1 pkg. active dry yeast
1/4 cup warm water (105F to 115F)
3/4 cup lukewarm milk (scalded then cooled)
1/4 cup sugar
1 tsp. salt
1/4 cup butter, softened
3 1/2 to 3 3/4 cups Gold Medal flour (if using self-rising flour, omit salt)
1/2 cup butter or margarine, melted
2 jars (2 1/2 oz each) shredded Parmesan cheese
Sliced cooked ham
Dissolve yeast in warm water. Stir in milk, sugar, salt, egg, 1/4 cup butter and 2 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured board; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 2 hours.
Line tube pan, 10x4", with aluminum foil; grease. Punch down dough. Turn onto lightly floured board; divide into 24 pieces. dip each piece into melted butter; roll in cheese. Place 12 pieces on pan; top with second layer or 12 pieces. Cover; let rise until double.
Heat oven to 375F. Bake 35 minutes. Remove from pan. Serve warm with Guacamole Dip and ham.