In small bowl, stir together milk, sugar and yeast. Let stand 10 minutes or until foamy.

In large bowl, combine milk mixture, butter, sour cream, 1 egg, parsley, thyme and rosemary. Using electric mixer fitted with dough hook, beat on low speed until combined. Add flour and salt; beat until dough is smooth and elastic, about 5 to 6 minutes.

Transfer dough to greased bowl. Cover with plastic wrap and let rise in a warm place until doubled, about 45 minutes.

Preheat oven to 350°. Prepare 8 cavity mini loaf pan with vegetable pan spray.

In small bowl, beat remaining egg until smooth. Divide dough into 8 pieces. Flatten each piece and roll it up as if for a jelly roll. Pinch ends to seal, and place in prepared pan cavities, seam sides down. Brush tops with beaten egg and let rise 20 minutes.

Bake 22-25 minutes or until loaves are golden brown and sound hollow when tapped. Let cool in pan on cooling grid 5 minutes, then loosen sides and remove to grid to cool completely.

Note: This recipe can also be made by hand. Stir together ingredients until well-combined and a dough begins to form. Then, knead on a lightly floured surface until dough is smooth and elastic.