Spray Bundt pan with Pam.
Place 1/2 cup chopped pecans on bottom of pan.
Separate the Rhodes dinner rolls and place on top of pecans.
Mix 1/2 cup brown sugar and butterscotch pudding; spread on top of rolls.
Melt 1/2 stick butter; drizzle on top. Mix 1/4 cup sugar and 1 teaspoon cinnamon.
Sprinkle pecans on top.
Set out all day or all night for rolls to rise.
Bake 30 minutes at 350\u00b0.
Turn upside down on large plate.
Butter Bundt pan and sprinkle with chopped pecans.
Throw in 24 Rhodes frozen dinner rolls.
Sprinkle with cinnamon and butterscotch pudding (not instant).
Pour melted butter and sprinkle on the brown sugar.
Cover with towel and set overnight. Brush top with butter.
Bake at 350\u00b0 for 20 minutes.
Cover with foil and cook ten more minutes.
Grease Bundt pan.
Place 1/2 cup chopped nuts in bottom of pan.
Place 18 to 20 frozen Rhodes dinner rolls loosely around pan.
Pour small package of regular butterscotch pudding mix over rolls.
Melt 6 tablespoons butter and stir in 1/2 cup brown sugar and 1 teaspoon cinnamon.
Pour over rolls.
Cover and leave at room temperature overnight.
Bake at 350\u00b0 for 30 minutes.
Let set for 5 minutes; invert on plate.
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.
Let dinner rolls thaw out.
Cut each roll in half.
Smash roll out and wrap the pepperoni chunk and Mozzarella cheese inside it. Roll each pepperoni roll into melted margarine.
Place on cookie sheet and bake in oven at 350\u00b0 for 7 to 10 minutes.
Make sure you turn them over halfway into baking time.
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.
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.
Cut rolls in half forming 48 pieces (dinner rolls).
or cut rolls in fourths (Texas rolls).
Mix other ingredients in a bowl except powdered sugar.
Dip rolls in mixture and place evenly in bundt pan sprayed with non-stick cooking spray.
Pour remaining mixture over rolls.
Cover with plastic wrap and let rolls rise to top of pan (about 4 hours).
Remove wrap and bake at 350 for 35 minutes.
Invert onto serving platter.
Drizzle with syrup and sprinkle with powdered sugar.
Slice and serve with additional syrup as desired.
tick cooking spray, press two dinner rolls into tear drop shapes. Cut
ach Texas roll or 2 dinner rolls combined into a 6 inch
tick cooking spray. Combine dinner rolls or Texas rolls into a ball and
Texas roll or 2 dinner rolls combined into a 5-inch
Layer first four ingredients in bottom of Bundt pan.
Melt oleo.
Mix sugar and cinnamon in separate bowl.
Dip Rhodes dinner rolls into oleo and then in sugar mixture.
Layer in Bundt pan. Cover and let rise for 12 hours.
Bake at 350\u00b0 for 30 minutes. Let cool 15 to 20 minutes and remove from pan.
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.
The night before, arrange frozen dinner rolls around a greased Bundt pan.
Sprinkle dry pudding mix, then sprinkle with brown sugar.
Pour melted butter over pudding mix and brown sugar. Sprinkle with nuts.
Cover with a towel and let thaw and rise at room temperature overnight.
In Bundt pan, put pecan halves.
Arrange dinner rolls on top of pecans.
Put dry pudding on the rolls.
Put brown sugar next. Sprinkle cinnamon on top.
Melt butter and pour next.
Put wax paper over top of Bundt pan.
Next morning, but in 350\u00b0 oven for 20 minutes until brown.
Place frozen rolls in greased 13 x 9-inch pan.
Sprinkle dry pudding, brown sugar, margarine and pecans on top of rolls.
Put pan in a cold oven (gas or electric) and leave overnight to allow rolls to rise.
In the morning, do not preheat; set oven at 350\u00b0 and bake 20 minutes.
Turn rolls out onto a cookie sheet lined with foil.