1 pkg. active dry yeast
1/4 c. warm water (105 to 115 degrees)
3/4 c. lukewarm milk (scalded then cooled)
1/4 c. sugar
1 tsp. salt
1 egg
1/4 c. butter
3 1/2 to 3 3/4 c. all purpose flour
1/2 c. butter, melted
1 1/4 c. grated Parmesan cheese (about 5 ounces)
Guacamole Dip
Sliced fully cooked smoked 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 surface; 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, 10 x 4 inches, with aluminum foil; grease. Punch down dough. Turn onto lightly floured surface; divide into 24 equal pieces. Dip each piece into melted butter, roll in Parmesan cheese. Place 12 pieces in pan in one layer. Arrange second layer of 12 pieces on top of first. Cover; let rise until double.

Heat oven to 375 degrees. Bake 35 minutes. Remove from pan. Serve warm with Guacamole Dip and thin slices of ham. Serve a mustard sauce as a dip for the ham if desired.

GUACAMOLE DIP:

2 avocados, cut up
1 med. onion, finely chopped (about 1/2 cup)
1 or 2 green chilies, finely chopped
1 tbsp. lemon juice
1 tsp. salt
1/2 tsp. coarsely ground pepper
1/2 tsp. ascorbic acid mixture
1 med. tomato, finely chopped (about 3/4 cup)

Beat avocados, onion, chilies, lemon juice, salt, pepper and ascorbic acid mixture until creamy. Stir in tomato. Cover and refrigerate at least 1 hour. About 2 cups dip.