3 1/2 c. flour (bread)
1/3 c. sugar
1 tsp. salt
2 pkg. yeast
2 tbsp. Parmesan cheese, grated
1 tbsp. parsley
1/2 tsp. basil leaves
1/2 tsp. dill weed
1/2 tsp. rosemary
1 c. water
6 tbsp. butter
1 egg

Set aside 2 cups of bread flour. Combine 1 1/2 cups flour, sugar, salt, yeast, cheese and herbs. Heat water and 4 tablespoons butter until hot to the touch. Stir into dry mixture. Stir in egg and only enough reserved flour to make a soft dough. Knead until smooth and elastic. Then cover and let dough rest about 10 minutes. Roll into 12-inch square on lightly floured surface. Brush with 2 tablespoons melted butter. Cut into 25 squares. Overlap squares in greased, fluted tube pan. Let rise until doubled.

Bake at 375°F for 20 to 25 minutes.