Prep 30 mins
Cook 32 mins
This is from a newspaper recipe-sharing column from 1986. This is quoted from the column, "No recipe in recent years has brought more response than the one we ran recently for Butter Rolls. They, apparently, are among the happy memories of a long-ago childhood for all those whose mothers and grandmothers made the old-fashioned dessert." I waited a long time to make this because I didn't want to end up eating it all by myself--haha! The best way to describe it is pie crust rolled up and a glaze that ends up a lot like sweetened condensed milk. One piece is very filling. I changed the recipe a bit by using only a reasonable amount of butter (2 sticks seemed excessive judging from the size of the rolled out dough). I also held back on the sugar in the milk mixture.
- 2 cups flour
- 1⁄2 teaspoon salt
- 1⁄2 cup shortening
- 1⁄4 cup water
- 1 cup butter
- 2 cups sugar
- 2 teaspoons vanilla
- 2 cups milk
- Combine flour and salt; cut in shortening until mealy.
- Add water.
- Mix well.
- Roll dough out on floured board to 1/4-inch thickness.
- Spread with butter and 1 cup of the sugar.
- Roll dough up like a jelly roll.
- Cut into 1-1/2-inch thickness as for cinnamon rolls.
- Put into greased pan.
- Bake at 350 degrees F about 20-25 min.
- When done, combine 2 cups milk with remaining 1 cup of sugar and vanilla.
- Bring to a boil.
- Pour over rolls.
- Return to oven and bake about 7 minutes longer.