Breakfast Rolls Spread butter on top of hot Cobblestone Mill Dinner Rolls. Sprinkle with cinnamon and sugar. Or, split hot rolls in half and fill with jam or honey. Serve plain hot rolls with scrambled eggs instead of biscuits or toast.

Cheesy Potato Buns In a bowl, mix together one stick of softened butter, one packet buttermilk ranch dressing mix and one cup shredded Monterey Jack cheese. Set aside. Split open Cobblestone Mill Potato Hamburger Buns, Cobblestone Mill Potato Hot Dog Buns or Cobblestone Mill Potato New England Style Frank Rolls, place on a baking sheet and broil until lightly browned. Remove from oven. Gently spread butter mixture evenly over buns. Return to oven and broil until cheese is melted and bubbly.

Garlic Bread Preheat oven to 350°. Split Cobblestone Mill Baguettes in half and spread each side with margarine or butter or brush with olive oil. Sprinkle with minced garlic or garlic powder and chopped fresh parsley. Wrap in foil and bake for 10 to 15 minutes or until hot.

Heating Instructions To heat up your rolls before serving: Preheat oven to 350°. Remove rolls from bag and place on ungreased baking sheet. Cover rolls with foil. Bake for 6 to 10 minutes. To toast rolls: Preheat oven boiler. Remove rolls from bag, separate tops and bottoms, and place on ungreased baking sheet. Place sheet under broiler. Broil until golden brown, about 3 to 4 minutes. Broiler temperatures vary, so watch the rolls carefully to avoid burning.

Herb Butter Rolls In a small bowl, combine a softened stick of butter with your favorite dried or chopped fresh herbs. Refrigerate for at least one hour. Spread over hot Cobblestone Mill Dinner Rolls.

Italian Potato Bread Croutons Preheat oven to 350°. Lightly brush one side of Cobblestone Mill Potato Bread slices with olive oil. Sprinkle with Italian seasoning herb mix and some salt. Gently pat herbs and salt into bread slices. Turn bread over and repeat process. Cut bread into half-inch cubes with serrated knife. Spread cubes on baking sheet. Bake for 5 to 7 minutes until croutons are crisp. Sprinkle croutons over salad or soup.

Mini Sandwiches Split unheated Cobblestone Mill Dinner Rolls in half and fill with your favorite tuna or chicken salad. Or, spread with mayonnaise and mustard and top with sliced cheese and ham or turkey.

Roast Beef & Potato Bread Sandwich Spread hearty-style mustard on one slice of Cobblestone Mill Potato Bread and mayonnaise on a second slice. Top one bread slice with thinly sliced deli roast beef, thinly sliced red onions, a slice of Swiss or Muenster cheese, and the second bread slice.

Spicy Cheesy Bread Split Cobblestone Mill Baguettes in half and place on cookie sheet. Spread each side with margarine or butter or brush with olive oil. Top with shredded Provolone or Mozzarella cheese. Sprinkle with red pepper flakes. Place under broiler. Broil until the cheese is bubbly and the bread is lightly browned.

Toasted Garlic Rolls Split unheated Cobblestone Mill Dinner Rolls in half and spread with softened butter flavored with garlic powder or minced fresh garlic. Place rolls on baking sheet and broil until lightly browned.

Toasted Parmesan Rolls Split unheated Cobblestone Mill Dinner Rolls in half and place on baking sheet. Brush with olive oil. Sprinkle with grated Parmesan cheese. Broil until lightly browned.