3 to 3.5 cups flour
2 tablespoons sugar
1.5 teaspoons salt
1.25 ounces yeast
1.25 cup milk
2 tablespoons vegetable oil
1 egg
0.33 cup melted butter or margarine
2 tablespoons Parmesan
1 tablespoon sesame seeds
1 teaspoon garlic salt
0.55 teaspoon paprika
0.5 teaspoon parsley
0.5 teaspoon rosemary
0.5 teaspoon thyme

Lightly grease a 2 to 2.5 quart deep round casserole dish. In a large bowl combine 1 cup flour, sugar, salt and yeast. In small saucepan heat milk and vegetable oil until very warm; 120 to 130F. Add egg and warm liquid to flour mixture. With electric mixer beat 30 seconds at low speed, 3 minutes at medium speed. With wooden spoon stir in remaining flour to make a soft dough. Turn dough out onto lightly floured board. Knead until smooth and elastic, about 1 to 2 minutes. Place dough in warm greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, 45 to 60 minutes. Punch down dough. Pinch off walnut size balls of dough and dip in melted butter. Place in prepared casserole forming one layer. Combine cheese, seeds, garlic salt, paprika and herbs. Sprinkle half over layer of bubbles. Make a second layer of buttered bubbles; pour remaining butter over bubbles, sprinkle with remaining seasoning mixture. Cover; let rise in warm place, free from draft, until light and bubbles almost reach top of casserole, 30 to 45 minutes. Just before rising time is up, preheat oven to 400F. Bake 25 to 30 minutes or until top sounds hollow when lightly tapped. Cool in pan 10 minutes; loosen from pan with spatula and remove; serve warm.