Soften yeast in the warm water.
Put butter, sugar, and salt into a large bowl; pour the scalded milk over all and stir until butter is melted.
Beat in about 1 cup of the flour.
Stir in yeast.
Gradually add about one half of the remaining flour, beating until smooth.
Beat in eggs.
Mix in a blend of cheese, marjoram, oregano, and rosemary.
Gradually add enough remaining flour to make a stiff dough, beating until smooth and dough comes away from sides of bowl.
Turn dough onto a lightly floured surface and let rest about 10 minutes.
Knead, adding more flour if dough seems too sticky, until satiny smooth and small blisters appear under the surface of dough.
Form into a ball and put into a greased deep bowl.
Turn dough to bring greased surface to top.
Cover; let rise in a warm place until doubled.
Punch down dough; turn onto a lightly floured surface.
Shape as desired.
Cover; let rise again until doubled.
Bake at 425°F 10 to 12 minutes.
Remove to wire racks, brush tops lightly with melted butter or margarine, and cool.