Recipe by Cat Berner
This is a very old recipe. I've read that butter rolls may have originally come about as a way for Southern cooks to use up biscuit dough scraps. Whatever the history behind this old-timey treat, it's one of my favorite comfort foods. Try adding finely chopped apple to the filling.
Top Review by Joseph B.
This indeed a very, very old recipe. I remember it from my childhood when a family friend used to make these. She lost the recipe and I can't wait for her to see this. I just happened to Google to find it. I just can't wait to make a batch :-).
- 2 cups all-purpose flour
- 1⁄2 teaspoon salt
- 1 cup shortening
- 1⁄2 cup water
- 1⁄2 cup butter, softened (can use less)
- 1⁄4 cup sugar
- 1⁄2 teaspoon nutmeg
- 2 cups milk
- 2⁄3 cup sugar
- 1 teaspoon vanilla extract
Directions See How It's Made
- Preheat oven to 350. Grease a large baking dish; set aside.
- In a large bowl, combine flour and salt. Cut shortening in until mixture looks like course crumbs. Add water, and stir just until combined. Use your hands to press dough together until it forms a ball.
- Turn out onto a floured surface, and roll dough out into a large rectangle. The dough should be rolled fairly thinly, like you would dough for cinnamon rolls. Spread butter evenly over the top, then sprinkle with 1/4 cup sugar and nutmeg. Roll up tightly, and pinch ends to seal. Cut into 12 equal slices. Place cut side down in baking dish.
- In a saucepan, heat 2/3 cup sugar, milk, and vanilla until bubbles form. Remove from heat, and pour over top of rolls. Bake 30-40 minutes.
- *Note: These rolls can also be made without the milk sauce if you'd like, with a little milk or cream being poured over individual servings instead.