1-800-730-4790

Thanks Dieter and Annette. We enjoyed our stay. The room was beautiful, the food was great and the view was fantastic.
- Mike and Inge
Thank you for a great "connection" with the beauties of the universe- the view, the ocean, forest, great food and good conversation....
- Dr. Leib L.
Beautiful room with an amazing view and very peaceful atmosphere. I wish we could stay longer.... Thank you ! 
- Violaine & Kevin
We had a very nice stay. Debbie's breaksfast kept us going most of the day while doing our outdoor activities. It was great.
- Prit & Pam
Excellent accommodation and service. 5 star hotel quality but with friendly and personal service and local knowledge thrown in for...
- Lynn & Malcolm
Thank you for making it possible for us to spend these 5 days staying in this beautiful B&B. The view is awesome, very relaxing...
- Ed & Ruth
This is such a beautiful & peaceful place to start our vacation. The hospitality was second to none. Thank you so much Tiffany for...
- Lindy & Keith
A lovely spot and a gracious welcome gave us a relaxed but informed place to begin exploring the island. Very delightful!
- Barbara and David
So many wonderful memories made here. Dieter and staff welcomed a "Group of Nine" and we felt like at home right from the start. If...
- Wendy
Really enjoyed the beautiful, peaceful surroundings of your B&B. The food, the excursion, the info and stories were great. A...
- Kris

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.