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Hazelnut Sticky Buns

1 pkg Bridgford Frozen Parkerhouse Rolls Dough, thawed
1½ cups finely chopped hazelnuts
½ cup softened butter
½ cup firmly packed brown sugar
½ cup light Karo syrup

Lightly grease two, 12-cavity muffin pans. In each muffin cavity place 1-tablespoon hazelnuts, 1 teaspoon of each of the following: butter, sugar and Karo syrup. Place one roll on top of syrup mixture in each cavity. Let rise until double in size. Bake in a preheated 350° oven for 20 minutes or until rolls are golden brown. Remove from oven and immediately invert rolls upside down onto a platter. Remove muffin tin after they syrup has been allowed to drip out. Serve warm.

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