Cheddar Pull Apart Bread

Coat a 9-inch springform pan with nonstick baking spray.

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.

When doubled in size, preheat oven to 350ºF. Top rolls with remaining cheddar, Gouda and jalapenos. Cover the bottom of the springform pan with aluminum foil to catch any dripping butter.

Bake for 25–30 minutes at 350ºF 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.

Notes:
• Do not go past the 15-count roll recommendation (15 whole rolls, before being cut in half).
• Only allow the dough to rise until double in size. I use a ruler for measurement instead of my eyes.
• Cover the bottom of the springform pan with aluminum foil or place cookie sheet under to catch any dripping butter.