Italiancook, those roll are not crispy, and the middles are soft. Any edges or corners that stick up are more well done, and lightly browned, but certainly not crisp, not as crusty as a typical bread crust. Each section pulls off easily and has plenty of flavor. You really should try them. Use any herbs you prefer, just be sure to use more than you think would be necessary. I mixed up 3 tsp garlic powder, 3 tsp dried onion, 3 tsp crushed rosemary, 2 tsp sea salt, and 4 fresh, long green onion tops, and put them into an empty shaker spice jar. I used about half of it. The green onions, being fresh, made the mix clump a bit, so next time I would add them separately. And BakerAunt, I bet the herbed rolls would taste just fine if you used olive or canola oil instead of butter. I've also made these with cinnamon and sugar. You can use any dough that is soft and easy to work with, but I would add about 2 tablespoons of sugar to the dough if making sweet rolls.
We eat a lot of rolls in the winter time, when we're also eating a lot of soups. By January, my freezer is fully stocked with both. These are really good with tomato soup, broccoli-cheddar soup, corn chowder, etc.
