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.
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
“I always get compliments on these rich, flaky rolls drizzled with chocolate…and requests for the recipe,” Carol Formholtz of Deltona, Florida says. Great for brunch, dessert or a mid-day coffee treat!
My mother says that my grandmother made the best butterhorns. I never tasted hers, but my Mom's were delicious and grandma, of course, taught her. Through the years, my Mom filled butter horns with everything, from fruit, to seafood, to meats and all sorts of nuts and raisins. I always got a kick out of trying to guess what was in them. This recipe is ideal for brunch or lunch. —Paula Marchesi, Lenhartsville, 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