"My husband game me a bread machine for Christmas the year we were married, and I use it about once a week," notes Janet Vink from Geneseo, Illinois. "We like slices of this bread with a spaghetti dinner and often use the leftovers for French toast."
"I bake these soft and golden sandwich buns a few times a week because my whole family loves them," reports Lesa Young of Turpin, Oklahoma. "I made 300 for a wedding reception and received compliments for weeks afterward."
For a fun sweet treat that's certain to satisfy, try this recipe. Drizzled with icing, each finger-licking piece has a yummy surprise filling of apples and pecans. It's well worth the bit of extra effort. —Carolyn Gregory, Hendersonville, Tennessee
Beautiful color and light-as-a-feather texture make these rolls our family's favorite for holiday meals. I won the Reserve Champion award at a 4-H yeast bread competition with this recipe.
-LeAnne Hofferichter, Floresville, Texas
Almost any occasion's right for these handy rolls—I keep them in the freezer for Sunday meals and for company (they have never failed to taste fresh), and I've served them for everything from baptisms to family dinners.
My husband and I have three children, ranging in age from 8 to 4.
I've made so many of these delicious rolls that I think I could make them blindfolded! I always take about 200 of them to the senior citizens' dinner at our church. After shaping the rolls, you can freeze them, then just thaw and bake when you need them.
This moist savory bread pairs nicely with a variety of main dishes. It's great with soup...and makes a wonderful grilled ham and cheese sandwich. I came up with the recipe a few years ago when I wanted to use up the fresh rosemary in my garden.
-Cori Oakley, Traverse City, Michigan
"This savory loaf mildly flavored with chives is delicious when served warm with a meal, soup, salad or stew," relates Deborah Plank of West Salem, Ohio. "It also tastes wonderful toasted the next day for breakfast."