Rolls

I grew up in a family with an older brother and a twin sister. We loved when our mother made one particular roll, which we requested on every special occasion. We continue to request them, though we have long since moved away and only come home for visits. We like them so much we named them "Dear Little Rolls."
—Elizabeth Force Carson

My mom (the "Jill" of this recipe) used to make lots of finger foods when I was younger. These were always a big hit. Easy to make, easy to love, these snacks are equally at home at a fancy dinner party as they are during the Super Bowl. You can experiment with this recipe to alter the taste: Use vegetable or flavored cream cheese, or any other kind of easily spreadable cheese (I like that Alouette herb cheese a lot).

Active time: 45 min Start to finish: 3 hr.

Cumin flavors a variety of foods, including breads, in southwestern cooking. Make the dough for these rolls one or two days ahead, and let it rise in the refrigerator.

These pretty rolls are baked side by side in cake pans. To serve, turn the rolls out of the pans, and let your guests pull them apart.

One bread that Swedish settlers brought to the heartland was limpa; these twists are a nice twist on that classic.

Don't be put off by what might look like a complicated technique. It takes more time to describe how to make Parma braids than it does to actually assemble them. Slightly salty and very buttery, these savory croissants are hard to resist. Active time: 2 hr Start to finish: 18 hr

These delicious "puddings" are a cross between a popover and a puffy pancake.

The rolls should be served warm, so reheat them in batches as platters need replenishing.

These really do taste like pretzels, but they're shaped like regular dinner rolls. Quick-rising yeast makes them a cinch to prepare, and boiling them before baking is the secret to their superb texture.