Turn out the dough onto a floured surface and knead for 8 minutes, adding more flour as needed so the dough doesn’t stick.
Place the dough in a greased bowl, turning the dough so the entire surface is greased; cover and let rise until doubled, about 1 to 1 ½ hours.
Punch the dough down and let it rise until doubled again.
Punch down and let it rest for 10 minutes.
Meanwhile, in a small bowl, mix together the Parmesan cheese, parsley flakes, dill weed, thyme, basil, and rosemary.
In another small bowl, mix together the melted butter and minced garlic.
Roll the dough into balls the size of a walnut; roll them in the melted garlic butter and then the herb mixture and place them in a greased angel food cake pan in staggered rows.
Cover and let rise for 1 hour.
Bake in a preheated 350° oven for 22 to 26 minutes or until done.
Cool the bread for 10 minutes; then remove from the pan to a wire rack.
