2 cup chopped fresh parsley
- 1/4 cup sugar
- 1 large egg, lightly beaten
How to Make It
Preheat oven to 400°. Combine yeast and 2 cups warm water in a large bowl; let stand 5 minutes. Stir in flour and remaining ingredients. Spoon batter into 2 lightly greased 12-cup muffin pans, filling three-fourths full.
Bake at 400° for 20 to 22 minutes or until golden brown.