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.
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.
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.
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, 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.
Thaw frozen dinner rolls at room temperature until soft
Melt butter and add brown sugar.
Pour into bottom of Bundt pan.
Pour in nuts.
Melt butter; add sugar and cinnamon.
Dip frozen dinner rolls into mixture and arrange in Bundt pan.
Pour remaining sugar mixture over rolls.
Let rise.
Bake at 350\u00b0 for 35 to 40 minutes.
Grease a 9 x 13-inch pan.
Put pecans in bottom; place frozen dinner rolls over nuts.
Sprinkle dry pudding over rolls.
Boil sugar and oleo and pour over rolls.
Cover with plastic wrap and let set on counter overnight.
Bake at 350\u00b0 for 20 to 25 minutes. Let set in pan 10 minutes before turning out.
Grease Bundt pan well.
Place 1 package frozen dinner rolls in Bundt pan.
Mix ingredients together and pour over rolls.
Let rise.
Bake 30 minutes at 350\u00b0.
In a well-greased 9 x 13-inch cake pan, distribute chopped nuts evenly over the bottom of pan.
Place on top of that layer a single layer of Riches frozen dinner rolls.
Next, sprinkle 1/2 package of the dry pudding.
Melt stick of butter.
Add brown sugar, Karo and cinnamon.
Pour this over the top of the rolls, then sprinkle on the raisins.
Cover with a damp towel; let sit overnight.
Bake for 35 minutes in a 350\u00b0 oven.
Turn upside down to cool.
Serves 10.
Lay frozen dinner rolls around the bottom of a generously greased bundt pan.
Sprinkle dry pudding mix and pecans on top of rolls.
Combine butter and sugar and pour over pecans.
Let rise until dough reaches top of pan (can let rise overnight for breakfast).
Bake 40 minutes at 350\u00b0.
Turn onto a serving dish immediately.
Spray 13 x 9-inch pan good with Pam.
Cover bottom of pan with chopped pecans.
Place 1 package frozen dinner rolls, cut in half, 5 or 6 across (leave room to rise).
Sprinkle pudding over rolls. Mix butter and brown sugar; pour over top.
Leave overnight to rise.
Bake 400\u00b0 20 to 25 minutes.
Turn out upside down on serving plate (cookie sheet) immediately.
Butter a large Bundt pan; lay frozen dinner rolls and then layer with other ingredients.
Place a towel over top; let stand overnight.
Bake in a 350\u00b0 oven until brown.
Mix together the 1/4 cup sugar and 1 tsp. cinnamon.
Place frozen dinner rolls in Bundt pan. Sprinkle brown sugar and pudding over them.
Pour on melted butter, nuts and cinnamon mixture. Cover with foil and towel.
Let set on counter overnight (8 hours).
Bake at 350\u00b0 for 30 to 45 minutes.
Invert on serving plate.
Grease a Bundt pan or angel food cake pan.
Put frozen dinner rolls in bottom of pan.
Sprinkle pudding and brown sugar over the top.
Pour butter over all and sprinkle with nuts.
Let rise overnight.
Bake at 325\u00b0 for 30 to 35 minutes.
Cool 4 to 5 minutes and dump out on serving dish.
d place evenly the frozen rolls in pan. Sprinkle
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.
Heavily grease a bundt pan with pam.
Add 8 frozen dinner rolls then place 8 more on top.
Rolls will expand in pan while thawing and rising.
Melt the brown sugar and margarine together.
Grease a 9 x 13-inch loaf pan with margarine.
Spread nuts.
Place frozen rolls in pan and pour mixture of melted butter and brown sugar on top. Sprinkle with dry pudding mix.
Set in cold oven overnight, covered with foil.
Bake next a.m. at 375\u00b0 for 20 minutes.
Take foil off the last 5 minutes.
Turn out on large platter or cookie sheet (upside down so caramel is on top).
Enjoy!
Mix pudding, brown sugar and nuts together.
Put dinner rolls in well buttered Bundt pan.
Pour melted margarine over rolls; sprinkle pudding mixture over rolls.
Cover with Saran Wrap and let sit out overnight.
Bake at 350\u00b0 for 30 minutes.