achine pan, place all ingredients from flour through yeast in order
Combine butter, mustard, worcestershire sauce, garlic salt and onion soup mix.
Simmer for 10-15 minutes.
Split dinner rolls and stack with ham and cheese, making small sandwiches. Place sandwiches in a 9 X 13 baking dish and pour soup mixture over all. Cover and refrigerate overnight.\tBake at 325 degrees for 20-30 minutes.
Thaw frozen dinner rolls at room temperature until soft
Slice top of dinner rolls.
Put chopped ham and cheese on bottom part.
Replace top half.
Saute onion, mustard, poppy seed and butter and pour over rolls.
Warm in oven until heated through.
nough remaining flour, scraping dough from sides of bowl, until soft
alf).
Unroll the crescent rolls.
Place 1 heaping tablespoon
Remove the frozen dinner rolls from the freezer and place onto
You should have 4 rectangles from each package making a total
Butter a 9 x 13-inch pan. Add chopped nuts.
Place dinner rolls on top of nuts. Sprinkle pudding over rolls.
Melt margarine or butter with brown sugar.
Pour over rolls.
Cover pan with foil.
Put in a cold oven overnight.
In the morning, remove from oven and remove foil. Preheat oven to 375\u00b0.
Bake approximately 20 minutes and turn out on serving plate.
Separate dinner rolls top from bottom with knife.
Pour melted butter on the inside of rolls.
On bottom halves of rolls, spread on mustard, cheese, ham, cheese, mustard and garlic salt.
Cover and place in 350\u00b0 oven until cheese is melted.
Slice off top half from dinner rolls.
Spread bottom half with mustard.
Add cheese and ham as if making a sandwich, return top half of rolls.
Mix last four ingredients and pour over \"mini sandwiches.\"
Bake until warm and cheese melts.
Grease Bundt pan.
Put dinner rolls in pan.
Sprinkle with the pudding mix.
In a saucepan, melt the margarine.
Remove from heat and stir in the brown sugar and cinnamon.
Pour over rolls. Sprinkle chopped nuts over.
Cover and let rise 8 to 10 hours or overnight; do not refrigerate.
Bake at 350\u00b0 for 25 to 30 minutes. Turn onto plate with sides to hold juice.
Serve warm.
Mix butter, poppy seed, onions and mustard.
Slice dinner rolls.
Remove tops of rolls.
Spread butter mixture on both sides (top and bottom) of rolls.
Place cheese and ham on bottom layer of rolls.
Top with top layer of rolls.
If there is any of the butter mixture left in bowl, brush on top of rolls.
Heat at 325\u00b0 until cheese melts.
Slice section of rolls while warm.
Remove rolls from pan and slice in half.
Return bottom of rolls to pan.
Layer ham on top of rolls. Cover with cheddar and mozzarella cheese.
Replace top layer of rolls.
Press down slightly.
Cut into 12 servings.
Melt margarine and add onion, mustard, poppy seed and worcestershire sauce, and mix well.
Pour over top of rolls, spread all over, being sure all rolls have sauce on them.
Let set until topping is dry.
Bake at 350 degrees for 12-15 minutes.
Unwrap dinner rolls and lay flat in jelly roll pan to form \"crust\" for chopped vegetables. Bake 10 minutes until done in a 350\u00b0 oven. Cool.
Mix butter, parsley and thyme.
Do not unroll dough.
Slice dough in 1/2 inch sections as it comes from package.
Spread butter mixture on jelly roll pan and place the dough slices on top of mixture.
Sprinkle with seeds.
Let stand one hour.
Bake as package directs.
Slice dinner rolls in half.
On bottom half of rolls, add ham and cheese.
Put the top of the bread on top of the cheese.
Mix together the next 5 ingredients.
Slowly pour over dinner rolls. Cover and refrigerate overnight.
May garnish with sesame seeds. Bake at 350\u00b0 for 20 minutes.
Combine first 4 ingredients; set aside.
Remove rolls from package, leaving in rectangular shape.
Seal perforations.
Spread pecan mixture over dough.
Starting with long side, roll up jelly-roll fashion.
Pinch seam to seal (do not seal ends).
Cut roll into 12 slices.
Place in greased muffin pans.
Bake at 350\u00b0 for 12 minutes or until golden brown.
Remove from pans immediately.
Yield: 1 dozen.
The night before, grease a 9 x 13-inch pan.
Sprinkle pecan chips in pan.
Place frozen dinner rolls on pecans.
Sprinkle pudding mix over dinner rolls.
Melt butter and add brown sugar and cinnamon.
Spoon over rolls.
Cover with wax paper and let set overnight.
Bake at 375\u00b0 for 20 minutes.
Turn out immediately.
Mix all ingredients together except dinner rolls and melted butter.
Split the dinner rolls and butter both sides.
Spread with ham and cheese mixture.
Place halves back together and bake at 400\u00b0 for 10 minutes.