A crusty topping of Parmesan cheese and onion soup mix adds lots of flavor to these golden brown rolls from Anne Prince of Elkhorn, Wisconsin. "They're great with a bowl of soup or a salad," she says. "I sometimes use frozen rolls to make preparation even easier."
Meet the Cook: Whether at Thanksgiving, Christmas or New Year's, this is a good party bread. You can't beat it as a gift either...everyone I make it for really enjoys it
My husband and I have a daughter, 3, and twins (a boy and girl) who are 2.
-Mary Lindow, Florence, Wisconsin
This yummy bread has a light texture and includes richly flavored ingredients like molasses, brown sugar and oats. One moist slice from these lovely loaves absolutely calls for another.
-Maria Costello, Monroe, North Carolina
"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."
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