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 dinner rolls, use 1/4 of the above recipe,.
Butterhorns - On a floured surface foll dough into an 8-inch circle. If desired, brush with 1 tablespoon melted margarine or butter. Cut circle into 6 wedges. Starting at wide end of each wedge, roll toward point. Place, point side down, on a greased baking sheet. Cover; let rise in warm place till nearly double (about 30 minutes.) Bake in a 375 oven 10 to 13 minutes or till golden brown. Makes 6 rolls.
Cloverleaves - divide dough into 18 pieces. Shape each piece into a ball, pulling edges under to make smooth tops. Place 3 balls each in six greased muffin cups, smooth side up. Let rise and bake as above. Makes 6 rolls.
It takes longer for these rolls to rise if they are not "handled" to shape and warm them.