In a stand mixer bowl, add yeast, warm water and sugar until bubbles start to form around the edges. To the bowl add melted butter, flour, sugar, salt, thyme, oregano and dill.
Attach the dough hook, turn to speed 2 and mix for 1 minute or until everything is well blended. Continue at speed 2 and add flour in 1/2 cup increments and mix for about 2 minutes, or until the dough is smooth and elastic.
Place the dough in a bowl and cover it. Place the bowl in a warm place and let it rise for about an hour or until it doubles in size. Punch the dough down.
Flour work surface and rolling pin then roll the dough into a small disk. Divide the dough into 6 equal pieces and divide each piece again into 6 equal pieces an roll those pieces into 36 small balls.
Put three balls into each greased muffin pan and cover and let it rise in a warm place for about 45 minutes or until it doubles in size.
Preheat the oven to 400 F. Bake rolls for 15 to 20 minutes then cool on a wire rack.