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Dilly Spoon Rolls

Submitted by: Ellen Thompson

These cute dill-flavored rolls baked in muffin cups are a great accompaniment to almost any main course. 'They're a family favorite,' Ellen Thompson relates from Springfield, Ohio. 'I like to prepare big batches of these rolls and freeze extras so that they're always on hand.'

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Spoon Muffins

Submitted by: Treva Latta

This standard muffin recipe has to be one of my all-time favorites. I like to make them as is or with blueberries added to the batter. No matter how they're prepared, everyone agrees that the best way to eat them is hot from the oven slathered with sweet creamy butter!

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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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Whole Wheat Refrigerator Rolls

Submitted by: Sharon Mensing

This roll recipe is easy and versatile. I like to mix up the dough beforehand and let it rise in the refrigerator. The rolls brown nicely and are wonderful served warm.

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Golden Dinner Rolls

Submitted by: Colleen DeMuth

'THE RECIPE came from my grandmother on my father's side. This is an unbelievably easy way to make rolls. It takes some time to make them, naturally, but they're certainly worth it! This recipe makes delicious bread, too.'

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Maple-Nut Cinnamon Rolls

Submitted by: Barbara Simonds

Adding oats to the dough makes these sweet rolls a little more hearty. The gooey topping is finger-licking good! --Barbara Simonds, Wellsboro, Pennsylvania

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Crusty Rolls

Submitted by: Charles Steersk

THANKS to Clancy Strock's article mentioning Milwaukee bakeries in a past Reminisce, I was reminded that I, too, missed those hard-to-find, airy, crispy rolls! Years ago, I begged family members living in Chicago to try to find the recipe. My sister-in-law sent me a handwritten recipe, and now I can make these rolls for myself. -Charles Steers, Anaheim, California

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No-Knead Knot Rolls

Submitted by: Toni Hilscher

My mom, Velma Perkins, loved to serve these light, golden rolls when I was growing up on our Iowa farm. They're extra nice since they require no kneading. The dough rises in the refrigerator overnight, so there's little last-minute fuss to serve fresh hot rolls with any meal. --Toni Hilscher Omaha, Nebraska

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Honey-Oat Pan Rolls

Submitted by: Arlene Butler

Since these tender rolls require only one rising, they are relatively quick to make. Whole wheat flour and oats make them nutritious, too. &3151;Arlene Butler, Ogden, Utah