Scald: ½ cup milk
Stir in: 3 TBLS sugar
2 tsp salt
3 TBS butter
Cool to lukewarm.
Into large warm bowl measure: 1-1/2 cups warm water
Sprinkle in and stir until dissolved: 1 TBL yeast
Add: lukewarm mild mixture and 3 cups flour.
Beat until smooth.
Stir in enough additional flour (2-1/2 to 3-1/2 cups) to form a stiff dough.
Turn onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
Combine: 1 cup chopped chives
1 cup chopped parsley
Toss to blend.
Punch down dough; turn out onto board. Cover; let rest 15 minutes. Divide dough into 6 equal pieces. Roll each piece into a rectangle, 12 x 8 inches. Brush with melted butter. Sprinkle with chive-parsley mixture. Roll up tightly to form 12-inch rolls; pinch seams to seal. Place on greased baking sheets about 2 inches apart. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
Bake at 375 degrees, 15 to 20 minutes, or until done.