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.
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 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.
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, 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.
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.
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.
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.
Cut top off of dinner rolls and sprinkle cheese and ham on bottom half and return tops of rolls.
Melt butter and add Worcestershire sauce, onion flakes, dry mustard and poppy seed. Pour over rolls.
Bake at 350\u00b0 until cheese melts.
The night before, spread pecans on bottom of 9 x 12-inch pan. Place dinner rolls on top of pecans.
Drizzle margarine over rolls. Sprinkle instant pudding over rolls.
Spread brown sugar over pudding.
Cover with Saran Wrap and leave to rise overnight.
To bake, remove Saran Wrap and bake 1/2 hour at 350\u00b0.
Spray Bundt pan with nonstick spray.
Sprinkle nuts in bottom of pan.
Layer dinner rolls evenly around pan.
Sprinkle pudding mix over rolls.
Sprinkle brown sugar.
Pour melted margarine over other ingredients.
Sprinkle cinnamon.
Let stand for 8 hours or overnight at room temperature.
Place foil on wax paper underneath to catch any droppings.
Bake at 325\u00b0 for 25 to 30 minutes. Invert onto plate.
Grease Bundt pan.
Place raisins and/or nuts on bottom.
Place frozen dinner rolls around pan.
Sprinkle 1 cup brown sugar over rolls. Sprinkle melted butter over rolls.
Sprinkle dry pudding over rolls.
Mix together remaining brown sugar and cinnamon; sprinkle on top.
Cover with damp towel.
Place in unheated oven on lowest rack overnight.
When ready to bake at 350\u00b0 for 20 to 25 minutes.
Serve warm.
Thaw dinner rolls and allow to rise in warm place until about double in size (approximately 3 hours).
Flatten roll dough (each one separately) on cutting board or plate.
Put 4 or 5 pieces of pepperoni and a generous amount of Mozzarella cheese.
Roll into a ball, keeping pepperoni and cheese inside.
Bake on cookie sheet according to directions on rolls or until golden brown (approximately 12 to 15 minutes).