Combine butter and Italian seasoning, stirring well.
Roll dough into a 15" x 8" rectangle. Cut into 4 (2"-wide) lengthwise strips. Stack strips on top of each other. Cut strips crosswise into 12 equal pieces.
Place each piece, cut side up, into greased muffin pans; brush with butter mixture. Cover and let rise in a warm place (85°), free from drafts, 25 minutes or until doubled in bulk. Bake at 375° for 20 minutes or until golden. Brush with butter mixture again, if desired.
Make-Ahead: Place dough pieces in muffin pans; brush with butter mixture. Cover and freeze. Thaw, covered in a warm place 2 hours or until doubled in bulk. Bake as directed.