Sticky Buns

Brenda



24 frozen Rhodes rolls

1 c. brown sugar

1 c. chopped nuts

1 pkg. butterscotch pudding (not instant)

1 stick butter



Cut frozen rolls in ½ and place in a buttered Bunt pan, side by side, for a snug fit. Sprinkle nuts, sugar and pudding over rolls. Melt butter and pour over the top. Let rise several hours or overnight. Bake at 350 ° for 45 minutes. Cover with foil the last 20 minutes of baking.

Lion House Dinner Rolls

2 T. Dry Yeast (2 packets)

2 c. warm water (110-115 °)

1/3 c. sugar

1/3 c. shortening (butter is the best)

2 ½ t. salt

2/3 c. nonfat dry milk

5 to 6 c. flour

1 egg



In large bowl of mixer, combine yeast and water. Let stand 5 min. Add sugar, shortening, salt, dry milk, 2 c. flour and egg. Beat until smooth. Add 2 c. more flour, one at a time until it is well mixed in. Turn dough onto a lightly floured board and knead until it is smooth and satiny. Gather dough into a ball. Scrape bowl clean and grease it with shortening. Return dough and grease surface. Let rise until triple. Cut and mold (like croissants). Brush tops with melted butter. Bake at 400 ° 15-20 minutes.

Rolls

Laurie



3 t. yeast

1 cup of warm water

¼ cup of sugar

3 ¼ cup of flour

1 t. salt

1 egg

2 tbs butter & margarine



Mix together let rise for one hour. Shape into rolls and let rise one hour again. Bake @ 375 for 11 minutes.