Yeast Rolls for Bread Machine

Yeast Rolls for Bread Machine

Homemade Yeast Rolls for Bread Machine

This homemade recipe of Yeast Rolls for Bread Machine makes creating them so much easier. We’ve found all the shortcuts. The process goes from bread machine to rolled out and pieced, and then into the oven. It is the ultimate dinner addition.  Also see how to partially bake them for freezing for future meals, just like in your grocer’s freezer section. Keep on reading below.

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Easy Yeast Rolls for Bread Machine

Jeff Baygents
These yeast rolls are the ultimate dinner addition.  See how to partially bake them for freezing for future meals, just like in your grocer’s freezer section.
5 from 1 vote
Prep 15 mins
Cook 15 mins
Bread Machine Time & Rolls (dough) Rest Time 2 hrs 30 mins
Total Time 3 hrs
Servings 24 rolls
Calories 137kcal



Bread Machine Ingredients (added in this order)

  • 1 cup milk warmed (30 seconds in microwave)
  • ½ cup butter 1 stick, softened
  • ¼ cup sugar
  • 2 large eggs beaten
  • tsp salt
  • 4 cups bread flour
  • 2 tsp active, dry yeast or instant yeast or bread machine yeast

For Baking Purposes

  • 1 tbsp butter melted for brushing on tops


  • Add ingredients in order to bread machine, concluding with yeast being added in a flour "crater".
  • Run the bread machine using the "dough" setting. On Zojirushi brand, consider the course number to be #11 for "dough".
  • After dough is done, lay it out on a large floured surface such as a countertop.
  • Divide it into 4 equal parts and shape them roughly into 4 loaves.
  • Cut each "loaf" into 6 parts (or 4 parts for larger rolls at a count of 16).
  • Roll up each part into a ball and place them seam side down, about 1½" apart on an ungreased (13×9) baking sheet. It will take 2 sheets.
  • Cover the rolls with something like a cloth and let them rest to rise in a warm area for 45 minutes, until almost double in size.
  • Preheat oven to 350°F and bake for 13-15 minutes in middle shelf. See notes for par-baking.
  • Optionally, brush tops with melted butter and serve.


If you want to set any aside for the freezer, you can opt to par-bake (partially bake) them for only 8 minutes, let them cool down for about 15 minutes, and put them in a food storage freezer bag.  Consider to mark the bags:  “Bake at 350ºF, middle shelf, for about 10 minutes”.
If you’ve increased the amount of this recipe quantity, ensure you remember to adjust the instructions accordingly, e.g., if you doubled it, you’ll need to make 8 ft-long “loaves” (instead of 4) but still cut each one into 6 pieces, to end up with 48 rolls.


Calories: 137kcal | Carbohydrates: 18g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 195mg | Potassium: 51mg | Fiber: 1g | Sugar: 3g | Vitamin A: 172IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg


Best Dinner Rolls

These really are the best dinner rolls. What makes them that way? Well, for starters, they’re homemade. And, the procedure to create them is simplified and more efficient with the use of a bread machine. The flavor is incredible. I’ve seen too many eyes light up when they’re uncovered from the bread basket on the dinner table.

Easy Yeast Rolls

These really are easy yeast rolls as we’ve reviewed all the steps several times and have it narrowed down to the minimum. If you enable to show the instructional pictures in this recipe for easy yeast rolls, you’ll see how simple they are to make.

Dinner Rolls From Scratch

In the old days, making dinner rolls from scratch was an incredible chore. Yes, in the days before the Internet, I had to make a number of dinners rolls from scratch and the only bread machine we had in the restaurant was this big, bulky mixing machine with a gigantic dough hook. And it wasn’t anything on auto-pilot by any means. And, just like all dough type recipes, you had to go through many procedures of kneading the dough, letting it rest, punching it down, a little more kneading, and letting it rise again while covered. So, fortunately, all those steps are automated for us in a bread machine. But, we do have the few manual steps after the dough is made, make the bread rolls. That’s what we’ll cover next.

Recipe for Yeast Rolls

This homemade recipe for yeast rolls is easy enough to follow. You basically have 2 phases. You have the first phase of putting the ingredients for the yeast rolls in the bread machine. And the second phase is how to make bread rolls into the individual servings and baking them. We’ll cover both of those phases next.

Yeast Rolls in Bread Machine

So, with the first phase, yeast rolls in bread machine, we start by pulling the ingredients together. And, those ingredients are designed to go in the bread maker in order. Basically, the wet ingredients go in first. The dry ingredients go in next. And the yeast goes in last.

Adding yeast in a crater

And the yeast goes in last.

Bread Machine WET Yeast Roll Ingredients

  • milk
  • butter
  • sugar
  • eggs

Bread Machine DRY Yeast Roll Ingredients

As you can see, the ingredients are all simple, regular items you normally have at home for baking things from scratch. The only 2 specialized items are the bread flour and the yeast. And, if you’re baking at home, you’ll ensure you have those items routinely.

How to Make Bread Rolls

So, the 2nd phase is about how to make bread rolls individually. It’s here you’ll handle the dough, divide it up, let them rest, and bake to finish.

Place dough on a floured surface
Place dough on a floured surface
Divide and shape dough into 4 long pieces
Divide and shape dough into 4 long pieces
cut each into 6 pieces
Cut each into 6 pieces
Roll each piece into a ball onto baking sheet
Roll each piece into a ball onto baking sheet

  1. After dough is done, you put it on the floured countertop.
  2. With it being a simple dough pile, You cut it into 4 somewhat even dough chunks. Then, in order to begin to be a type of roll, you shape it into 4 loaves, and cut each one into 6 pieces.
  3. Roll up each dough piece into a ball and put them all onto a couple of baking sheets.
  4. Cover the rolls for them to rise after 45 minutes and you bake them.

So, the details are covered in the actual recipe. And there are also some notes on how to par-bake (partially bake) some of the rolls for storing in the freezer. That saves you having to make this recipe a lot of times when you might only want a handful in the future.

What Goes With Dinner Rolls?

You can serve butter and sometimes honey to be available for dinner rolls. However, what main dish goes with dinner rolls? Yeast Rolls don’t necessarily go with all dinners, although they can go with a tremendous amount of main courses. For example, I wouldn’t serve them with Fajitas, Subs, or Hamburgers. So, just for a change, here are a few dinner ideas that do serve well for having dinner yeast rolls.

How many calories in dinner rolls?

They vary but this particular recipe has them at approximately 137 calories.

How to shape dinner rolls

The bulk dough is divided up initially into 4 large chunks. Then, each chunk is hand managed to roll and shape it into a small bread loaf appearance. That cylindrical shape is the cut into 6 even pieces. You’ll pick up each dough piece and roll it between both hands to form a shape similar to a ball. You can optionally pinch any parts of the dough ball to better form that shape. Then, you’ll place it on the baking sheet seam side down.

How many dinner rolls per person?

Typically, it is 1 or 2 dinner rolls per person. However, it’s best to plan to have extras ready as the flavor and texture is strongly desired for repeated helpings. Another option is to announce how many are available for each person, such as is proper for advising children.

What to brush dinner rolls with before baking

This recipe calls for brushing them with melted butter. There are other recipes that might call for brushing with water or milk but we don’t follow that mantra. We brush them with butter before baking and then sometimes again after they’re out of the oven for a few minutes.

At times, following this method, many will find they don’t need to add any more butter to the rolls. In practice, the individual tends to consume less butter in this fashion because they’re not later adding a full, thick butter slice during the meal.

How to store dinner rolls

The most common methods available for storing dinner rolls is in a plastic food storage bag at room temperature, in the fridge, or in the freezer. Knowing that if they’re store at room temperature, as these are homemade, there is a higher tendency to have mold in about 2-3 days. So, with that said, it’s often a good idea to store them in the fridge if you feel they might be consumed relatively soon but not within the next couple of days. If not planning to be eaten any time soon (longer than a week or two), the freezer is the next best option.

How to freeze dinner rolls

You can store dinner yeast rolls in a food storage bag that seals tight and then put them in the freezer for later reheating.

Storing Yeast Rolls in Food Storage Bags

You can store Yeast Dinner Rolls in a Food Storage Bag that seals tight.

If you’re going to leave them frozen for quite some time then it’s a good idea to ensure they’re either in a food storage bag that’s marked as a freezer bag or you can put the rolls in a thinner plastic food bag (or wrapped in plastic wrap) and then put into a regular food storage plastic bag.

If I’ve partially baked these and stored them in the freezer, how do I use them later?

Preheat your oven to 350°F, place on ungreased baking sheet, optionally brush melted butter on tops, and bake uncovered for about 10 minutes.

How to Reheat Dinner Rolls

If you have fully baked rolls left over, you can reheat them in one of 3 ways. You can use the microwave, the oven, or a frying pan or skillet. Both are more than just popping them into the equipment. Here’s how to maintain good quality of reheating this dinner yeast rolls.

Reheat Dinner Rolls in the Microwave

Most people aren’t sure of a good way to reheat bread in a microwave and still have a good bread quality without getting it dried out. A proper way is to wrap the yeast rolls in paper towels and heat them for about

  • 5-15 seconds (1-3 rolls)
  • 10-25 seconds (4-8 rolls)
  • 20-30 seconds (9-15 rolls)

If they were frozen, you’ll want to typically leave them out on the counter (still wrapped in a food storage bag or wrapped in plastic wrap) for about an hour before it’s time to reheat them. Also, if they’re a bit dry or somewhat stale (not moldy), you can also revive them by getting your fingers wet with running tap water. Then, with the rolls laid on top of the paper towels, flick water drops onto the tops of them and the paper towels. Then, you wrap up the rolls in the paper towels and pop them into the microwave. With experience, over repeated future times, you’ll get a feel for how much water droplets to dispense to be effective without making them soggy.

Reheat Dinner Rolls in the Oven

With a preheated oven of 350°F, you can wrap the rolls in foil and bake for about 5 minutes. Another way is that you can skip the foil if you sprinkle some water drops all around the rolls (a fair amount), and bake them for the same amount of time of 5 minutes.

Reheat Dinner Rolls in a Skillet or Frying Pan

The final method of how to reheat dinner rolls is using a skillet or frying pan that has a lid. You first heat up the empty frying pan on medium heat (for about 5 minutes). Then, you place the rolls in the hot pan. You have a small amount of water nearby, about a tablespoon. You then turn off the burner, toss the water into the pan, and place the lid on it immediately. Move the pan off the burner but leave it closed for about 4 or 5 minutes. The steaming effect will gradually heat up the yeast rolls but only if you don’t remove the lid.

Will regular yeast work in a bread machine?

If you use regular yeast instead of instant, you’ll need to activate it first in very warm water for about 10 minutes. Also, you’ll need to increase the regular yeast amount by an extra 25%.

All ingredients added to bread machine for yeast rolls
All ingredients added to bread machine for yeast rolls

Does it really matter what kind of yeast I use in a bread machine? Can I use instant yeast that doesn’t say it’s for bread machines?

You can use any instant yeast, rapid rise yeast, or if it says it’s for bread machines.

What makes dinner rolls light and fluffy?

If you want to ensure your dinner yeast rolls are light and fluffy, here are some cause of why rolls fail. The yeast could be too old. The dough might have been sitting out too long after having risen (before going into the oven). There are other possible causes but those are the most common.

Why didn’t my rolls rise double in size?

They might have. The doubling refers to volume doubling, not the length or height. If it appears they’re about 1/3 bigger overall, that’s good. However, usually the number one hindrance to increasing in size is if the yeast is no longer reasonably fresh since opened. Sometimes, humidity in the air can have an impact, as well as the area where they were set to rise should be a little warm, like near the oven.

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All ingredients added to bread machine
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Par-baked from homemade yeast rolls recipe


Did you enjoy this homemade yeast rolls recipe? Leave a comment and share your experience.

Visit again a click <Bakery> for more bread recipes. Here’s an educational article about yeast.

Spinach Dip Easy Recipe – Make it Cold or Hot

Spinach Dip Easy Recipe – Make it Cold or Hot

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Spinach Dip Easy Recipe

This spinach dip is an expansion of the classic version, hot or cold. This one is rich in taste; it's flavors meld even better after a day in the fridge.
No ratings yet
Prep 20 mins
Total Time 20 mins
Servings 8
Calories 176kcal


1 electric hand mixer


  • 8 oz. cream cheese softened
  • 9 oz frozen chopped spinach thawed and drained; I wrap in paper towels and wring/press all of the moisture out.
  • 1 packet onion soup mix
  • 1 cup sour cream


  • In medium bowl, combine all the ingredients together using electric mixer, until well combined.
  • Serve cold immediately. Or, serve hot after heating in oven at 350° for 20 minutes.


Serve with bagel chips, crackers or veggies.


Calories: 176kcal | Carbohydrates: 7g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 46mg | Sodium: 539mg | Potassium: 226mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4300IU | Vitamin C: 2mg | Calcium: 108mg | Iron: 1mg


Resources of Spinach Dip Easy Recipe

This particular spinach dip easy recipe is designed to be served immediately, hot or cold. It’s rich in flavors and they meld together in more after a night in the fridge. It’s great for game day, cookouts, or even as a special midnight snack. While a basic spinach dip recipe might consist of just thawed out frozen spinach, mayo, and some chives, this one is heaped in flavors that you can’t beat. If you don’t see the frozen chopped spinach in the grocer around game day, you could alternatively just chop up fresh spinach leaves – no problem.

Storage of Spinach Dip Easy Recipe

Fortunately, this onion soup mix spinach dip easy recipe can be stored for up to 3 days in the fridge. It’s recommended to reheat no more than once. Serving cold is always a positive, reliable option.

Visit <All Recipes> and click on <Appetizer-Snack> for more ideas like this one. Here’s a popular Wings and Veggies Dip recipe. And, if you don’t have a packet of the onion soup mix, here’s a recipe for it.

To read about planting your own spinach, click here.

Southern Recipe for Fried Chicken Strips

Southern Recipe for Fried Chicken Strips

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Southern Fried Chicken Strips

Jeff Baygents
This is the final, ultimate selection of herbs, spices, and methods for fried chicken anything.
No ratings yet
Prep 20 mins
Cook 20 mins
Total Time 40 mins
Servings 4
Calories 582kcal


  • 2 lbs Chicken breasts boneless, skinless, cut into 1-inch strips




  • Make the flour mixture and the milk batter in 2 separate bowls.
  • Cut chicken into strips about 1-inch in thickness.
  • Pour a very thin layer of oil into a fry pan and set the burner to medium heat.
  • Dip chicken strips into milk batter, then into flour mixture, and into fry pan.
  • Cook strips about 5-8 minutes each side, until cooked. Drain on paper towels and serve.


There are additional ways to cook the chicken strips.  At the bottom of this posted page, there are other methods that involve pan frying, baking, and air frying of chicken strips.


Calories: 582kcal | Carbohydrates: 60g | Protein: 59g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 158mg | Sodium: 3038mg | Potassium: 1163mg | Fiber: 3g | Sugar: 9g | Vitamin A: 576IU | Vitamin C: 5mg | Calcium: 362mg | Iron: 4mg


Resources for this Recipe for Fried Chicken Strips

To read about the origin of the chicken, click here.

Here’s a good recipe for a side dish of creamy egg potato salad or asparagus and tomatoes that can go well as something different for fried chicken tenders. Also, here’s a honey mustard recipe that’s perfect with dipping for chicken strips. And here’s another finger food recipe that can be put on regular buns or dinner rolls: Sloppy Joe recipe

This southern recipe for fried chicken strips involves 3 facets:

  • The herbs and spices
  • The processes of coating the chicken
  • The cooking of the meat

There are many herbs and spices to attain this rich flavor. It’s a good idea to set aside a spice jar for easy usage for certain recipes like this one for speedy reproduction.

The processes of coating the chicken are very specific and are intended to be sequential. You can choose to marinate the chicken in the buttermilk mixture for a minimum of 1 hour to overnight. Regarding the flour mixture, you can opt to put the flour in a plastic food bag, add the chicken, and shake to coat them.

6 Ways of Cooking the Chicken Strips

  • Pan Frying raw coated chicken: Follow this recipe, i.e., no waiting and the meat is raw during coating, and immediately fried in a pan. However, using this same method, you can opt to marinate the raw chicken in the buttermilk mixture as referenced.
  • Pan Frying precooked coated chicken: You can actually boil the raw chicken strips in water for about 15 minutes, or until done. Then, follow the recipe’s process, except you don’t have to fry the coated meat for very long. The flavor is still good using this method and it’s handy for future usage of any pre-cooked chicken you might have or create. But, this recipe that uses the raw chicken strips does taste a little bit better.
  • Baking raw coated chicken: Spray on oil onto the coated chicken pieces. Follow this by baking in a preheated oven at 425o F for approximately 25 minutes, turning once (and repeat spray on oil) half way through cooking time.
  • Baking precooked coated chicken: Spray on oil onto the coated precooked chicken pieces. Follow this by baking in a preheated oven at 425o F for approximately 15 minutes, turning once (and repeat spray on oil) half way through cooking time.
  • Air Fry raw coated chicken: Spray on oil onto the coated chicken pieces. Follow this by air frying preheated at 390o F for approximately 35 minutes, turning once (and repeat spray on oil) half way through cooking time.
  • Air Fry precooked coated chicken: Spray on oil onto the coated precooked chicken pieces. Follow this by air frying preheated at 390o F for approximately 20 minutes, turning once (and repeat spray on oil) half way through cooking time.

Oil Sprayers/Misters

Oil Sprayers aka Oil Misters help you reduce the amount of oil used on foods. They’re excellent for minimizing oils consumption and, therefore, help us eat healthier. While they aren’t quite yet there 100% function-wise, there are some that are good enough to consider for usage. We went through about 3 different ones at the top and finally settled on one for about a year now. Still not perfect but works good enough to use. Some will require a pumping up action before you press the “spray” button or trigger. So, click here to look over the popular oil sprayers as shown on Amazon.

Cutting chicken breast into 1-inch sections view 1 - 250x200
Cutting chicken breast into 1-inch sections
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Fried Chicken Strips Production Line in Kitchen
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Final stage: Chicken Strips in fry pan
Country Recipe of How to Fry Fish in Cornmeal

Country Recipe of How to Fry Fish in Cornmeal

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Easy Country Fried Fish

Jeff Baygents
This fried fish recipe is the best method of southern country cooking. It uses easy, common ingredients with a well-organized method to cook up quickly. Can be tilapia, flounder, catfish, trout, whiting, or other preferred filet.
No ratings yet
Prep 10 mins
Cook 15 mins
Total Time 25 mins
Servings 2
Calories 389kcal


  • 1 lb fish filet 6-8 ozs per filet such as tilapia, whiting, flounder, etc.
  • 1 large egg beaten
  • 1 cup buttermilk 1 tsp lemon juice with each cup regular milk
  • ¼ cup all-purpose flour
  • 1 tbsp Old Bay seasoning or ¼ tsp each basil & parsley flakes, ½ tsp paprika
  • ¼ tsp salt
  • tsp Ground Black Pepper


  • Put the beaten egg and milk into 2 separate bowls to later drench the fish.
    Egg and Buttermilk individual bowls view 1 - 250x150
  • Add flour, cornmeal, and seasonings to 1 bowl and mix it well. Put onto a saucer/plate.
    Fried Fish seasonings view 1 - 200x200
  • Prepare an organized production line of fish, egg bowl, milk bowl, flour w/seasonings plate, and fry pan on cooktop.
    Organized fish fry process view 2 - 100x230
  • Pour a very thin layer of oil into a frying pan and heat to medium.
    Adding oil to frying pan view 1 - 175x225
  • When oil is hot, drench each fish filet into the egg, followed by the milk, and then coat in the seasoned flour mixture. Place into the frying pan.
    Frying fish in pan view 1 - 200x200
  • Reduce heat to medium-low and cook for about 5-7 minutes on each side until fish is done.
    Frying fish in pan view 3 - 200x175
  • Place each cooked fish filet onto a paper towel to drain.
    Fried fish drain on paper towel view 1 - 200x175
  • Serve fish filet with other sides. Can have a bit of lemon juice and tartar sauce available as condiments.


Calories: 389kcal | Carbohydrates: 19g | Protein: 46g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 238mg | Sodium: 551mg | Potassium: 1041mg | Fiber: 1g | Sugar: 6g | Vitamin A: 500IU | Vitamin C: 2mg | Calcium: 207mg | Iron: 3mg


Organized fish fry process view 1 - 500x130
Organized fish fry process
Frying fish in pan view 1 - 200x200
Frying fish in pan startup
How to Fry Fish in Cornmeal
Frying fish in pan finishing

Resources of How to Fry Fish in Cornmeal

Accompany this fish by making one of our homemade tartar sauce recipes.

Many sides are possible with this fish dinner such as saffron rice, macaroni and cheese, green beans, and others.

Visit here to learn more about tilapia.

Ham and Scalloped Potatoes 1 Dish Casserole

Ham and Scalloped Potatoes 1 Dish Casserole

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One Dish Ham and Scalloped Potatoes

This ham and scalloped potatoes casserole is a simple set of steps that results in extraordinary flavor. It's a solid family favorite.
No ratings yet
Prep 25 mins
Cook 50 mins
Resting Time 10 mins
Total Time 1 hr 25 mins
Servings 4 servings
Calories 674kcal


SAUCE Ingredients

  • 2 tbsp butter
  • 2 tbsp flour
  • cups milk (or half & half for rich taste)

CASSEROLE Ingredients

  • ½ tbsp butter
  • 1 large onion sliced thin
  • 3 large russet potatoes peeled and sliced thin
  • ½ lb ham cubed or pieces
  • cups cheddar cheese, shredded


  • Preheat oven to 375°F. Spray with oil, a 2 qt. casserole dish.

Making the SAUCE

  • In a small saucepan, using the SAUCE ingredients, melt the butter and stir in flour. Cook about 1 minute; whisk in milk. When it thickens into a sauce, remove from heat and set aside.

Making the CASSEROLE

  • Using the CASSEROLE ingredients, in a small skillet, cook sliced onions in butter until onions are translucent and browned.
  • Add Layer 1: Using just ⅓ of the sauce, spread it out across the casserole dish bottom. Layer on ½ of the onions, ½ of potatoes, ½ of ham pieces. Some overlapping is okay.
  • Add Layer 2: Repeat using ⅓ sauce, rest of onions, potatoes, and ham.
  • Add Cheese + Sauce Topper: Use final ⅓ of the sauce. and top with the cheddar cheese.
  • Bake in preheated oven 375°F middle shelf, uncovered, 50 minutes, or until potatoes are cooked through. Let rest 10 minutes, then enjoy!


Calories: 674kcal | Carbohydrates: 61g | Protein: 32g | Fat: 34g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 1053mg | Potassium: 1539mg | Fiber: 4g | Sugar: 8g | Vitamin A: 795IU | Vitamin C: 19mg | Calcium: 460mg | Iron: 3mg


Resources of Best Ham and Scalloped Potatoes Casserole

This recipe shows you easily how to make ham and scalloped potatoes extremely simply. The flavor is a family favorite. Be prepared to serve seconds and not have any leftovers; it’s that good and is easily the best ham and scalloped potatoes you’ve ever served and enjoyed yourself. Check out below for some direct links to cornbread recipes (also easy) and they go extremely well with this dish.

This goes well with some cornbread recipes, as seen here. Visit our ALL Recipes page for ongoing latest new recipes.

See below for some best selling casserole carriers via Amazon, or here for a larger selection.

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Whisking Cooking Ingredients
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Slicing Peeled Potatoes
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Cooking Sliced Onions in skillet

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Ham and Scalloped Potatoes in Oven
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Ham and Scalloped Potatoes Recipe