Cheddar Onion Bundt

This is great as a appetizer or as the bread with the main course.

• Ready In: 2 hrs 50 mins
• Yields: 1 loaf

Ingredients

• 24  rhodes  frozen dough rolls, thawed but still cold
• 1⁄2 cup  finely chopped onion
• 2  tablespoons butter or 2  tablespoons margarine
• 1⁄4 cup butter or 1⁄4 cup margarine, melted
• 0.5 (2 ounce) package  dry onion soup mix
• 1 1⁄2 cups  grated sharp cheddar cheese

Directions

1. Sauté onions in 2 tablespoons of butter until onions are clear, but not brown. Add 1/4 cup butter and onion soup mix.
2. Spray bundt pan with non-stick cooking spray.
3. Cut rolls in half and dip in soup mixture. Layer in bundt pan, alternating with cheddar cheese.
4. Continue dipping and layering until all the rolls are in the bundt pan. Cover with sprayed plastic wrap.
5. Let rise until double in size or until rolls reach the top of the pan. Do not over rise.
6. Remove wrap and bake at 350°F for 30-35 minutes or until golden brown. Cover with foil last 15 minutes of baking. Do not under bake. Remove from pan and immediately invert onto serving platter.