Make the Dough:

• Mix warm water and sugar in a bowl. Stir in yeast and let sit for 3 minutes until slightly foamy.

• Add 2 cups of flour and mix to combine. Stir in melted butter, then add the remaining flour until a soft dough forms.

• Knead on a floured surface for 2–3 minutes until smooth.

• Place dough in a greased bowl, cover, and let rise for 1 hour or until doubled.

Shape and Fill:

• Roll the dough into an 18×13-inch rectangle.

• Brush with melted butter and spread garlic herb mixture evenly.

• Cut into six 3-inch strips, sprinkle each with cheddar cheese.

• Stack the strips, then cut into six equal squares.

• Place each square stack vertically into a greased jumbo muffin cup.

Second Rise:

• Cover muffin cups and let rise for 40 minutes in a warm spot.

Bake:

• Preheat oven to 350°F (175°C).

• Brush the tops with any remaining butter.

• Bake for 15 minutes until golden and bubbly.

Serve:

• Let cool slightly. Remove from tin and enjoy warm, pulling apart each cheesy layer.