In large bowl, mix 1½ cups of the flour, the yeast, sugar, salt, 2 teaspoons basil, 1 teaspoon thyme, ½ teaspoon rosemary and ¼ teaspoon garlic powder.

In 1-quart saucepan, heat milk, water, 3 tablespoons butter and the honey over medium heat until very warm (120°F to 130°F).

Pour over flour mixture.

Add egg; beat with electric mixer on low speed 1 minute, scraping bowl frequently.

Add enough of the remaining 2 to 2½ cups flour, beating on medium speed 5 minutes, until dough is smooth.

(Dough will be slightly sticky. )

Grease large bowl with shortening or cooking spray.

Place dough in bowl, turning dough to grease all sides.

Cover loosely with plastic wrap and cloth towel; let rise in warm place 1 hour or until doubled in size.

Line cookie sheets with cooking parchment paper.

Gently push fist into dough to deflate.

On floured surface, roll dough into 12×9-inch rectangle about ½ inch thick.

Using pizza cutter, cut dough into 12 (3-inch) squares.

On cookie sheets, place dough squares 2 inches apart.

Cover loosely with plastic wrap; let rise in warm place 30 to 40 minutes or until doubled in size.

Heat oven to 350°F.

Uncover rolls; bake 15 to 20 minutes or until golden brown.

Brush with melted butter.

Remove from cookie sheets to cooling racks.

In small bowl, beat garlic-herb butter ingredients with electric mixer until well blended.

Serve warm rolls with butter.