In this task, you will be presented with the directions of a recipe separated by "," and have to fill in the "___" which is a step that is missing from the recipe.

Crush Oreo cookies and sprinkle 1/2 in bottom of rectangular dish.,Set aside.,Mix pudding according to package.,Set aside. Beat together cream cheese, confectioners sugar and margarine. Then add to pudding mixture.,Stir in Dream Whip.,Spread mixture over the Oreos in the dish.,______,Serve cold.
Then sprinkle remaining Oreos on top of mixture.

Rinse pork tenderloin with cold water, pat dry, and place in a baking dish.,Whisk chili powder, garlic powder, and paprika together in a bowl. Rub mixture all over pork tenderloin until completely covered. Cover baking dish with aluminum foil and refrigerate for 24 hours.,______,Brush a thin coat of sweet and sour sauce all over tenderloin and let rest for 10 minutes.,Whisk honey and mustard together in a bowl. Brush a heavy coat of honey mustard onto the tenderloin. Pour water into the baking dish to reach a depth of 1/2-inch. Cover the baking dish with aluminum foil.,Cook until pork is slightly pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Preheat oven to 300 degrees F (150 degrees C).

In a small saucepan heat milk with sugar, butter, and salt over low heat until mixture is lukewarm, or registers between 110F.,and 115F.,on a candy thermometer, and transfer to a bowl.,Sprinkle yeast over milk mixture and let stand until foamy, about 5 minutes.,Whisk in egg and stir in 2 1/2 cups flour, stirring until mixture forms a dough.,On a floured surface knead dough, kneading in enough of remaining 1/2 cup flour to form a soft dough, 8 to 10 minutes.,Form dough into a ball and transfer to a well-buttered bowl.,Turn dough to coat with butter.,Cover bowl with plastic wrap and let dough rise in a warm place until doubled in bulk, about 1 hour.,Butter 32 miniature (1/8-cup) muffin tins.,______,Working with about one third of dough at a time, cut off pieces about the size of large marbles.,Form pieces into balls and put 3 balls into each tin.,Let rolls rise, covered loosely, in a warm place until almost doubled in bulk, 30 to 40 minutes.,While rolls are rising, preheat oven to 400F.,Brush rolls lightly with egg wash and sprinkle with seeds.,Bake rolls in middle of oven until golden, about 10 minutes.,Rolls may be made 2 weeks ahead and frozen, double-wrapped in resealable plastic bags, with excess air pressed out.,Reheat rolls, wrapped in foil, in middle of a preheated 350F.,oven 15 to 20 minutes, or until heated through.
Turn dough out on a floured surface.