I know there’s some spice that goes good on rolls because I’ve eaten them like that. You rub butter and the spice on top of the roll. I have the rolls, butter, and a giant spice rack full of pretty spices but I can’t remember which one I’m supposed to rub on top with the butter. Does anybody know? I think it’s green but that’s all I can remember. 
Could it be Dill? I’ve had good rolls with a touch of Dill weed baked in.
I think it’s called Marajuana. Don’t confuse it with Marjoram.
I don’t put anything on top of the rolls. I just eat them with butter.
Har har! I gave that up because it made me fat, remember?
If it’s a petite pain try rubbing a garlic clove while hot then a little spritz of a good olive oil and sprinkle some oregano on top.
Some people will rub anything on their buns.
djm
A light dusting of grated parmesan or romano cheese on top a bun is nice.
If it’s an Elizabeth David recipe, it will be fresh coriander. I swear, that woman must put it in her tea…
The dill worked wonderfully. 
Is coriander not supposed to go in tea? I don’t know much about coriander or tea…
coriander smells like Froot Loops.
You would not put fresh coriander in tea unless you were a pretentious eejit or Elizabeth David. Those sets may overlap. I’m not saying.
She’s still dead isn’t she? 
I hope so, but her followers (my sister is one) are so enthusiasic we may have to remove to the zombie thread.
“MMMM Fresh Brains… with Fresh Coriander…”
What mean you by this “fresh coriander”? I know of the dried seeds (a spice), which I rather like but don’t really use, and the leaves - cilantro (an herb) - which I frankly detest and cannot understand the current rage for. Coriander (the seed) tastes kind of citrusy-perfumy or something, a good addition to some sweet foods, and cilantro (the leaf) tastes like frickin’ soap. They come from the same plant. I would put neither on a dinner roll, I’m sure.
I’ve never had fresh coriander (seeds). I can’t get the servants to pluck them in good time. Just can’t get good help these days. As to fresh cilantro, that’s all I’ve ever seen, so to call for it in a recipe seems like a waste of words. “Fresh” cilantro? Of course it’s fresh. That’s all there is and that’s what you get. Why would anyone dry the noxious weed for later?
just couldn’t tell ya…
No stems or seeds that you don’t need …
djm
naw…Nano wanted the seeds
So, Nano, where ya at with the stems? 
Heathens!
Fresh cilantro its great.
I go though bunches of it when I can get it.
Goes well well in herb salads and works nice next to most basil
I use it in soups and curry pastes.
Wasn’t someone talking about coconut milk here? Works well with that.
Trader Joe’s sells a rocking cilantro salad dressing that I currently can’t keep a full bottle of. Its good cut with a little white balsamic vinegar.
Pozole/menudo is a crime in my home without cilantro as one of the final garnishes.
Yummmmmm cilantro!
Yep. What Aanvil said.
I put it in Gujerati-style carrots and peas, with ginger, and it tastes great.
My sister puts it in everything, and its taste grates.