GRANDMOTHER'S OLD FASHIONED BUTTER ROLL
If you like butter, you'll love these simple but delicious butter rolls. They're baked in a sweet milk sauce. Just the thing for a cold morning.
Provided by Donna Young
Categories Bread Quick Bread Recipes
Time 1h10m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch baking pan.
- In a large bowl, mix together flour and salt. Cut shortening in thoroughly with a pastry blender until mixture resembles breadcrumbs. Stir in water and press dough together with your hands. Roll out pastry into a large rectangle. Spread the butter evenly over the pastry, then sprinkle on 1/4 cup sugar and nutmeg. Roll up the dough jelly roll style and pinch to seal. Cut into 12 even slices. Place the rolls in the prepared pan.
- In a small saucepan, heat milk, 2/3 cup sugar and vanilla until mixture begins to bubble. Pour milk mixture over rolls.
- Bake in preheated oven until brown, about 30 to 40 minutes.
Nutrition Facts : Calories 409.7 calories, Carbohydrate 33.2 g, Cholesterol 33.8 mg, Fat 29.6 g, Fiber 0.6 g, Protein 3.6 g, SaturatedFat 12.1 g, Sodium 195.8 mg, Sugar 17.3 g
GRANDMA RITA'S SOFT BUTTER ROLLS
Want a roll that stays soft for days? Try these fluffy, soft rolls made with butter and love. This is my Grandma's recipe. The rolls are quick to rise due to the two packages of yeast. A special thanks to Baking Nana for writing the directions that are clear and easy to follow.
Provided by Lela
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 1h55m
Yield 18
Number Of Ingredients 10
Steps:
- Pour milk into a glass 2-cup measuring cup and heat in the microwave until it starts to boil and climb the sides, about 1 minute. Add butter, 1/4 cup sugar, and salt to the scalded milk; set aside to cool until it gets below 110 degrees F (45 degrees C).
- Dissolve yeast and 1 teaspoon sugar in warm water in a large bowl. Let stand until the yeast softens and begins to form a creamy foam, about 10 minutes.
- Pour milk mixture into the yeast mixture; add 2 cups bread flour and egg. Stir the mixture with a wooden spoon until smooth. Add remaining flour, 1/2 cup at a time, mixing thoroughly after each addition, until the dough is smooth and a little tacky.
- Turn dough out onto a sheet of flour-dusted waxed paper and lightly knead to pull dough together; shape into a ball. Place dough in a large, lightly-oiled bowl, and turn to coat. Cover with a towel and let rise in a warm place for about 30 minutes.
- Line a baking sheet with parchment paper. Divide dough into thirds. Break each third into six evenly sized balls and arrange onto prepared baking sheet. Cover balls with a towel to rise further for another 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake in preheated oven until browned, about 15 minutes.
Nutrition Facts : Calories 131.6 calories, Carbohydrate 21.1 g, Cholesterol 16.7 mg, Fat 3.4 g, Fiber 0.8 g, Protein 3.9 g, SaturatedFat 1.9 g, Sodium 156.1 mg, Sugar 3.6 g
OLD-FASHIONED SOUTHERN BUTTER ROLLS
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.
Provided by Cat Berner
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- 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.
OLD TIMEY BUTTER ROLL DESSERT
This is an old recipe that my great grandmother used to make. It is very similar to a cobbler but without any fruit.
Provided by bfalck
Categories Dessert
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Pre heat oven to 350 degrees.
- Place stick of margarine in a 9X13 casserole dish (I prefer metal over glass for this recipe).
- Mix together all of the ingredients for the batter and pour over the melted margarine. DO NOT MIX!
- In a different bowl, mix all the ingredients for the sauce and then pour it over the batter. Again, DO NOT MIX.
- Bake for 35 to 40 minutes. Serve it warm with vanilla ice cream!
Nutrition Facts : Calories 609, Fat 20.7, SaturatedFat 5.7, Cholesterol 16.3, Sodium 344.6, Carbohydrate 98.4, Fiber 0.8, Sugar 75.4, Protein 8.6
BUTTER DESSERT ROLLS
Make and share this Butter Dessert Rolls recipe from Food.com.
Provided by dgeo6748
Categories Breads
Time 25m
Yield 16 serving(s)
Number Of Ingredients 4
Steps:
- Leaving dough in tube form, cut into 8 rolls.
- Arrange rolls in large casserole dish.
- Mix milk, sugar, and butter; pour over rolls.
- Bake at 350 until rolls are golden brown. Serve warm!
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OLD FASHIONED BUTTER ROLLS - SOUTHERN BITE
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5/5 (6)Category DessertCuisine AmericanEstimated Reading Time 5 mins
- Preheat the oven to 350°F and lightly spray a 9x13-inch baking dish with nonstick cooking spray.
- In a large bowl, cut the shortening into the flour using a pastry blender or two forks. The goal is to get the shortening cut into tiny pea-size pieces.
- Add the water and stir until combined. Use your hands to gently knead the dough until it holds together.
- Turn the dough out onto a lightly floured surface and roll the dough into a thin rectangle that is about 10x16-inches. Spread the soft butter to cover the dough then sprinkle with the sugar and nutmeg (or cinnamon). Carefully and tightly roll the dough up jelly roll style and pinch to seal the long edge. Cut the dough into 12 even rolls and place them into the prepared dish.
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