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Thank you very much
- Gang, Rei & Noah
We came late and we left early so we haven't even met you but we wish we could have stayed to enjoy your facilities more - it's kind...
- Peggy and Richard
Thank you so much for such a wonderful BnB experience! We had a lovely, but short-lined experience- wish we could have stayed with you...
- Matha, Sejal and Annyka
We had a lovely time and very much enjoyed the use of the kayaks. Thanks for your hospitality.
- Daniel and Jen Biele
Wonderful place with super hospitality! We really loved it. We are sorry we could not stay longer! 
- Marty & Kathy Quist
Quite a change from our home in Chicago! Hatley Park and Sombrio Beach we would never have found without your help, Dieter. Loved it...
- Bob and Pam Hubbard
Thanks very much for a fantastic stay. What a lovely spot. We enjoyed the canoeing and watching the birds.
- Pat and Dave
Staying in this house felt as welcoming as staying in the house of friends. We have every reason to return one day to the relaxing...
- Katy and Victor Schurer
I spent my first residency in RRU residence and my second at Birds of a Feather. It was a short mountain bike trip from the campus, 10...
- Sheryl Fricke
Thank you for everything
- C & H

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.