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.
Thaw frozen dinner rolls at room temperature until soft
Grease a 9 x 13-inch pan.
Put pecans in bottom; place frozen dinner rolls over nuts.
Sprinkle dry pudding over rolls.
Boil sugar and oleo and pour over rolls.
Cover with plastic wrap and let set on counter overnight.
Bake at 350\u00b0 for 20 to 25 minutes. Let set in pan 10 minutes before turning out.
Butter a large Bundt pan; lay frozen dinner rolls and then layer with other ingredients.
Place a towel over top; let stand overnight.
Bake in a 350\u00b0 oven until brown.
ake as normal.
For dinner rolls.
Mix in bread machine
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.
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.
Grease a Bundt pan with oleo.
Put dinner rolls in and sprinkle dry pudding mix over the rolls.
Pour in the melted butter, brown sugar and pecans.
Put towel over pan and let the rolls rise overnight.
Bake at 325\u00b0 for 25 to 30 minutes.
Let cool for 5 minutes.
Throw onto plate! Excellent and easy!
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.
Generously butter a 9 X 13 inch baking pan. Sprinkle pecans in bottom of pan. Place frozen dinner rolls in a single layer on top of pecans. Sprinkle dry pudding mix over the top. Combine butter and brown sugar in a small saucepan. Heat until boiling then pour over rolls. Cover with plastic wrap or wax paper and allow to stand overnight. In the morning, preheat oven to 350 degrees. Bake for 20 to 30 minutes, until golden brown.
Grease Bundt pan.
Put frozen rolls in pan.
Sprinkle with pudding mix, white sugar and cinnamon.
In a small pan melt butter with brown sugar and Karo syrup.
Bring to a \"short\" boil.
Add chopped nuts and pour over rolls.
Cover with foil, then a cloth. Next morning bake at 350\u00b0 for 20 to 35 minutes.
Do not refrigerate overnight.
Loosen sides and flip over onto large serving plate.
Very easy and gooey.
Grease Bundt or angel food cake pan.
Sprinkle 1/2 cup chopped pecans in bottom.
Place frozen dinner rolls in pan on top of pecans.
Sprinkle the dry pudding on top.
Melt butter and mix with brown sugar and cinnamon; pour over top of pudding.
Let rise, uncovered, overnight on counter.
Spray bundt pan with nonstick cooking spray.
Place pecans in the pan; then add the roll dough.
Sprinkle pudding mix and cinnamon over the rolls.
Mix melted butter and brown sugar; pour over rolls.
Cover and allow to rise overnight.
Bake at 350\u00b0 for 25 to 30 minutes.
Cool for 10 minutes, then invert onto a plate. Yield:
8 to 10 servings.
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.
Open dinner rolls and pull apart.
Cut into quarters and roll into small balls.
Dip into melted oleo.
Roll in brown sugar-cinnamon mixture.
Drop balls into ungreased angel food pan. Bake for 30 minutes in 350\u00b0 oven.
Dissolve yeast in very small amount of warm water, stirring it to make it work.
Add rest of water, yeast and mix into dry ingredients.
Knead well.
Let raise to double.
Make into dinner rolls or buns.
Let raise to double and bake at 350\u00b0 for 20 to 30 minutes.
Grease a Bundt or tube pan.
Place frozen rolls in pan. Sprinkle pudding mix over rolls, getting some between the rolls. Melt butter; mix with brown sugar and cinnamon.
Pour over rolls, being sure to get mixture down in between rolls.
Sprinkle nuts all over.
Cover.
Leave on counter overnight.
Bake at 350\u00b0 for 30 to 35 minutes.
Arrange rolls in fluted Bundt pan. Sprinkle dry pudding mix over rolls. Cook butter and remaining ingredients over low heat until mixture bubbles. Pour over rolls. Cover tightly with foil and let stand on countertop overnight or 8 hours. Next morning, bake at 350\u00b0 for 30 minutes. Let stand 5 minutes. Invert carefully over serving dish.
Cut rolls into halves.
Place ham and cheese in between rolls. Melt butter and add all remaining ingredients.
Pour over rolls. Bake at 350\u00b0 for 12 to 15 minutes.
Remove each roll from aluminum tray.
Dip into melted margarine or butter, coating entire roll.
Place each roll into bag containing the cinnamon and sugar mixture.
Shake the mixture onto the rolls (I do 3 or 4 at once).
Remove from bag.
Place in aluminum tray.
When all rolls have been coated with mixture, bake at 350\u00b0 until warm, approximately 5 minutes.
Watch closely, they burn easily.