3 1/2 c. flour, divided
1/3 c. sugar
1 tsp. salt
2 pkgs. Fleischmann's rapid rise yeast
2 tbsp. grated Parmesan cheese
1 tbsp. parsley
1 tsp. ground thyme
1/2 tsp. sweet basil leaves
1/2 tsp. dill weed
1/2 tsp. rosemary
1 c. water
6 tbsp. butter (divided)
1 egg (room temp.)

Set aside 1 cup flour. Combine 2 1/2 cups flour, sugar, salt, yeast, cheese and herbs. Heat water and 4 tablespoons butter until hot to touch (125-130 degrees); stir into dry mixture. Stir in egg and only enough reserved flour to make soft dough.

Knead until smooth and elastic, about 4 minutes on lightly floured surface. Cover; let rest 10 minutes. Roll into a 12 inch square.

Brush with 2 tablespoons melted butter. Cut into 25 squares. Overlap squares, butter side down, in greased 12 cup tube pan. Cover, let rise in a warm place until double in size, about 30 minutes. Bake 375 degrees, 20-25 minutes or until done.