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Herb & Parmesan Monkey Bread

1 ½ loaves Bridgford Frozen Ready-Dough®, thawed or
1 pkg Bridgford Frozen White Rolls Dough, thawed or Bridgford Parkerhouse Style Rolls Dough, thawed
½ cup melted butter
1 cup grated Parmesan cheese
1 Tbsp each fresh herbs (or one tsp each dried) rosemary, sage, basil, thyme
¼ tsp garlic powder

Grease a fluted tube Bundt pan. Combine cheese with fresh herbs and garlic. Divide thawed dough into 24 pieces (16 pieces for the whole loaf and 8 pieces for the half loaf). If using rolls, they are ready to use once they have thawed. Dip each piece in melted butter and roll in cheese/herb mixture to coat. Place coated pieces of dough evenly in pan. Let rise until double in size. Bake in a preheated 350° oven for 30-40 minutes or until golden brown and top of bread sounds hollow when tapped. Remove from oven and pan to cool on wire rack.

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