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Preheat oven to 350 degrees. Mix the milk, salt, and sugar in a small saucepan and plop in the margarine. Heat until almost boiling, stir, and remove from heat. Add the onion and garlic to the liquid mixture and let cool. Mix flour with herbs. Remember, mixing the herbs and flour separately ensures an even mixture of herbs into the dough. Dissolve the yeast in the water in a large bowl, and add milk mixture (should be around room temperature) and flour mix. Stir well. Let the dough rise, covered, for about 45 minutes. Plop spoonfuls of the dough onto a greased pan, making about 12 rolls. Bake for about 20 minutes, until tops are browned. Remove from oven.
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Seal out syn-propanethial-S-oxide — tear-free onion prep
Window box herb planter — basil, thyme, rosemary at arm's reach
Rotary herb mill — mince herbs without a cutting board
Pod-style herb keeper — extends fresh herb life 3x in fridge
Adjustable stand — hold cookbook or tablet at eye level while cooking