1/4 c. warm water (105-115 degrees)
1 pkg. active dry yeast
2 tsp. sugar
2 tbsp. butter, melted
1/2 c. warm milk (105-115 degrees)
1/2 tsp. dried oregano leaves
1/2 tsp. dried basil leaves
1/2 tsp. salt
1/4 c. wheat germ
1 1/2 - 1 c. all-purpose flour
1/4 c. grated Parmesan cheese

For 8 or 9 rolls.

1. Pour water into large mixing bowl and add yeast and sugar. Stir and allow to stand until bubbly, about 3 minutes.

2. Stir in butter, milk, oregano, basil, salt and wheat germ.

3. Slowly add the flour, adding just 1 1/2 cups flour at first, until a stiff dough forms. Turn out onto lightly floured board and knead until well mixed, about 3 to 4 minutes more. Dough should feel soft and springy; look smooth and satiny.

4. Divide into 8 or 9 portions.

5. Roll each portion into Parmesan cheese and place, evenly spaced, into well greased 8" round cake pan. Sprinkle with remaining Parmesan cheese.

6. Cover and let rise until rolls fill pan and have more than doubled, about 1 to 1 1/2 hours. Or, cover and refrigerate up to 24 hours. Remove from refrigerator and allow to rise.

7. Bake at 375 degrees until golden, 20 to 25 minutes.