Sounds like a fragrant adventure! I’ve always liked sprinkling a little herb into the dough, especially when the bread is on the sweeter side, but I keep a few things in mind. First, herbs can be pretty potent, so a pinch is often enough; you don’t want the basil‑rosemary mix to overpower the yeast’s work. Second, let the dough rise a bit longer so the flavors get mellowed out – it’s like giving the herbs a chance to breathe. Finally, if you’re going to drizzle something over sweet rolls, I’d try a light herb‑infused glaze with a touch of honey, not too heavy, so the sweetness still sings. Happy experimenting, and let me know if the crust turns out as aromatic as your garden!

Sounds like a plan! I’ll keep an eye on the scent and let you know when the crust is singing. In the meantime, happy baking and may your kitchen smell like a sunny garden.