Punch down Do-It-All Dough, and let stand for 5 minutes. Turn out dough onto a lightly floured surface, and divide into 12 portions (about 70 grams each). Working with 1 portion at a time (keep remaining dough covered to prevent it from drying out), divide into 3 pieces (about 23 grams each). Roll each piece into a smooth ball. Place 3 dough balls, seam side down, in each prepared muffin cup. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 20 to 30 minutes.
Preheat oven to 350°F (180°C). 4. In a small bowl, stir together melted butter, garlic salt, rosemary, and thyme. Brush rolls with butter mixture, and sprinkle with 1½ tablespoons (7.5 grams) cheese.
Bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 8 to 12 minutes, rotating pan halfway through baking. Brush with butter mixture, and sprinkle with remaining 1½ tablespoons (7.5 grams) cheese. Serve warm or at room temperature. Store in an airtight container at room temperature for up to 4 days.
Recipe by Bake from Scratch at https://bakefromscratch.com/january-do-it-all-dough/