Awesome recipe! I made these last night (2/3 of the batch for work and 1/3 to leave at home) and let them rise for about 90 min in the pans before chilling them. Then, this morning before work, I let them warm up to room temperature (another hour or so) and baked 'em. The aroma was enough to wake the house! I think this is my new favorite cheesy bread! What's the best part? The crunchy part at the bottom of the pan that crisps up in the EVOO? Or the tangy, powdery cheese on top? Don't know! But there was nothing left at work and I was hoping there'd be something left of them at home. Still tasty after 12 hours! I will definitely make these again! p.s.: We just have to settle on a NAME for these things!!

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