You’ll appreciate the fact that this recipe makes a big batch of yummy yeast rolls. I bake as directed, then put half in the freezer. When thawed and reheated, they taste just as good as the day they were made!—Candice Scholl, West Sunbury, Pennsylvania
This frosted yeast bread is the highlight of our annual Mardi Gras party. If you want to hide a token inside, do so by cutting a small slit in the bottom of the baked cake…and remember to warn your guests! —Lisa Mouton, Orlando, Florida
Great with salad or soup, these Italian-style breadsticks have a mild fennel taste. Field editor Joan Hallford of North Richland Hills, Texas also likes to serve them with spaghetti or lasagna. “I freeze leftovers for later use,” she notes.