2 tablespoons of yeast.

1 1/2 cups warm water

1/3 cup buttermilk

1 tablespoon sugar

1teaspoon salt

1/2 cup melted butter

3 cups flour

1 teaspoon oregano

1 1/2 basil leaves

1 tablespoon chopped parsley

1/4 teaspoon hing

Makes 1 dozen rolls.

In large bowl add yeast to water and let it sit for 30 seconds.

Add melted butter, spices, buttermilk, salt, and sugar.

Gradually stir in the flour and knead for 8 minutes. If too wet add a little more flour.

Grease large bowl with a little butter and add dough.

Cover and let rise in warm kitchen area until doubled in size ( approx 45 minutes)

Fold dough over, punch down, and knead 1 minute

Preheat oven to 375 Grease muffin pans.

Make 36 small balls about 1 inch each. Fill greased muffin tins with 3 balls each.

They will look like a cloverleaf.

Cover and let rise for 1 hour.

Bake for 15 minutes or until golden brown. Serve hot with butter.

This is a really tasty and easy supper dish (proven by the number of friends who've taken the recipe home with them).from Kathleen Taylor

It's taken from Rose Elliot's 'The Supreme Vegetarian Cookbook'.