1. In large bowl or bread machine pan sprinkle yeast over 1/4 cup cool water. Let stand until dissolved, about 5 minutes. Add sugar, table salt, herbs, butter, 1 whole egg, and milk. Stir to combine. Add 3 1/4 cups flour. If using bread machine put on dough setting and start. Check halfway through kneading process... may require a tablespoon or so of more flour if dough is sticky. If not using bread machine stir flour into liquid mixture until well combined, then turn out onto lightly floured surface and knead until elastic and not sticky, about 15 minutes. Add flour as needed to prevent sticking. Put dough into large, greased bowl and let rise, covered, until almost doubled in bulk, about 1 hour.

2. Remove dough from bread pan at end of dough cycle or remove from large bowl. Shape dough into 12 equal balls and place in well-buttered 13 x 9 inch pan.

3. Let dough rise until doubled, 45 to 60 minutes. Meanwhile, preheat oven to 350?. Whisk remaining egg with fork and add 1 teaspoon water. Whisk until well beaten. Brush rolls with egg mixture and sprinkle lightly with coarse sea salt. Bake until deep golden brown, 20-25 minutes.