I love the simplicity of this recipe and that it uses pantry staple ingredients that you already have on hand (milk, butter, flour, sugar and cinnamon) Butter rolls are delicious for breakfast or served as a simple dessert.
I found this recipe in an old broken recipe binder that I found in a Lewisville Arkansas thrift store. The notebook binder was filled with old written recipes and newspaper recipe clippings. From what I can tell by going through the whole notebook, I realized this written cookbook was from somebody's grandmother, so I treasure it so.
I've seen many recipes online that call for store bought crescent rolls dough, but a true, old fashioned butter roll uses scratch biscuit dough and evaporated milk. If you're in a pinch regular milk can be used, but the richness of using evaporated milk makes all the difference in the world. These cinnamon biscuit rolls baked in a milky custard sauce have quickly become a family favorite in our house. I hope you'll give this recipe a try. ❤
HERE'S THE EASY PREPARATION FOR THESE VINTAGE BUTTER ROLLS.
In a large bowl mix together the flour and shortening using a pasty blender until combined.
Add the buttermilk and press the dough together (using your hands) until you have a soft, stiff dough.
Sprinkle your work space with flour . Roll out the dough into a large rectangle (about 9 x 12 inch).
Combine the cinnamon, both sugars and sprinkle over the dough. Cut the butter into small cubes and scatter over the cinnamon sugar mixture. You can also soften the butter and spread it over the dough as well.
Roll the dough up cinnamon roll style.
Cut the roll into 1 inch pieces and place into greased baking pan. Bake rolls at 350 degrees for 30 minutes while the rolls bake, prepare the milk sauce.
Combing the milk sauce ingredients in a saucepan and slowly bring to a boil to melt the butter and dissolve the sugar. Remove from heat and pour the milk sauce over the rolls.
Bake an additional 15 minutes until the sauce begins to thicken and bubble and the rolls are golden brown.
Old Fashioned Butter Rolls
2 - cups self-rising flour
1/2 cup regular or butter flavored shortening
enough buttermilk or milk to make a soft, stiff dough (about 3/4 cup)
Filling:
1/4 - cup sugar
1/4 - cup brown sugar
2 - teaspoons ground cinnamon
6 - tablespoons butter
Milk Sauce:
1 - 12 oz can evaporated milk
2 - tablespoons butter
1/2 - cup sugar
1 - teaspoon vanilla extract
Preheat oven to 350 degrees. Spray a 13 x 9 inch baking pan with non-stick baking spray.
In a large bowl mix together the flour and shortening using a pasty blender until combined.
Add the buttermilk and press the dough together (using your hands) until you have a soft, stiff dough.
Sprinkle your work space with flour . Roll out the dough into a large rectangle (about 9 x 12 inch). Combine the cinnamon, both sugars and sprinkle over the dough.
Cut the butter into small cubes and scatter over the cinnamon sugar mixture. You can also soften the butter and spread over the dough as well.
Roll the dough up cinnamon roll style. Cut the roll into 1 inch pieces and place into greased baking pan.
Bake rolls at 350 degrees for 30 minutes while the rolls bake, prepare the milk sauce.
Combing the sauce ingredients in a saucepan and slowly bring to a boil to melt the butter and dissolve the sugar.
Remove from heat and pour the milk sauce over the rolls and bake an additional 15 minutes until the sauce begins to thicken and bubble and the rolls are golden brown.
Remove from oven and serve these rolls warm.
yields: 12-15 rolls depending on size
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