These versatile rolls are great served warm alongside any dinner. I always make a big batch since my family enjoys the rolls after they're cool, too, stuffed with filling like egg salad or ham salad.
-Mary Bickel, Terre Haute, Indiana
I got this recipe from a church cookbook years ago and I've used it ever since. I've added a few touches of my own to it. This bread is the favorite of our grandchildren, and we always take some when we go to visit them.
Mom is especially well-known for the delectable things she bakes, like these moist, golden rolls. When that basket comes around the table, we all automatically take two—one is just never enough.
—Sandra Melnychenko, Grandview, Manitoba
I was making cranberry bread one day and wanted to try something a little different. I found a jar of apricot jam in the refrigerator and decided to spoon the jam into the center of the bread. It looked lumpy, so I took a knife and cut the jam into the bread. The end result was delicious.
This fast version of this holiday classic is made extra speedy by the use of hot roll mix. It eliminates waiting for the dough to rise and the final resting time.—Taste of Home Test Kitchen, Greendale, Wisconsin