3 to 3 1/2 c. bread flour
1 pkg. active dry yeast or 1 tbsp. bulk dry yeast
1 c. milk
1/4 c. sugar
1/4 c. butter
1 clove garlic, minced
1 egg
4 oz. shredded provolone cheese
3 oz. grated parmesan cheese
1 tbsp. snipped parsley
2 tsp. snipped chives

In a large mixer bowl, combine 1 1/2 cups of the flour and yeast. In a saucepan, combine milk, sugar, butter, garlic and add 1/2 teaspoon salt. Heat and stir until warm and butter almost melts (120 to 130 degrees). Add this mixture to flour along with the egg. Beat with an electric mixer on low speed for 30 seconds, scraping the bowl constantly. Beat on high speed for 3 minutes.

Stir in the cheeses, parsley and chives. Stir in as much of the remaining flour as you can with a spoon. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that's smooth and elastic (6 to 8 minutes). Shape dough into a ball. Place in a greased bowl and turn once to grease the surface. Cover and let rise in a warm place until doubled (about 1 hour).

Punch dough down. Turn out onto lightly floured surface. Divide dough in half. Cover. Let rest for 10 minutes. Divide each portion into 12 pieces and shape into rolls. Place on lightly greased baking sheets. Cover and let rise in warm place about 30 minutes or until double in size. Bake at 325 degrees for about 20 minutes. Makes 24 rolls.