Herb & Parmesan Monkey Bread
Herb & Parmesan Monkey Bread
| 1½ 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.