This dinner roll, slightly sweet and so very flaky, was my mother's recipe. It's a simple recipe to prepare, requiring no kneading skills, and the dough is easy to handle. My grandchildren have renamed them "Grandma's Croissants"!
WHAT better time to shape rolls into cloverleafs than for the celebration of St. Patrick's Day?
I found this recipe in a magazine 40 years ago. These rolls are well received at fellowship dinners and are also popular at home. They are the lightest and tastiest rolls I make.
-Beatrice McGrath, Norridgewock, Maine
A crusty topping of Parmesan cheese and onion soup mix adds lots of flavor to these golden brown rolls from Anne Prince of Elkhorn, Wisconsin. "They're great with a bowl of soup or a salad," she says. "I sometimes use frozen rolls to make preparation even easier."
My mom, Velma Perkins, loved to serve these light, golden rolls when I was growing up on our Iowa farm. They're extra nice since they require no kneading. The dough rises in the refrigerator overnight, so there's little last-minute fuss to serve fresh hot rolls with any meal. —Toni Hilscher
As a teenager, I keep active with sports and friends. But baking is my favorite hobby. My five older brothers eat these delicious breakfast rolls right out of the oven! —Julia Holm, Northfield, Minnesota
On special occasions when we were growing up, my mother would make as many as four batches of these delicious cinnamon rolls to satisfy the appetites of her eight ravenous children. Today this recipe is still a hit.
An enticing combination of Parmesan cheese, oregano and garlic makes these buttery rolls impossible to resist. "The aroma that wafts through the house while they are baking is incredible," writes Patricia FitzGerald from Candor, New York.
"I adapted an old family recipe to take advantage of the handy roll mixes that are available these days," explains Dawn Conlan of Woodbridge, Virgina. "These savory crescents are a must at holiday get-togethers and special occasions."