In a large mixing bowl, combine 3 cups of the flour, sugar, Fleischmann’s® RapidRise® Instant Yeast, garlic powder and salt.

Place the milk, water, and ¼ cup of the butter in a microwave safe bowl and heat until very warm (120° to 130°F).

Add the butter mixture to the dry ingredients and beat for 2 minutes at medium speed with an electric mixer, scraping bowl occasionally.

Add the egg and an additional ½ cup of the flour. Beat for 2 minutes at high speed.

Stir in enough remaining flour (up to ½ cup) to make a soft dough.

Knead on a lightly floured surface until smooth and elastic, about 8 to 10 minutes.

Cover; let rest 10 minutes. (Or, if desired, place dough in a greased bowl, cover with plastic wrap, and allow it to rest in the refrigerator for 12 to 24 hours.)

Prepare a 9-inch springform pan by greasing with butter and adding a circle of parchment paper on the bottom.

Place a 4-ounce ramekin in the center of the pan and grease with butter.

Divide the dough into golf-ball sized balls (about 1.5 ounces each).

Arrange in rows ¼ inch apart in the prepared pan, allowing room to expand.

Cover and let rise in a warm place for 30 minutes or until doubled in size.

Once rolls have risen, preheat the oven to 400°F.

Melt the remaining ¼ cup of butter and add the finely chopped herbs to it.

Use a pastry brush to brush the rolls generously with the herb butter all over.

Bake the rolls for 25 to 30 minutes or until golden brown and hollow sounding when you tap on the bottom of a roll.

Serve with herb butter and enjoy!