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.
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.
Slice potato rolls 3/4 of the way through. Stuff each roll with swiss cheese and ham. Continue until all 24 rolls have been stuffed. Place rolls in a 9x13 pan.
In a separate bowl, mix remaining ingredients and pour over rolls.
Bake at 350 for 15 minutes.
Note: These can be made ahead and refrigerated overnight. If you do this, skip the baking step and bake when needed.
Heat olive oil in 8 quart stock pot over high heat. Add onions and peppers and saute 8 to 10 minutes until lightly browned.
Add in the undrained tomatoes, chickpeas, lentils, vegetable stock, chili powder, cumin and oregano and cook for 45 minutes over medium heat or until the lentils are tender.
Add in the sweet potatoes and cook for another 20 minutes or until they are tender.
Season the soup with salt and pepper and serve hot inside dinner rolls with optional garnishes.
Cut rolls in half. Mix margarine, brown sugar, mustard and Worcestershire sauce and bring to a boil. Brush mixture on insides of rolls. Put ham and cheese on each roll. Pour remaining mixture over top. Sprinkle tops with poppy seeds. Wrap in foil and marinate overnight. Bake at 350\u00b0 with foil on top for several minutes until cheese melts and heats through.
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.
Slice rolls in half.
Layer ham and cheese between top and bottom layer of rolls.
Combine remaining ingredients and heat until margarine melts and blends with the rest.
Cover rolls with mixture.
Leave uncovered until mixture thickens (10 minutes). Cover with foil and bake 15 to 20 minutes at 350\u00b0.
Melt butter and herbs.
Cut rolls into quarters and dip into herb butter.
Place pieces into pie pan.
Bake at 425\u00b0 for 12 minutes or until golden brown.
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.
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.
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.
Slice dinner rolls in half, lengthwise (do not break apart). Spread bottom layer with Dijon mustard.
Next layer 2 or 3 thin slices of ham, turkey and roast beef.
Over top of meat, put one slice of cheese until all meat is covered.
Place top layer of rolls over meat and cheese.
Put in oven at 300\u00b0 until warm and cheese is melted.
This is delicious.
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.
Place dinner rolls in a 9 x 13 pan. Mix together pudding, brown sugar and cinnamon; sprinkle over rolls. Melt margarine and pour over rolls. Sprinkle nuts on top. Cover with plastic wrap. Let rise in warm place until rolls double in size. Bake at 350\u00b0 for 30 minutes.
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.
Mix first 5 ingredients.
Spread on opened dinner rolls.
Add ham and cheese; top with dinner roll.
Cover with foil and heat in a 350\u00b0 oven until cheese melts, about 20 to 25 minutes.
Preheat oven to 325 degrees F (165 degrees C).
In a small mixing bowl, combine onion flakes, mustard, poppy seeds and margarine.
Split each dinner roll. Make a sandwich of the ham and cheese and the dinner rolls. Arrange the sandwiches on a baking sheet. Drizzle the poppy seed mixture over the sandwiches.
Bake for 20 minutes, or until cheese has melted. Serve these sandwiches warm.
Slice dinner rolls lengthwise.
Layer ham and cheese in middle of rolls.
Return tops.
Melt butter.
Add poppy seed, mustard, Worcestershire sauce and onion.
Pour over tops of rolls and bake at 300\u00b0 for 25 minutes.