BUTTER ROLL 

Original recipe yield:
12 rolls

PREP TIME 30 Min
COOK TIME 40 Min
READY IN 1 Hr 10 Min

* 2 cups all-purpose flour
* 1/2 teaspoon salt
* 1 cup shortening
* 1/2 cup water
* 3/4 cup butter, softened
* 1/4 cup white sugar
* 1/2 teaspoon ground nutmeg
* 2 cups milk
* 2/3 cup white sugar
* 1 teaspoon vanilla extract

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
Lightly grease a 7x11 inch baking pan.
2. 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.
3. In a small saucepan, heat milk, 2/3 cup sugar and vanilla
until mixture begins to bubble. Pour milk mixture over rolls.
4. Bake in preheated oven until brown, about 30 to 40 minutes.

Old Fashioned Southern Butter Roll  

Pie Crust
2 cups - Flour
¼ teaspoon - Salt
2 Tablespoons Sugar
2/3 Stick Butter Flavored Crisco
A little less that 2/3 cup of milk (2/3 cup minus 1 Tablespoon)

Blend above ingredients and roll out dough.
Gease lightly with butter and fold crust twice and
place in pan. I simply lay the rolled out dough in the pan and
fold it in, envelope style.

Custard
1 teaspoon - Nutmeg
2 Tablespoons - Sugar
¼ teaspoon - Cinnamon
Mix spices and sprinkled onto rolled out crust (set aside a
little mixed spice to apply on top of dessert)
Spray pan with oil
3 Cups - Milk (suggest whole milk)
1 ¼ - Cup of Sugar
¼ - Stick of Butter
1 ½ - Teaspoon Nutmeg
¼ teaspoon - Salt
1 Tablespoon - pure vanilla extract
1 Tablespoon lemon extract, or there's an extract called
"Vanilla Butter Nut"
*Optional you can also add 3-4 Tablespoons of Kahlua Liquor
which gives a great taste
Preparation
* Bring liquids to a light boil. Pour over folded crust.
Sprinkle remaining spices over crust. Bake at 350 degrees about 40 to 45 minutes. Just check until crust is
done and golden. Let it sit and cool for about 15-20 minutes
before serving. Best served warm.
p.s. You do not have to use this custard recipe.
At times I will make custard for churning ice cream and use
Eagle Brand milk (thicker) and use it to top my butter roll.
As such, you can also use a yeast roll recipe for the butter
roll.
This is a recipe that can be explored and expanded upon
relatively easily.

Old Fashioned Butter Rolls
 

2 cups all-purpose flour
1/2 tsp. salt
1 cup shortening
1/2 cup water
3/4 cup butter, softened
1/4 cup white sugar
1/2 tsp. ground cinnamon or nutmeg
2 cups milk
2/3 cup white sugar
1 tsp. vanilla extract
Preheat oven to 350*F. 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 bread
crumbs. 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 cinnamon or
nutmeg. Roll up the dough jelly roll style and pinch to seal.
Cut into 12 even pieces. 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 over rolls.
Bake in preheated oven until brown, about 30 to 40 minutes.
12 servings

Butter Roll with Pecans

1 or 2 packages Hungry Jack BUTTER biscuits
Sugar (Just get out the Sugar Container)
1 or 2 containers ½ & ½ milk
1 or 2 cups Pecans
1 lb. should do it REAL butter, softened
Nutmeg or Cinnamon

DIRECTIONS
1.. Preheat oven to 350°.
2.. Flatten the biscuits
3.. Add sugar, butter, pecans (maybe a teaspoon of each) &
nutmeg (or cinnamon) (just sprinkle it on) to the center of
each biscuit.
4.. Fold over the dough to form a ½ moon shape.
5.. Place all the filled "Moons" in a 2 inch deep dish.
6.. Mix ½ & ½ and vanilla together.
7.. Pour over the "Moons".
8.. "Dot" each "Moon" with daps of butter (maybe 1
tablespoon)
9.. Sprinkle with lots of pecans (maybe a cup or more).
10.. Cook at 350 until golden brown but not burned.
11.. Serve warm.