Wisconsin Cheese Pull-Apart Bread

• 3 (12 count) packages frozen white bread rolls dough, thawed to room temperature
• 1/3 cup butter, melted
• 1 cup finely grated wisconsin parmesan cheese
• 1 cup shredded wisconsin provolone cheese

1. Preheat oven to 375F.
2. Roll each dinner roll in butter, then in the Parmesan cheese to coat.
3. Arrange half of the rolls in a well-greased 12-cup fluted tube or Bundt pan; sprinkle with half the Provolone.
4. Top with the remaining coated rolls; sprinkle with remaining Provolone.
5. Let rise for about 1 hour until double in size.
6. Bake for 35- 45 minutes or until golden brown.
7. If during the last 10- 15 minutes of baking, the bread becomes too dark, cover edges of bread with foil.
8. Use a table knife to loosen the edges of the bread& remove from the pan.
9. Serve warm.

frozen white bread rolls dough, butter, parmesan cheese, wisconsin provolone cheese

Taken from www.food.com/recipe/wisconsin-cheese-pull-apart-bread-84315 (may not work)