Cut loaf into thirds. Form each third into a ball. If using rolls combine 4 rolls to make a ball. Repeat with remaining rolls. Place on a large sprayed baking sheet. Brush with egg. Cover with sprayed plastic wrap. Let rise until double in size. Remove wrap and bake at 350\u00b0F 25 minutes or until golden brown. Cool and slice off top. Hollow out bread and fill with favorite dip, chili or soup.
For larger bowls cut loaf in half or use 6 dinner rolls.
With a knife or scissors, cut each roll in half. Flatten slightly and dust with flour. Place cut side down on a sprayed baking sheet. Cover with sprayed plastic wrap.
Let rise until double. Remove wrap and bake at 350\u00b0F for 15 minutes or until lightly browned. Cool and slice in half for dollar size sandwiches.
In the Evening:
Spray Bundt pan with Pam.
Sprinkle chopped pecans on bottom of pan.
Put 18 frozen Rhodes rolls over nuts, then sprinkle regular butterscotch pudding over rolls.
Mix melted margarine, brown sugar and a dash of cinnamon together.
Pour over rolls.
Spray Pam over waxed paper and lay paper across pan.
Put dish towel over.
Let set overnight.
Place the frozen yeast rolls in a single layer on
Grease Bundt pan with shortening.
Place 18 frozen rolls in pan.
Sprinkle with pudding.
Mix brown sugar and butter.
Melt together until blended.
Pour over rolls and pudding.
Shake cinnamon over top and sprinkle pecans over top.
Cover pan with greased foil.
Place tea towel over foil.
Let rise overnight. Bake at 350\u00b0 for 30 minutes.
Let stand 5 minutes, then invert on plate.
Spray bundt pan with cooking spray if not using non-stick pan.
Put frozen rolls in bundt pan.
Do not use whole package or overfill pan because rolls will rise over rim.
Grease 9 x 9-inch baking pan.
Sprinkle nuts over bottom of pan.
Top with frozen rolls.
Then sprinkle on the dry pudding mix and the brown sugar and top with the melted butter and cinnamon.
Butter Bundt pan.
Sprinkle nuts in pan.
Place rolls. Sprinkle pudding over rolls and pour cinnamon, brown sugar and margarine over rolls.
Let rise 4 to 5 hours.
egrees F. Spray cookie sheet with cooking spray.
In 5
Grease a Bundt pan.
Put nuts in pan first, then all but 6 rolls.
Sprinkle pudding mix over rolls.
Mix butter and cinnamon together; drizzle over top.
Let rise overnight, uncovered.
Bake at 350\u00b0 for 30 minutes.
Put plate on top and turn out.
ilets in a pan, cover with the stock and simmer for
he rolls, preheat oven to 400\u00b0F. Line a baking pan with
b>with lime juice, sugar and fish sauce.
To assemble spring rolls
Roll the dough on floured surface into a rectangle.
Brush dough with melted butter and sprinkle with cinnamon and sugar mixture. Roll up like a jelly roll. Cut into 1-inch slices.
Place in greased muffin cups and brush tops with melted butter. Cover and let rise 20 minutes. Bake at 425\u00b0 for about 18 to 20 minutes. Makes 1 1/2 dozen rolls.
-cup serving dishes. Cover with plastic wrap and chill 4
n a saucepan and cover with water. Bring water to a
ook for 1 min. Season with salt, remove from heat and
losed around the filling. Refrigerate rolls for 30 minutes.
Preheat
Combine pineapple, sugar, butter and cinnamon in a small bowl, mixing well.
Spoon mixture evenly into 24 greased muffin cups. Roll Basic Angel Rolls dough into 1/2-inch thickness on a lightly floured surface; cut with a 2 1/2-inch biscuit cutter.
Place a roll over pineapple mixture in each muffin cup.
Bake at 350\u00b0 for 17 to 19 minutes or until rolls are golden brown.
Cool in pan 5 minutes.
Invert rolls onto serving platter and serve warm.
Yields 2 dozen.
Same recipe as Cinnamon Rolls except only roll dough to 1/2-inch thick and add raisins along with cinnamon.
Roll dough and place seam side down into loaf pan; be sure to tuck the ends down under and bake at 350\u00b0 until loaf sounds hollow.