1 cup warm coffee
2 packages (0.25-ounces each) active dry yeast or 5 teaspoons active dry yeast
2 cups scalded lowfat milk
7 1/4 cups whole-wheat flour
2 teaspoons salt
1/2 teaspoon dried {basil}
1/2 teaspoon dried {rosemary}
1/2 teaspoon dried {marjoram}
1/2 teaspoon dried {oregano}
1/2 cup olive oil
2  eggs, lightly beaten

In a large bowl pour the warm coffee over the yeast.

Pour the scalded milk in a separate bowl and add a small amount of flour (about 1 cup). Stir in the salt, herbs, and oil. Then add the yeast-coffee mixture. Add the flour slowly, then eggs, until all is combined. The dough will no longer stick to the edges of the bowl when properly combined. Turn the dough out onto a floured pastry cloth and let stand for 10 minutes.

Knead until elastic and smooth. Lightly oil the sides of a large bowl. Place the dough in a bowl, and cover with a tea towel. Let rise until doubled in size, about 1 hour.

Punch down, and shape into rolls. Allow to rise again for about 40 minutes.

Bake at 425 degrees for about 10 to 12 minutes until the tops are golden brown.