250-391-8889
1-800-730-4790

I would heartily recommend this B&B! Dieter is a great host, knowledgeable and warm. I loved the canoe rides in the late afternoon...
- Marty and Sherry Heaney
We had a wonderful time! So relaxing and a beautiful place to call 'home' on our honeymoon ~ a perfect blend of warm hospitality and...
- Ray and Ula
You have a very picturesque location - "It's Beautiful" We thoroughly enjoyed our stay and the great hospitality.
- Selma Jo & George
We came here to have our wedding. We wanted to elope to a romantic, quiet spot perfect for the 2 of us. Here was the perfect spot......
- DEB + RAY
Well we only got to enjoy a couple of days here but it was most refreshing. Enjoying a wonderful breakfast on the deck on a beautiful...
- Mimi
We had a short, but wonderful stay here. The warm and friendly welcome, the unique site, the intimate breakfast, the visit to Royal...
- Barbara, Annette, Uli, Teresa
Thank you soooo much for your hospitality! You have an awesome place, second to none! I love birds, so this is the perfect place...
- Dennis, Joanne & Rebekah
We enjoyed our two night stay at your beautiful, peaceful lagoon. The atmosphere is so very restful, relaxing. The kayak ride was...
- Philip
Last minute reservation but so glad we picked this place! Although the weather was kind of cold and rainy, we kept warm with the cozy...
- Andrew & Olivia
Dear Ashley and Dieter, I really enjoy being here because I really like the breakfast and the Samsung TV and I like that this is...
- Blake, Mark and Sarah

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.