250-391-8889
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I stayed at Birds of a Feather for three weeks in October 2011 while on a residency period at RRU.  It's both beautiful and...
- Brenda Koekkoek
After 8 years this place is still beautiful. Loved the canoes, birds, deck and just the beauty of this place. Wish we could stay...
- Linda & Doug
'Thank you for the nice stay. We enjoyed our short trip to Vancouver Island and now know a fine place to stay for our next trip to...
- Andrea & Sven
What a beautiful spot! Looking forward to coming back (and spending even more time in the hot tub!)
- LIZ & MATT
What a great room! Spectacular view - night and day. No words to describe how calm and romantic it is! Coming from the tropics, a bit...
- Linda
Tranquil, peaceful, restful, calming. The flowers are beautiful, the scenery spectacular. We have thoroughly enjoyed our stay with you...
- David & Joanne
Wir waren hier im Herbst 2004. Es hat uns so gut gefallen dass wir gerne wiederkommen und gerne länger bleiben würden.
- Christa & Ulrich
Thanks so much for your kind hospitality! Great breakfasts, wonderful location, beautiful country. Hail Canada! Vancouver Island is...
- John & Joanne
This has been all we dreamed of it being. Thank you so much for your hospitality, directions and restaurant advice. Your home is...
- Steve & Jensie
Wir waren hier im Herbst 2004. Es hat uns so gut gefallen dass wir gerne wiederkommen und gerne länger bleiben würden.
- Christa & Ulrich

Meriwether House Refrigerator Roll Dough

BOOK DIRECT - Best Price

Set aside one cup of flour. In large bowl mix 5 1/2 to 6 cups flour, 2 tsp. salt, 1/2 cup sugar and 2 pkg. rapid rise yeast. Heat 2 cups water and 1/4 cup shortening to 125 to 130 degrees F. Stir hot liquids into dry mixture. Add one egg. Mix in enough reserved flour for desired consistency. Let rest 10 minutes and knead. Place in greased bowl and cover. Refrigerate at least 2 hours. Use as needed. Bake 12 to 15 minutes at 375 degrees.

For one dozen cinnamon rolls, roll out 1/2 of dough, cover with melted butter and brown sugar, and sprinkle with cinnamon. Roll dough up and cut into 12 pieces. Place in greased 9 x 13 pan and let rise until double, about one hour. When rolls are done prepare powdered sugar glaze and pour over top.