Use any hot roll recipe.
Add a little flour to make dough stiff.
After shaping, let rise not quite double.
Bake 30 minutes in a 275\u00b0 oven.
Cool and store in airtight bags.
Can store in refrigerator for up to 2 weeks.
Bake at 425\u00b0 for 5 to 7 minutes.
arge bowl, dissolve yeast from hot roll mix in warm water.
il.
Add 5 cups Hot Roll Mix.
Blend
well
Prepare Pillsbury hot roll mix according to directions.
After dough is mixed and allowed to stand the required 5 minutes, roll it into a long rectangle, approximately 9 x 15-inches, with rolling pin.
Brown sausage with a little onion and green pepper.
Mix hot roll mix according to package directions.
Cover and let rise in warm place while you slice pepperoni and grate cheese.
Roll out dough on floured surface about as large as a cookie sheet.
Spread sausage. Cut pepperoni and cheese almost to the ends.
Roll up like a jelly roll.
Secure ends and place seam side down on cookie sheet.
Bake at 375\u00b0 for 20-25
minutes.
Prepare hot roll mix per directions on box.
Knead 5 minutes; let rise.
Knead again and let rise 30 minutes.
While bread is rising, brown sausage.
Grate the cheese.
Separate dough in half. Roll out 1/2; sprinkle with seasoning salt, then 1/2 sausage and 1/2 cheeses.
Roll like jelly roll.
Put on to greased baking sheet.
Repeat with other half.
Bake at 350\u00b0 until brown.
Top with butter.
Can freeze.
Follow directions for hot roll mix.
Let rise.
Roll out dough into 4 sections.
Mix ground shelled walnuts, sugar and milk with mixer.
Spread thinly over 4 sections of dough.
Roll dough like jelly roll.
Pinch sides.
Place on greased cookie sheet.
Bake at 350\u00b0 for 30 minutes.
Prepare hot roll mix.
Let rise 45 minutes.
Cook onion and sausage together.
Drain well.
Combine remaining ingredients. Let cool.
Roll dough to 1/4-inch thick.
Spread mixture on dough. Roll up and pinch ends.
Bake at 400\u00b0 for 20 minutes on a greased cookie sheet.
Brush with butter when almost done.
Slice when cool.
Mix hot roll mix according to directions on box.
Set aside to let rise.
Brown sausage and drain well.
Roll out dough and add sausage on top, then add cheese.
Beat egg adding just a little water.
Brush egg onto edges of dough.
Fold over edges and then roll up into a log.
Bake at 350\u00b0 until golden brown.
In large bowl combine yeast from foil packet with the flour mixture.
Stir in 1 cup hot tap water, egg and margarine, until dough pulls cleanly away from sides of bowl.
Turn dough onto lightly floured surface.
With greased or floured hands, shape dough into a ball.
Knead dough for 10 minutes, until smooth. Cover with inverted bowl, let rest for 5 minutes.
Prepare hot roll mix as directed on package.
Roll dough into a thin
mix well.
Stir in hot water, molasses, oil and egg
Roll out on counter the hot roll mix to a thin layer. Spread butter all over rolled out mix. Spread poppy seed mixture on top of butter. Sprinkle lightly with sugar. Roll up tightly and place on cookie sheet in circle or in an angel food cake pan. Pinch to seal edges. Spread butter on top to brown. Bake at 325\u00b0 for 25 minutes or until done.
Add yeast to 3/4 cup warm water and mix until it dissolves. Add egg and beat until mixed.
Add hot roll mix, then work into a ball.
Put your ball into a bowl and let raise for 1/2 hour.
Take it out and work with it, then put it back in bowl and let it raise for 1 hour.
Roll into a rectangle and add apricot filling.
Roll like jelly roll.
ise for 1 hour.
Roll out about 1/4-inch
Mix dough according to directions.
Let rise.
Roll out lengthwise.
Spread lightly with margarine and cover with meats and cheese.
Let beaten egg drizzle over 1-inch from edges.
Roll up lengthwise.
Let rise.
Bake at 375\u00b0 until brown.
Slice and serve.
Prepare hot roll mix according to package directions,
ill be melted and milk hot when it is ready.
add seasoning.
Meanwhile, prepare hot roll mix according to directions on
aper to dry.
Combine hot roll mix, yeast package from mix