In a large bowl or standing mixer bowl, stir yeast in lukewarm water.  Let set for about 5 minutes, or until foamy.  Stir in eggs and butter.  Add 5 cups of Roll and Go Mix and herbs.  Blend until smooth.  Add additional cup of Roll and Go Mix to form a soft, not overly sticky, dough. Knead for about 5 minutes or until smooth and elastic.  If using a standing mixer, use the dough hook attachment. 

Place dough into a lightly buttered or sprayed large bowl.  Turn to coat top.  Cover with a slightly damp towel or plastic wrap.  Place in a warm location to rise until doubled, about 60 minutes.  While dough is rising, butter or spray a 13 X 9-inch baking pan.

After first rise, punch dough down and let rest for 10 minutes.  Preheat oven to 375 degrees F. Divide dough into 24 to 30 dough balls, about the size of a golf ball.  Place into pan about 1/2 inch apart.  Cover again with a slightly damp towel or lightly placed plastic wrap. Let rise until doubled in size again, about 30-45 minutes.  Bake for 20 to 25 minutes or until golden brown.  Brush baked rolls with additional melted butter.  Serve warm.