Preheat oven to 350\u00b0F.
Separate rolls from each other.
Divide ham and cheese into 24 equal portions and place in center slit of each roll. Place stuffed rolls in a 13x9 pan.
Combine butter, mustard and Worcestershire and mix well (may take a few minutes for it to come together completely).
Pour mixture over rolls. Sprinkle with poppy seeds, if using.
Bake for 10-15 minutes until browned.
Slice rolls in halves; put ham and cheese on them and replace the top. Bring margarine, mustard and Worcestershire sauce to a boil. Pour over top of rolls; cover with foil and put in a warm oven for about 20 minutes.
Melt butter, mustard, poppy seed and Worcestershire sauce. Split rolls and spread with butter mixture.
Put desired slices of ham and cheese on each roll.
Wrap each roll in foil and bake at 400\u00b0 for 15 to 20 minutes.
Mix
together butter, mustard, poppy seed, mayonnaise and onion. Spread on
half
of open bun.
Add ham and cheese slice. Wrap in foil. Bake at
325\u00b0 for 20 minutes.
May be made ahead, frozen and then baked at 300\u00b0
for
30
minutes.
I
sometimes use
celery seed in a smaller amount rather than poppy seed.
Slice rolls lengthwise through center of entire package. Do not break apart. Layer ham and cheese between layers of rolls. Place top section on top. Mix remaining ingredients and pour over roll. Leave uncovered until margarine sets, then cover. Bake, covered, for 15 minutes at 350\u00b0. Rolls can be refrigerated 24 hours or frozen until ready for baking.
Mix margarine, poppy seed, onion and Worcestershire sauce. Slice rolls.
Spread mixture on inside of roll; saving some mixture for tops.
Place equal portions of ham and cheese in rolls.
Place top on roll and spread remaining mixture over sandwiches.
Cover with foil and bake at 400\u00b0 for 10 to 15 minutes.
Do not break rolls apart -- but, slice lengthwise through center.
Layer ham and cheese between sliced rolls.
Replace top rolls and put rolls back in foil tray.
Mix remaining ingredients and pour over rolls.
Leave uncovered until butter sets, then cover with foil.
Bake covered for 13 minutes at 350\u00b0.
Yields:
48.
Do not break rolls apart but slice lengthwise through center. Layer ham and cheese between layers of bread.
Replace rolls in foil tray.
Mix remaining ingredients and pour over rolls.
Leave uncovered until butter sets; cover with foil.
Bake, covered, 15 minutes at 350\u00b0.
Rolls can be refrigerated 24 hours or frozen until ready for baking.
After baking, cut into pieces.
Makes 24 servings.
Split each package of rolls into 2 layers.
Do not separate into rolls.
Place ham and cheese between layers in foil trays. Combine remaining ingredients; mix well.
Pour over bread.
Let stand, uncovered, until margarine sets.
Bake, covered with foil, at 350\u00b0 for 15 minutes.
May be chilled for 24 hours or frozen before baking.
Slice rolls lengthwise and place bottom half in the foil tray that the rolls came in. Place a layer of ham and cheese on bottom half of rolls. Combine butter, poppy seeds, mustard, onion flakes and worcestershire to make a sauce. Spread a small amount over cheese and ham layer.
Replace top half of roll and spread with remaining sauce. Refrigerate overnight. Bake at 350\u00b0 for 15-20 minutes or until cheese melts.
Mix all ingredients. Cut the rolls in half like for sandwiches. Spread the mixture on the rolls. Cut or tear the ham and cheese into pieces to fit the roll and place a piece of ham and a piece of cheese on each roll. Warm the rolls just until the cheese melts.
Blend first 5 ingredients.
Split rolls and spread margarine mix on both sides.
Put ham and cheese on bottom section of rolls and cover with top section.
Bake at 350\u00b0 for 15 to 20 minutes. Can freeze until heating time.
Mix first 5 ingredients.
Slice ham and cheese into long strips to fit each row of rolls.
Halve rows, a row at a time, and place ham and cheese strips inside rolls.
Pour mixture over rolls and bake 10 to 15 minutes at 350\u00b0 until cheese is thoroughly melted.
Slice rolls in half in order to make top and bottom for sandwiches.
Melt butter in double boiler.
Add dry mustard, minced onion, poppy seed and Worcestershire sauce to make sauce. Put cheese and ham on bottom half of rolls.
Place top on ham and cheese and punch holes in the top.
Pour sauce over rolls and heat for 15 minutes at 350\u00b0.
Mix melted margarine, poppy seed, Worcestershire sauce, mustard and onion flakes together.
Put margarine mixture in refrigerator until semi-hard.
While mixture is in refrigerator, slice rolls lengthwise.
Layer ham and cheese on bottom layer of rolls.
Replace rolls in tray (I buy the rolls in the foil-type tray).
Divide margarine in half (using half for 1 pack of rolls) and spread on top of layered ham and cheese.
Replace tops of rolls.
Cover and bake 15 minutes at 350\u00b0.
Slice rolls lengthwise through center.
Add a layer of ham and cheese and put on bottom layer of rolls with ham and cheese back into the foil pan.
Mix remaining ingredients and pour over the rolls in the pan.
Leave uncovered until the butter sets.
Put top layer of rolls on and cover with foil.
Bake 15 minutes at 350\u00b0. May be made ahead of time and refrigerated for 3 to 5 days before baking!
Cut rolls in half (crossways).
Cook butter, mustard, poppy seed and Worcestershire sauce with onion until tender.
Layer ham and cheese between rolls.
Drizzle onion mixture over top of rolls.
Bake at 350\u00b0 until rolls are 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.
Melt margarine.
Add mustard, poppy seed, onion and Worcestershire sauce.
Cut rolls; spread on both sides with margarine mixture.
Add layer of ham and cheese.
Cover with foil; bake at 400\u00b0 for 10 to 15 minutes.
Makes 72 rolls.
Freezes well.
Mix margarine and mustard together and get warm.
Slice rolls and brush both sides with butter mixture and finely chopped onions. Slice entire top of package of rolls.
Leave bottom layer in pan. Spread with slices of ham and cheese.
Put top layer of rolls on top, leave in foil pan and cover with Saran Wrap.
Freeze.
Bake in microwave 15 to 20 minutes when ready to serve or 350\u00b0 in oven for 5 minutes.