"My husband, Milt, gave me a bread machine for Christmas, and it certainly has been a time-saver," writes Roxann Field of Hutchinson, Minnesota. "With some trial and error, we came up with this recipe. Quite often, we are asked to bring the golden rolls to family gatherings or potlucks—and we get compliments every time."
These buns regularly get packed as part of my husband's lunch! I've copied this recipe for many people—one of the nice things about it is that it also makes very good breadsticks to take to covered-dish suppers or take to picnics.
I like to cook...and taste, too! In addition, I enjoy sewing and all kinds of crafts, and I've been fortunate to win several blue ribbons at Country Fair.
"I think frozen bread dough should be called magic dough because there is so much you can do with it," says Liz Lazenby of Victoria, British Columbia. "These flavorful knots are delicious with soup...or use them for sandwiched or burgers."
Over 50 years, these excellent rolls have never failed me- no matter how I decide to shape them. Once you've tried them, they'll become a mainstay for you, too. There will be no question about what to do with leftover mashed potatoes.
I like to keep a baked batch of these extra-large sweet rolls in the freezer to surprise my family on weekends. To reheat, thaw in the refrigerator overnight, wrap in foil and bake at 350° for 20 to 30 minutes or until heated through.