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Medium
Under 45 min.
Light Refrigerator Roll Recipe - Dorothy Farmer
I found this recipe in a Relief Society Magazine (back when they still printed them) and have used it many times over the years. Makes a very light, soft roll. I have used the recipe for each of the variations and it provides an easy way to make orange and pecan rolls.
Medium
Under 60 min
Quick and Easy Cinnamon Rolls - Alyson Farmer
We have these every Sunday morning for breakfast. We have recently stopped making the sugar glaze and eating them plain. They are still yummy.
Medium
Over 60 min
Walnut Sticky Buns - Dorothy Farmer
These were Jack's favorite rolls. They are very rich and gooey, but so tasty.
Easy
Over 60 min
Parmesan Rolls - Jennifer Crites
These rolls are fast and easy to make and have been requested to be included in our cookbook.
Medium
Over 60 min
Lori's Cinnamon Rolls - Jill Prince
My mother-in-law's cinnamon rolls. One will do you really good! I dare you to have two!
Medium
Over 60 min
Basic Dough for Cinnamon Rolls - Debbie McFarland
We used to have a tradition of passing these out on Christmas Eve to our best friends. The kids would deliver them hot to our friends' doors.
Medium
Over 60 min
Dinner Rolls - Janette Johnson
Jennifer Crites: We used this roll recipe to make sandwiches for Katie's wedding reception.
Medium
Over 60 min
Carla's Cinnamon Rolls - Marcy Howell
Marcy shared these delicious rolls at the 2013 Family Reunion.
Medium
Over 60 min
Cinnamon Rolls - Dorothy Farmer
Janette Johnson: Mom was such a patient teacher in teaching her children, as well as her grandchildren, to cook. I remember Mom letting us help her with the rolls, spreading the butter or cinnamon over the dough. And of course we had to have the ruler out so we could measure each cut to make them just right. It was always a treat on those Saturdays when Mom would cook beans and cinnamon rolls.
Medium
Over 60 min
Whole Wheat Light Dinner Rolls - Jennifer Crites
These are the rolls used to make the BBQ Pork sliders at Annie Crites' wedding reception. The wheat I use makes a big difference. It is Montana Prairie Gold, a hard white wheat, high in gluten.