I am on the hunt for the same thing now! Did you ever find a winner?

When I finally saw the color in person, I realized that it's a pretty close match to the nice beige/taupe my good friend has in her 2-story 3200 square foot house. I love that color in her home and she puts it together with mostly neutrals, bronzey-brown chenille sofas, medium dark antiques, vintage prints and warm wood flooring. It would flow through a house like milk.............assuming the homeowner had the guts to do a little deeper color than a light beige on the wall. Well, enough rambling.......I need to go mix paint. Red

It has depended on where I lived. Not on any other factor and that is weird when I think of it. When we lived in Montana, it was Creamette. When we lived in Virginia, it was Barilla. When we lived in California, it was Lunardi Homemade. When we lived in Washington, it was Angelina's When we lived in New Mexico, it was DeCecco. Now, I buy Barilla and DeCecco most of the time, and I love Creamettes too. I have a friend who cannot eat wheat products and at her home, she uses rice and other grains that make the pasta. She gets one that is a mix from a local natural foods store that is delicious! It is buckwheat, and rice.. and soemthing else. The color is ugly, the flavor is delicious!

Here's my famous rolls....they are not very different than any other recipes, but for the fact that I make them often. This recipe is from the lady who lived across the street when I was about 5 who brought us rolls and gave my mother the recipe, who gave it to me when I was about to be married. The dough will keep several days covered in the refrigerator, and only get better as they age. The recipe was originally named as "refrigerator rolls". If you do make the dough ahead, be sure to allow a longer rise time for the rolls. you shape them cold and let rise. Depending on the size of the rolls, anywhere from 1 1'/2 to 3 hours. Mrs Avery's Rolls 2C Scalded Milk, cooled to warm temperature 3T Shortening or Butter, Melted ½ C Sugar 1 t salt 2 eggs, beaten 2 pkgs yeast (or 1T bulk yeast) 1/3 warm water 4-5 cups flour Dissove the yeast in the warm water (about 105 degrees) with a teaspoon of the sugar, wait until it foams. While waiting for the yeast to foam, mix the milk, butter, remaining sugar and salt. After the yeast foams, add the yeast mixture to it, and the two beaten eggs to the mixture. Either by hand or in a stand mixer, blend in flour a cup at a time until the dough is soft and fairly sticky. Turn onto a floured board and knead just until the dough is no longer sticky, but is smooth and satiny. Let rise until doubled, punch down, knead a little, then shape into rolls. Bake at 350 until golden. May brush with egg wash or butter and sprinkle with sesame seeds. Also good rolled in butter and cinnamon sugar. Dough is a good base dough for a variety of sweet breads like cinnamon rolls or brioche.