Meet the Cook: Whenever we have rolls and coffee after church, these come along with me.
Here on the high plains, we've been raising cattle, wheat and daughters for 30 years. Our two oldest are grown, and our youngest just began college.
-Betty Ann Wolery, Joplin, Montana
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
These light, golden rolls have a heavenly homemade flavor and aroma. Mom never hesitates to whip up a batch of these from-scratch rolls, since they're a delightful way to round out a meal.
-Debra Falkiner, St. Charles, Missouri
This is an old world recipe derived from my grandmother, who didn't use traditional measuring cups. We figured out this recipe, which must date back to 1900 or earlier. Other fillings that work well are cranberry, peanut butter or lemon. —Gary Wanosky, North Ridgeville, Ohio
Barbara Nowakowski of North Tonawanda, New York dresses up a tube of crescent roll dough to create the golden bites.
"This is one of our favorites," she writes. "They're a nice addition to any buffet. We like them so much that I usually triple the recipe."
This handy recipe lets me start the preparation the night before. The day of the party, I shape the rolls before guests arrive, let them rise and pop them into the oven for fresh-baked rolls in minutes.
—Lynn McAllister, Mt. Ulla, North Carolina