2 1/2-3 cups flour
1 envelope active dry yeast (2 1/4 teaspoons)
1 1/4 teaspoons salt
3 tablespoons sugar
4 tablespoons butter
1/4 cup nonfat dry milk
1/3 cup instant potato flakes
1 cup + 2 tablespoons warm water (110°-115°F)
5 tablespoons melted butter or olive oil
1/2 tablespoon dried parsley
1 1/2 teaspoons dried Italian herbs (thyme, oregano, basil, etc.)
1 minced garlic clove
1/4 cup grated parmesan cheese

Combine all ingredients. Mix well. Turn out onto floured surface and knead to make a smooth, soft dough. Cover and let rise 1 hour till puffy, but not necessarily doubled. Grease bottom and sides of 8 inch tube or bundt pan or 8 inch cake pan or 10x5 inch loaf pan. Turn out dough onto lightly floured surface and divide into 32 pieces. Combine butter with herbs and garlic. Dip each ball into butter and layer in prepared pan. Sprinkle each layer with parmesan before beginning next layer. Cover and let rise 1 hour. Heat oven to 375°F. Bake 30-35 minutes till golden. Invert onto serving platter.