Herbed Refrigerator Rolls - cooking recipe

Ingredients

2 pkg. dry yeast
1 c. warm water
2 Tbsp. honey
4 c. all-purpose flour, divided
1 1/2 tsp. salt
1 tsp. dried whole tarragon
1 tsp. dried whole thyme
1 tsp. dried whole dill weed
2 Tbsp. olive oil
1 egg, lightly beaten
vegetable cooking spray
1 Tbsp. water
1 egg white, lightly beaten

Preparation

Dissolve yeast in 1 cup warm water in a large bowl.
Add honey; let stand 5 minutes.
Add 3 3/4 cups flour and the next 6 ingredients, stirring to form a soft dough.
Place dough in a large, airtight container coated with cooking spray; turn to coat top.
Refrigerate up to 24 hours; dough will double in bulk.
Turn dough out onto a lightly floured surface.
Knead dough 7 to 8 times.
Add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
Divide dough in half; cut each portion into 15 pieces.
Shape each piece into a 6-inch rope; carefully tie each rope into a knot.
Place knots on a baking sheet coated with cooking spray.