This recipe is so easy to make, yet offers homemade taste and fills your home with the wonderful aroma of baked bread. The mild onion flavor of the tender rolls complements many entrees.—Mary Maxeiner, Lakewood, Colorado
Traditionally, I bake these for Christmas. A cross between sweet breads and cookies, they're also something that I have been asked to make for weddings. I'm a widow with two grown sons and five grandchildren.
-Ruth Gilhousen, Knoxdale, Pennsylvania
THESE UNIQUE ROLLS are tender, light and delicious, with a bit of chili tang. The zip and texture inspire requests for the recipe every time I serve them.
For a fun change of pace, I'll sometimes use blue cornmeal when I make these.
-Marion Lowery, Medford, Oregon
My family agrees that our Thanksgiving feast would not be complete without these light-as-air crescent rolls. They're a nice accompaniment to any menu. Baking them always puts me in the holiday spirit. —Rebecca Bailey, Fairbury, Nebraska
Joy McMillan of The Woodlands, Texas puts a special spin on these golden crescents by filling them with Swiss cheese, green onions and Dijon mustard. They're a snap to prepare because she uses refrigerated dough.