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.
BUTTER ROLLS
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.
Provided by ScooterPie
Categories Breads
Time 1h2m
Yield 6-8 rolls depending on how thickly they are cut, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 887.9, Fat 51.1, SaturatedFat 25.6, Cholesterol 92.7, Sodium 452.7, Carbohydrate 102.4, Fiber 1.1, Sugar 66.9, Protein 7.3
OVERNIGHT BUTTER ROLLS
These rolls are perfect for holiday meals. Half of the preparation is the day before. These are probably the easiest, lightest, tastiest, dinner rolls I have ever made. Don't even require that messy kneading!
Provided by chickpea
Categories Yeast Breads
Time 40m
Yield 32 rolls
Number Of Ingredients 7
Steps:
- Sprinkle yeast into 1/4 cup very warm water.
- Stir and set aside.
- In a large bowl beat eggs and blend in dissolved yeast.
- Add 2 1/2 cups flour alternating with 1 cup very warm water.
- Mix in sugar and 1/2 cup melted butter and salt.
- Mix until smooth.
- Beat in remaining flour to make a soft dough.
- Cover with a tea towel and let rise in a warm draft free place until doubled in bulk (1-2 hrs).
- Punch dough down and cover with plastic wrap and refrigerate overnight.
- When ready to bake rolls, punch down refrigerated dough and divide into 2 pieces of dough.
- Roll each half into pieced 8 inches by 15 inches.
- Spread lavishly with softened butter.
- Starting with the long edge, roll jelly roll fashion.
- Cut with a very sharp knife of piece or thread into 1 inch slices.
- Place slices into muffin tin with cut side up.
- Let rise to double (40 to 60 minutes).
- Bake 8- 10 minutes in a 400 degree oven to golden brown.
- Brush with melted butter and cool on a rack.
Nutrition Facts : Calories 129.5, Fat 5, SaturatedFat 2.9, Cholesterol 31.3, Sodium 183.2, Carbohydrate 18.2, Fiber 0.6, Sugar 3.2, Protein 2.8
SCHOOL LUNCHROOM CAFETERIA ROLLS
These rolls are JUST like the ones the cafeteria ladies make in the school lunch rooms! My 8-year-old daughter loves the cafeteria rolls and said my recipe was even better! You can't mess these up! They are super easy and everyone will want the recipe. We eat the leftovers for breakfast or put cheese and turkey in warmed rolls for a quick lunch!
Provided by MOMMY2THREEANGELS
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 1h57m
Yield 22
Number Of Ingredients 10
Steps:
- In a large bowl, mix together the warm water and 1 tablespoon sugar. Sprinkle the yeast over the top, and let it stand for about 10 minutes, until the yeast is foamy.
- Mix the milk, eggs and salt into the yeast. Measure the flour into a separate bowl, add 2/3 cup sugar, and crumble the shortening into it using your fingers until it is barely noticeable. Gradually stir the flour into the wet ingredients. Mix using a wooden spoon until the dough pulls away from the sides of the bowl and starts to form a ball around the spoon. Cover with a hot wet towel that has been wrung out, and set in a warm place to rise until double in bulk. This should take about 45 minutes.
- When the dough has risen, pour the melted butter over it, and knead for about 2 minutes. Let the dough rest for a few minutes, then roll out on a lightly floured surface to 1 inch thick. Use a knife to cut into 2 inch squares. Roll squares into balls, and place into greased round pans, spacing about 1 inch apart. Let rise again until doubled in size. You could also refrigerate the dough, and let it rise overnight for baking the next day.
- Preheat the oven to 400 degrees F (200 degrees C). Bake the rolls for about 12 minutes, until golden brown.
Nutrition Facts : Calories 282.3 calories, Carbohydrate 50.5 g, Cholesterol 22.7 mg, Fat 5.5 g, Fiber 1.7 g, Protein 6.9 g, SaturatedFat 2.2 g, Sodium 342.1 mg, Sugar 6.9 g
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