In a large mixing bowl combine 1 1/2 cups of the flour, the yeast, and, if desired, herb.
In a medium saucepan heat and stir milk, margarine, sugar, and salt just till warm (120 to 130 F) and margarine almost melts.
Add to flour mixture. Add egg. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Stir in the remaining flour. Divide dough into halves or quarters.
To chill, cover portions and refrigerate for at least 2 hours or up to 3 days.
Or, to freeze, wrap the portions in plastic wrap and place in freezer bags. Seal, label, and freeze for up to 3 months. To use let dough stand at room temperature about 2 1/2 hours or till thawed. (Or, thaw overnight in the refrigerator.).
To make caramel rolls, use 1/4 of the above recipe.
On a floured surface roll or pat dough into a 6 inch square. Melt 1 teaspoon margarine or butter, brush atop dough. In a bowl combine sugar or brown sugar and cinnamon. Sprinkle over dough. If desired, sprinkle dough with nuts or chocolate pieces. Roll up dough starting from any side. Pinch seam to seal. Cut roll into 6 slices.
Melt 2 tablespoons margarine or butter in a small saucepan. Stir in the brown sugar and light corn syrup or maple-flavored syrup. Cook and stir just till blended. Pour into greased 8X4X2 loaf pan. Sprinkle nuts evenly in the bottom of pan.
Place slices cut side down in loaf pan. Cover, let rise in a warm place till nearly double (about 30 minutes). Bake in a 375 oven about 20 minutes or till golden.
Invert rolls onto a wire rack or serving plate. Makes 6 rolls.