HOT ROLL HERB MONKEY BREAD

1 pkg. Pillsbury Hot Roll Mix
3/4 cup warm water (105-115 degrees F)
2 tbsp. grated parmesan cheese
1 egg
5 tsp. dried parsley flakes
1 tsp. dried whole thyme
1/2tsp. dried sweet basil leaves
1/2 tsp. dill weed
1/2 tsp. dried rosemary leaves
1/4 cup margarine or butter, melted
poppy seed (optional, for topping)

Grease 12-cup fluted tube pan or 2 1/2-quart ring mold.

In large bowl, dissolve yeast from hot roll mix in water. Stir in cheese, herbs and egg. Add hot roll flour mixture; blend well. On well-floured surface, knead dough until no longer sticky. 1 to 2 minutes.

Roll out dough to 12-inch square; brush with 2 tablespoons melted butter. Cut into 25 squares. Overlap each square in greased pan, buttered side down; brush with remaining butter. Sprinkle with poppy seed. Cover; let rise in warm place until light and doubled in size, 45 to 60 minutes.

Heat oven to 375 degrees F.

Bake 20 to 25 minutes or until golden brown. Immediately remove from pan.

HIGH ALTITUDE (above 3500 feet): Use 3/4 cup plus 2 tablespoons warm water. Bake al 375 degrees F for 25 to 30 minutes.

Makes 8 to 10 servings
From: Recipelink.com
Source: Magazine clipping