Instead of buying frozen rolls for Easter dinner, why not make some from scratch? These light, buttery rolls are easy to make, and look beautiful in a serving basket. After you make the quick yeast dough and let it rise, roll individual triangles into crescent shapes. They puff up gorgeously in the oven, with a light brown crust. Serve these fluffy rolls with plenty of creamy butter.

Bust out the bread machine to put together a soft and savory roll dough. Bake until golden brown and brush with honey or maple syrup for a scrumptious side.

When I go to a Chinese restaurant, egg rolls are my go-to appetizer, so I created a homemade version! It is an authentic blend of pork, crunchy coleslaw mix, and Chinese-inspired herbs & spices. Stuff the mixture in egg roll wrappers and fry them until golden & crispy. Serve with my savory ginger dipping sauce!

A crescent roll dough, based on the traditional gourmet recipe, makes these much quicker than yeast-based mini cinnamon rolls. This recipe makes a big batch of mini cinnamon rolls, perfect for parties.