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.
In a large saucepan, combine the first 8 ingredients. Cook over medium heat until hot and bubbly.
Place in an 8 x 12-inch ungreased baking dish. Place the refrigerated dinner rolls over hot chicken mixture. Combine the cheese and melted margarine. Spread cheese mixture on rolls. Bake at 350\u00b0 for 20 to 25 minutes or until crust is golden brown.
Preheat oven to 375.
Spray tube or Bundt pan with oil.
Combine grated cheese, melted butter, garlic and seasoning.
Separate dinner rolls and cut each into 4 pieces.
Roll each piece in cheese mixture.
Place in pan.
Bake 27-30 minutes until golden brown.
Cool 5 minutes.
Invert onto cooling rack and cool slightly.
Serve warm.
Mix soup, cheese, milk and salt. Pour half into square baking dish. Separate rolls and place cut up chicken in rolls. Roll up, tucking in edges. Place in mixture and pour other half of sauce over rolls. Bake at 350\u00b0 for 30 minutes or until slightly brown.
Cook rolls according to package directions. Two minutes before they're done baking, remove from oven; spray tops with butter, then sprinkle with seasoning. Return to oven to finish baking. Serve warm.
In 8-inch round pan, melt in oven the first 3 ingredients. Sprinkle with nuts.
Combine the sugar and cinnamon.
Dip both sides of dough in the sugar-cinnamon mixture.
Put rolls in pan. Bake 18 to 22 minutes at 375\u00b0.
Cool 1 minute.
Turn onto wax paper.
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.
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.