Instructions: Roll dough into a 12-inch circle on a lightly floured surface. Brush with 2 tablespoons melted butter, and sprinkle with Parmesan cheese. Cut into 12 wedges; roll each wedge tightly, beginning at wide end. Seal points, and place rolls on a greased baking sheet.

Cover and let rise in a warm place (85 F), free from drafts, about 30 minutes or until doubled in bulk. Bake at 400 for 8 to 10 minutes or until browned. Brush rolls with melted butter.

Yield: 1 dozen.

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