Herbed Accordion Dinner Rolls

• 2 packages (1/4 ounce each) active dry yeast
• 1/2 cup warm water (110u0b0 to 115u0b0)
• 1 teaspoon plus 1/3 cup sugar, divided
• 1-1/4 cups warm 2% milk (110u0b0 to 115u0b0)
• 1/2 cup butter, melted
• 2 large eggs, room temperature
• 1-1/2 teaspoons salt
• 6 to 6-1/2 cups all-purpose flour
• 3 tablespoons butter, softened
• 1 teaspoon Italian seasoning
• 1 large egg white, beaten

1. In a large bowl, dissolve yeast in warm water with 1 teaspoon sugar. Add milk, melted butter, eggs, salt, 3 cups flour and remaining sugar; beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down; place on a lightly floured surface. Divide into four portions. Roll each portion into a 14x6-in. rectangle. Combine softened butter and Italian seasoning; spread over dough.
4. Score each rectangle widthwise at 2-in. intervals. Using marks as a guide, fold dough accordion-style back and forth along score lines. Cut folded dough into six 1-in. pieces. Place pieces cut side down in greased muffin cups. Cover and let rise until doubled, about 30 minutes.
5. Preheat oven to 375u0b0. Uncover and let stand another 10 minutes before baking. Brush with egg white. Bake until golden brown, 18-22 minutes. Remove from pans to wire racks.

active dry yeast, warm water, sugar, milk, butter, eggs, salt, flour, butter, italian seasoning, egg white

Taken from www.tasteofhome.com/recipes/herbed-accordion-dinner-rolls/ (may not work)