Thursday, January 20, 2011

Old Timey Butter Rolls

Wheeewwww girl! This stuff is cool! If you’ve never been fortunate enough to have someone make you some old timey butter rolls, you need to set down those coupons you’re clipping, put away the vacuum, because that ain’t happenin’ today! March yourself right into that kitchen and start baking. Just have one, and give the rest away. It’s safer, trust me.

These butter rolls are like a biscuit combined with a cinnamon roll combined with a vanilla custard-y sauce. Go with it. I borrowed this recipe from Christy Jordan at SouthernPlate.com, I swear you’ll fall in love in minutes, she’s the best! Anyhow, when you’re baking, you might want to stick a foil covered pan under your baking rolls, mine cooked over a little in the oven and smoked up the whole kitchen while I was in the shower ~sigh.

Eat one piece and exercise moderately for 30 minutes. Yes, dishes count. Tell me what you think!!

~Peace, Love, and Old Timey Rolls Ya’ll!

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Old Timey Butter Rolls

Yield: 8 rolls

Ingredients:

2 cups self-rising flour (if you forgot to pick up a bag, add 1 1/2 tsp baking powder and 1/2 tsp. salt to each CUP of self-rising flour you need)
1/2 cup shortening
1/2 cup milk
1 stick butter, room temp
1/4 cup brown sugar
1 1/2 tsp cinnamon

milk sauce:
2 cups milk
2/3 c sugar
1 tsp vanilla

Directions:

Grease an 8x8 baking dish, turn that oven to 350. Put your flour in a bowl and cut in your shortening with a fork, nothing magical, just make sure it's consistent sized pea balls. Stir your milk in gently, don't overmix, or your mama will call and tell you you've got tough biscuits. Form it into a ball gently and place onto floured surface. Roll into a rough rectangle, it's going to be looking pretty rustic. Spread your room temperature butter evenly over the dough, sprinkle with sugar and cinnamon ( I like using brown sugar, I think it gives it more oomph). Roll into a log and slice into 1 inch pieces. Place into a greased 8x8 baking dish.

Next, combine ingredients for milk sauce into a medium pot, over medium heat. Stir until lightly bubbly. Pour the sauce (the house smells goooood now) over the sliced rolls, I know you're thinking I'm crazy by now with these rolls covered in a milk bath..... trust me. Bake at 350 30-35 minutes until golden and bubbly. Serve warm and spoon with extra milk sauce.

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