1 pkg. yeast
1/4 c. water
1/4 c. milk, scalded
1 1/2 c. flour
1 tbsp. sugar
1/2 tsp. salt
1/3 c. butter
1 egg, beaten
1/2 c. grated Parmesan
2 tbsp. chopped parsley

Soften yeast in warm water. Cool milk to room temperature. Meanwhile, sift flour, sugar and salt into mixing bowl. With pastry blender or fork cut in butter until it resembles coarse meal. Add egg, softened yeast and milk; beat well. Stir in the cheese and parsley.

Turn into greased 8 x 1 1/2 inch round pan. Cover with damp cloth and let rise until double, about 40 minutes. Dot with more butter. Bake at 375 degrees for 20 to 25 minutes. Cut in pie shaped wedges.