In a large bowl, combine 2-1/2 cups flour, sugar, yeast, cheese, salt and herbs. In a small saucepan, heat water and 4 tablespoons butter to 120°-130°. Add to dry ingredients. Beat on medium speed for 2 minutes. Add egg and 1/2 cup flour; beat 2 minutes longer. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes. Roll into a 12-in. square. Melt remaining butter and brush over dough. Cut into 25 squares.
Place dough squares, butter side down, in a greased 10-in. fluted tube pan, overlapping slightly. Cover and let rise in a warm place until doubled, about 30 minutes.
Bake at 375° for 20-25 minutes or until golden brown. Invert onto a serving platter. Serve warm.