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Miss Betty's Super Quick Dinner Rolls

Submitted by: Peach822

These three ingredient rolls are easy and quick! A great last minute addition to any meal.

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Instant Rolls

Submitted by: Glenda

Mayonnaise may seem like an odd bread ingredient. But if you stir it together with self-rising flour, a bit of sugar and milk, and bake it in muffin tins, you 'll have instant rolls.

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'THE BATTER for these rolls may be stored in the refrigerator for up to 4 days, so this is a great way to treat your family to homemade rolls without the extra preparation each time. My mother raised eight children, and we had these delicious 'from-scratch' rolls often.'

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Miracle Rolls

Submitted by: Nell Bass

'I CALL these rolls 'Miracle Rolls' because they always bake up miraculously light and airy. I usually make the dough the night before and refrigerate it. Then the next day, I punch it down, shape the rolls and let them rise. They're best fresh and warm from the oven.'

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Pillow-Soft Dinner Rolls

Submitted by: Norma Harder

The dough for these rolls has a nice texture and is simple to shape. The recipe came from an old church cookbook.

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Fluffy Biscuit Muffins

Submitted by: Virginia Foster

THESE BISCUITS are simple to make and have a wonderful aroma when baking! This particular recipe is one of my husband's favorites - and biscuits were a steady diet in the Southern household where he grew up. The muffin shape makes them a bit different. -Virginia Foster, Paducah, Kentucky

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Cheddar Pan Rolls

Submitted by: Esther Current

Cheddar cheese gives these rich rolls golden color and fabulous flavor. --Esther Current, Kichener, Ontario

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Garden Crescent Rolls

Submitted by: Dawn Conlan

'I adapted an old family recipe to take advantage of the handy roll mixes that are available these days,' explains Dawn Conlan of Woodbridge, Virgina. 'These savory crescents are a must at holiday get-togethers and special occasions.'

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Accordion Rye Rolls

Submitted by: Alyson Armstrong

These rolls will make anyone like rye bread. Even though Mom fixes the dough a day ahead, she bakes them right before serving so they're hot and fresh. Any extra effort in making them is well worth it. -Alyson Armstrong, Parkersburg, West Virginia

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