Savory, cheesy dinner roll Bundt. To have with tonight’s soup. Frozen dinner roll dough (12 for a 6 C Bundt, 24 for a full sized Bundt) thaws overnight in fridge or 40 minutes countertop. Roll in about 4 T melted butter with add-ins of a clove of minced garlic and 4 tsp dried herbs of your choice (today I used 1 T oregano, 1 tsp. summer savory. Others that worked well for me are parsley, dill, tarragon). Then roll in about 1/2 C shredded parm cheese. Place in a prepared Bundt pan (use flour-spray), stacking in layers. Pour remain butter over rolls in pan and sprinkle with remaining parm. Cover and let rise 60-90 minutes; they won’t fill the pan, but will rise more as they bake. Then bake 35 min. in a preheated 350 degree oven. Cool 10 minutes in pan, then turn out onto serving plate.
