This is not a sweet bread but one that is good with spaghetti or most anything else. You use basically the same directions, amount and times that Elaine posted. However, in place of the sugar and cinnamon, you use about 3/4 up finely chopped herbs of your choice. I like to use an Italian blend of herbs and add more cumin, orangeo, basil and garlic. Coat the balls of dough heavily and then when the melted butter is poured over, the herbs will blend nicely. Just be sure the herbs are well mixed before you use them so you don't get an overpowering of one on one piece of dough.
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