1 packet active dry yeast
1 cup milk
1 tb butter
1/2 tsp salt
1 cup shredded cheddar
1/4 cup butter, melted
1 tb parsley
1 tsp basil
1/2 tsp oregano
1/2 tsp marjoram
1/2 tsp rosemary, chopped (I like to grind it, I can't stand the texture otherwise)
In a large mixing bowl, combine 1 cup of flour and the yeast, set aside.
In a small saucepan, heat and stir milk, 1 tb butter, 1/2 tsp salt until butter almost melts.
Add milk mixture to the flour/yeast and stir until well combined, about 4 minutes. Add shredded cheese and as much of the remaining flour as you can, stir until impossible and turn out onto floured surface. Knead in the remaining flour until it becomes a moderately stiff dough, about 6 to 8 minutes. Shape dough into a ball and place in bowl greased with olive oil, rotating to lightly coat the dough in oil. Cover and let rise in a warm place til nearly doubled in size, about one hour.
Punch dough down in the center and turn out onto a lightly floured surface. Cover and let rest ten minutes. While you wait, melt the 1/4 cup butter and throw in the herbs. Grease a 9" cake pan or 1 1/2 quart casserole dish. Back to the dough: Roll out on lightly floured surface, forming a roughly 8"x6" rectangle. Cut into approximately 1" cubes and pull the corners of each piece to create a ball, tucking the edges under. Dip each ball into the butter herb mixture and place in pan. Cover, let rise until doubled (30-40 minutes). Preheat oven to 375 toward the end of that time. Bake 35 to 40 minutes or until bread sounds hollow when tapped. Cover loosely with foil the last 10 minutes or so to prevent overbrowning. Serve warm.