Recipe: Collection - Butter Roll Recipes (16)

BUTTER ROLL

2 cups flour
3 tsp. baking powder
1/2 tsp. salt
1 tbsp. shortening
Hot water (as needed)
1 cup butter
1 1/2 cups sugar
1 1/2 tsp. vanilla
Milk (enough to cover rolls)

Mix flour, baking powder, salt and shortening. Add enough hot water from the faucet to make mixture like biscuit dough. Roll dough out like pie dough. Put butter and sugar on crust. Roll up and pinch ends. Lay rolls in deep pan. Add vanilla to milk and pour over rolls. Bake in hot oven (400 degrees F) until brown.

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AUNT LOIS' OLD-FASHIONED BUTTER ROLL (using canned biscuits)

1 can biscuits* (any kind but Big Country or Hungry Jack will make larger rolls)
1 1/2 sticks (3/4 cup) butter or margarine, softened
Sugar and nutmeg
FOR THE TOPPING:
2 cups milk
3/4 cup sugar
1 1/2 tsp. vanilla

Roll out biscuits as thin as possible on floured board. Spread each one with butter or margarine and sprinkle with sugar and a little nutmeg (butter may be chipped onto biscuits). Roll up like jelly roll. Place rolls into a buttered casserole dish. For the topping, mix the milk, 3/4 cup sugar, and vanilla; pour over rolls. Bake at 350 degrees F until brown. Serve warm.

*The rolls may be made from any biscuit dough recipe.

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SARAH'S BUTTER ROLL

"My mom called this a poor man's dessert. It is delicious as well as very inexpensive."

FOR THE DOUBLE CRUST PASTRY:*
2 cups flour
1/4 tsp. baking powder
1/3 cup cold water
3/4 cup shortening
FOR THE BUTTER ROLL:
Sugar
Butter
Cinnamon
Nutmeg
Water

Combine flour and baking powder. Cut in shortening. Add 1/3 cup cold water, mix. Roll out on floured surface. Make your favorite pie crust recipe or the one provided above. Take out enough dough to form a circle 5 or 6 inches in diameter and 1/8 inch thick. Place glob of butter, sugar, cinnamon and nutmeg on dough circle. Enclose mixture with pie dough to form a ball shape and place in baking dish with enclosed side down. Repeat until all dough has been used or dish is full. Sprinkle top with sugar and spices. Cover with water. Bake at 350 degrees F until top is brown. Serve hot.

*Or use your favorite pie pastry recipe.

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GRANNY MINDA'S OLD FASHION BUTTER ROLL
Broken Bow, Oklahoma Welch Mt. Bluegrass

Use your basic biscuit mix, roll out about like cinnamon roll dough.

Mix together filling:
1/2 lb. (1 cup) butter, softened
2 cups sugar
2 tsp. flavoring of your choice (vanilla, strawberry, or coconut are very very good
Milk (as needed)

Divide dough into 3 equal portions spread on filling, roll up like jelly rolls, place in well greased pan side by side. Cover rolls with sweet milk. Bake at 350 degrees F for 40 to 45 minutes.

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BUTTER ROLL

FOR THE FILLING:
3 cups milk
1 tbsp. vanilla
3 eggs
1 1/2 cups sugar

Make up your favorite biscuit dough. Roll out small pieces of dough and put a piece of butter and a spoon of sugar. Then roll that up in dough and place in a pudding pan and do that until you have your pan full of dough and sugar and butter. Then make up your filling: combine the filling ingredients and stir until well mixed then pour over your pan of buttered and sugared rolls. Bake at 350 degrees F until done.

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NINNIE'S BUTTER ROLL

1 ball biscuit dough
1/2 stick (1/4 cup) butter or margarine, divided use
1 cup sugar, divided use
1 cup coconut or 1/3 cup unsweetened cocoa powder ( (optional)
3/4 cup hot milk
1 tsp. vanilla
optional)

Take a small ball of biscuit dough, roll out on a well floured board to about 8 x 12 inches, take a good size chunk of the butter, use about 1/2, scattering pea size chunks all over the dough. Take 2 handfuls of the sugar scatter over that. You may sprinkle cocoa or coconut on top. Roll dough from the 12 inch side, pinch together, shape roll into deep baking dish. Scatter 2 more handfuls of the sugar over top of roll and dot the remaining butter over that. Heat milk; add vanilla and pour over top. Bake in preheated 400 degree F oven until brown, 35-40 minutes.

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BUTTER ROLL (using Crisco)

2 cups self rising flour
1/2 cup water
2/3 cup Crisco shortening
1 stick (1/2 cup) butter, softened

Mix with fork: Crisco and flour until it resembles coarse meal, then gradually add water. Mix until dough holds together, and shape into ball. Roll out on floured surface and cut out saucer size circles. Pat with butter and roll dough and crimp on ends and set aside.

FOR THE SAUCE:
4 cups milk
1 tsp. vanilla
2 cup sugar
1 tbsp. ground cinnamon
1 tsp. ground nutmeg
1 stick (1/2 cup) butter

Mix sauce ingredients in pan and boil for 1 minute. Pour into oblong cake pan. Drop rolled dough into sauce mixture. Bake in oven at 400 degrees F until sauce is thickened and golden brown.

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BUTTER ROLL (using Bisquick)

2 cups Bisquick baking mix
1/2 cup cold water
Sugar
Butter
Syrup (recipe follows)

Mix Bisquick mix and 1/2 cup cold water to make a biscuit dough. Pat or roll into an 8 or 9 inch oblong shape, 1/2 inch thick. Sprinkle sugar over all; pat in with your hand. Dot all over with butter. Roll up jelly roll fashion and put in a buttered oblong casserole dish. Pour syrup over top. Bake in preheated 350 degree F oven about 1 hour or until lightly browned.

FOR THE SYRUP:
Bring to a boil, stirring until sugar is dissolved:
1 cup sugar
1 cup water
Your favorite flavoring (optional)

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Old Fashioned Butter Roll

Make your favorite biscuit dough recipe and refrigerate, covered overnight (should be about 4 cups of dough). Next morning or after refrigeration, roll out dough. Spread 1/2 pound softened butter over dough, then sprinkle 1 1/2 cups sugar over butter. Sprinkle cinnamon to taste, over sugar. Start at edge of dough and roll into a big roll. Cut into 1 inch pieces and place cut side down in a greased 3 inch glass baking dish. Pour 1 cup of milk over the rolls. Bake at 350 degrees until brown and serve hot.

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MOM'S OLD FASHION BUTTER ROLL (using buttermilk)

2 cups flour
1/2 tsp. salt
3/4 cup buttermilk
1 cup sugar, divided use
2 cups milk (whole or half and half)
3 tsp. baking powder
3 tbsp. shortening
3/4 cup butter, softened
3 tsp. vanilla, divided use
Nutmeg

Sift flour, baking powder and salt in mixing bowl. Cut in shortening until crumbly. Add buttermilk. Stir just enough with fork to make a soft dough, turn out on floured surface. Knead gently about 10 times. Roll out to about a 14 inch square, spread with 1/2 of soft butter. Stir 1/3 cup sugar and 2 teaspoons vanilla in small bowl. Sprinkle over butter. Roll up dough like jelly roll, cut in 1-inch slices. Place in greased 12 x 8 inch baking dish, cut side down. Dot with rest (1/4 cup) of butter. Sprinkle with rest of sugar (2/3 cup). Combine milk and remaining 1 teaspoon vanilla. Pour over slices. Bake at 350 degrees F for 50 minutes. Sprinkle with nutmeg. Baste during baking. Serve warm.

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OLD FASHION BUTTER ROLL

"This is the kind our grannys use to make."

1/2 cup shortening
2 cups milk, divided use
2 cups self-rising flour
1 1/2 cups (3 sticks) real butter, divided use
1 1/2 cups sugar
1 1/2 tsp. ground cinnamon
1 tbsp. vanilla
1 cup milk
1 tbsp. all-purpose flour

Mix shortening, 1 cup milk and self-rising flour. Turn out on floured board and divide into 6 rolls. Roll each ball to 6 inch circle. In bowl mix 1/2 cup butter, sugar and cinnamon. Dip about 2 tablespoons on each circle and fold over making a half circle. Seal edges by pressing with fork. Bake at 400 degrees until browned. Take the remaining 1 cup butter; add vanilla, the remaining 1 cup milk and 1 tablespoon flour and heat until butter melts and pour over baked rolls in pan. Bake at 350 degrees for 5 to 10 minutes. Do not overbake or it will be too dry. The rolls are supposed to be juicy.

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OLD FASHION BUTTER ROLL (no measurements)

Boil your milk. Roll your dough flat, put squares of butter, sugar or nutmeg. Roll in balls. Place in your hot milk. Bake in oven until done and brown. Put as much sugar and nutmeg as you wish. It's delicious. Old family recipe.

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BUTTER ROLL PIE

1/2 cup shortening
1/2 tsp. salt
2 cups flour
1/4 cup water
2 sticks (1 cup) margarine
2 cups sugar, divided use
2 tsp. vanilla
2 cups milk

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 margarine and 1 cup sugar. Roll dough up like jelly roll. Cut in 1 1/2 inch thickness as for cinnamon rolls. Place in greased pan. Bake at 350 degrees, about 20 to 25 minutes. When done, combine milk with 1 cup sugar and vanilla. Bring to a boil. Pour over rolls. Return to oven and bake about 7 minutes longer.

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BUTTER ROLL (using pie crusts, topped with custard)

Make 2 pie crusts. Roll out flat. Spread with butter generously (do not use margarine). Sprinkle 1/2 cup sugar on each crust (total 1 cup sugar). Sprinkle vanilla flavoring over sugar. Roll up crust and cut in 1 1/2 inch pieces. Stand up on end in glass casserole, twisting a bit to make stand. Bake in a preheated 400 degrees F oven until brown.

Meanwhile, make the custard:
2 cups milk
1 cup sugar
2 tbsp. flour
1 teaspoon vanilla flavoring
3 tablespoons butter

Cook milk, sugar and flour together until thickened (not as thick as for pie). Add vanilla and butter. Pour over baked crust.

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FAVORITE BUTTER ROLL (yeast rolls)

1 cake yeast
1/4 cup lukewarm water
5 tbsp. shortening
1 cup hot milk
2 tbsp. sugar
2 eggs, beaten well
4 cups self-rising flour (as needed)

Soften yeast in 1/4 cup warm water.

Combine shortening, hot milk and sugar; stir until dissolved. Add eggs and yeast mixture. Add flour to make a stiff dough; beat vigorously then place in a greased bowl. Place in a warm place and let rise until double in bulk, about 2 hours.

Roll out, cut with biscuit cutter, dip in melted butter and place in pan. Let rise again. Bake 15 minutes at 425 degrees F.

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BUTTER ROLL (bread pudding using hot dog buns)

4 or more hot dog buns
1 1/2 sticks (3/4 cup) butter or margarine, melted
2 cups sugar
2 cups milk
6 eggs
1 tsp. vanilla

Place buns in a baking dish with brown side up. Pour melted butter over buns; set aside. Combine sugar, milk, eggs and vanilla; pour over buns in dish. Bake at 350 degrees F for 30 or 40 minutes or until firm.

Hi Pearl,

I sure hope one of these recipes is the one you're looking for. They all came from and old CD that I have that is a collection of recipes from community cookbooks around the country but unfortunately no credits were given in the recipes. If you find the right one will you please share the recipe you used and let us know how it turned out.

Happy Baking!

Betsy