3 1/2 c. flour, divided
1/3 c. sugar
1 tsp. salt
2 pkg. 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, at room temperature

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 to 130 degrees. Stir into dry mixture. Stir in egg and only enough reserved flour to make soft dough. Knead until smooth and elastic, about 5 minutes, on lightly floured surface. Cover, let rest 10 minutes.

Roll into 12-inch square on lightly floured surface. Brush with 2 tablespoons melted butter. Cut in 25 squares. Overlap squares, butter side down, in greased 12-cup fluted tube pan. Cover, let rise in warm place until doubled in size, about 30-60 minutes. Bake at 375 degrees for 20 to 25 minutes or until done. Remove to wire rack.