Prep 20 mins
Cook 40 mins
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.
- 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.
this is a kid pleaser. I barely got becauses DD and her friends wouldnt stay out of it. I considered this dish a "healthy" cinnimon roll. Yum. Made for PAC Fall 2009. Thanks for sharing cat Berner.
I originally researched butter rolls to make for my fiance who loves butter rolls and since his grandmother had passed four years ago, he didn't have no one to make them for him. I tried the recipe with all butter, then made my own recipe and finally tried your recipe today and this is the best yet. My fiance said that they taste just like his grandmother's and even closed his eyes to enjoy the rolls. Thank you for sharing your recipe