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Sunday Dinner Rolls

Reviewed: Dec. 26, 2007
I made these for a family dinner on Boxing Day and the ladies all loved them. The men just ate them. The rolls were incredibly light and fluffy. I substituted the water with milk and the veg oil with butter. I followed the instructions except that I made the dough into buns and cooked them for about 14 minutes, although they could have stayed in the oven a few minutes longer. Also, I did not refridgerate the dough. After I made the dough I covered it with buttered cling wrap and let it rise, formed it into rolls, put the wrap back on and let them rise for about two hours. This recipe is definitely a keeper.
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Clone of a Cinnabon

Reviewed: Mar. 10, 2008
Very good, but I made a few minor alterations. First, I add raisins to the filling. Second, I pour melted butter into the bottom of the baking pan before adding the rolls. Just a good skim of melted butter and then you turn out the rolls right when they come out of the oven. Rich and gooey!!
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Haystacks I

Reviewed: Jan. 24, 2009
My mother made these for us when we were little kids (and I'm 59). I made them for years for my kids and siblings. Everyone always loves them and they are the most requested cookie I've ever made. My recipe does not include nuts.
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Honey Nut Granola

Reviewed: Apr. 16, 2009
Great granola! I made it to the recipe at first but have since changed it: no nuts, added pumpkin seeds, flax seed, buchwheat groats, maple syrup, raisins and dried cranberries. I use olive oil instead of canola. It doesn't change the taste at all. My brother loves it and eats it dry, as a snack. I prefer to mix mine with yogurt for breakfast. I'll never buy commercial granola again!
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