Roll each dinner roll in butter, then in parmesan cheese to coat. Arrange half of the rolls in well-greased 12-cup fluted tube pan. Sprinkle with provolone cheese. Top with remaining coated rolls. Sprinkle with any remaining parmesan cheese. Let rise until doubled, approximately 1 hour. Bake at 375 degrees F for 35 - 45 minutes or until golden brown. 

 

Use table knife to loosen edges of bread from pan. Serve warm. Cover edges of bread with foil during the last 10 to 15 minutes of baking if bread becomes to dark.

 

Yields: 12 servings.