Jalapeno Cheddar Pull Apart Bread

Jalapeno Cheddar Pull Apart Bread 15 Rhodes rolls (frozen unbaked roll dough) 4 tablespoons butter melted 1 jalapeno seeded and finely minced 1 teaspoonn dried oregano 1 teaspoon dried basil 1/2 teaspoon garlic powder 1 1/2 cup shredded sharp cheddar 1 cup Gouda cheese shredded 1/4 cup parmesan Instructions Thaw the 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 cut Rhodes rolls. When mixed transfer to 9 inch spring-form pan that has been coated with nonstick baking spray. Cover pan with plastic wrap and allow dough to double in size; depending on heat and humidity 2-3 1/2 hours. When doubled in size add remaining cheddar, Gouda and jalapenos to the top of the rolls. Cover the bottom of the spring-form pan with aluminum foil to catch any dripping butter. Bake for 25 minutes at 350 degrees or until the rolls are done in the middle of the pan. Allow to cool for 10 minutes and release the spring form pan. Notes Do not go past the 15 count roll recommendation. 15 count before being cut in half. Only allow the dough to rise to double in size. I use a ruler for measurement instead of my eyes. Cover the bottom of the spring-form pan with aluminum foil or place cookie sheet under to catch any dripping butter.