“Aptly named for their featherlight texture, these tender rolls from my Mama-Louise Smart-were a favorite of family and friends alike,” writes Terri Duhon from Bryan, Texas. “They're just as tasty the next day with a slice of cheese on each section of the cloverleaf.”
Our family has come to expect my husband's grandma to make these rolls for every gathering. With their simple down-home flavor, they're great for sandwiches or just topped with butter.
—Kerry Luce, Woodstock, Vermont
"My husband, Milt, gave me a bread machine for Christmas, and it certainly has been a time-saver," writes Roxann Field of Hutchinson, Minnesota. "With some trial and error, we came up with this recipe. Quite often, we are asked to bring the golden rolls to family gatherings or potlucks—and we get compliments every time."
"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."
It's easy to get on a roll in the morning when these cinnamony treats greet you at the table. Writes Carolyn Wolbers from Loveland, Ohio. "These tender rolls have the same sweet aroma and glistening glaze as bakery rolls...only without the guilt."
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
Martha Sue Stroud of Clarksville, Texas prepares these rolls that are golden and crusty on the outside and sweet and tender on the inside. The easy-to-handle dough rises in the refrigerator overnight for added convenience.
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