Cheddar Pull Apart Bread

• 15 Rhodes Rolls (frozen Unbaked Roll Dough)
• 4 Tablespoons Butter, Melted
• 1 Jalapeno, Seeded And Finely Minced, Divided
• 1 teaspoon Dried Oregano
• 1 teaspoon Dried Basil
• 1/2 teaspoons Garlic Powder
• 1-1/2 cup Shredded Sharp Cheddar, Divided
• 1 cup Shredded Gouda Cheese, Divided
• 1/4 cups Parmesan

1. Coat a 9-inch springform pan with nonstick baking spray.
2. Thaw rolls for 30 minutes and cut in half. In large bowl combine butter, half of the jalapeno, oregano, basil, garlic powder, 1/2 cup cheddar, 1/2 cup Gouda, Parmesan and halved Rhodes rolls. When mixed, transfer to springform pan. Cover pan with plastic wrap and allow dough to double in size, about 2 to 3 1/2 hours depending on heat and humidity.
3. When doubled in size, preheat oven to 350u0b0F. Top rolls with remaining cheddar, Gouda and jalapenos. Cover the bottom of the springform pan with aluminum foil to catch any dripping butter.
4. Bake for 25-30 minutes at 350u0b0F or until cheese is lightly browned and rolls in the center of the pan are done. Allow to cool for 10 minutes before releasing the springform pan.
5. Notes:
6. Do not go past the 15-count roll recommendation (15 whole rolls, before being cut in half).
7. Only allow the dough to rise until double in size. I use a ruler for measurement instead of my eyes.
8. Cover the bottom of the springform pan with aluminum foil or place cookie sheet under to catch any dripping butter.

rhodes rolls, butter, oregano, basil, garlic, cheddar, gouda cheese, ubc

Taken from tastykitchen.com/recipes/breads/cheddar-pull-apart-bread/ (may not work)