Old Fashioned Butter Rolls Recipes

BUTTER ROLLS

Steps:

• Preheat oven to 350 degrees. Grease a 9x13 baking dish.
• In a large bowl, mix together the flour and salt. Use a pastry cutter to cut in the butter.
• When you have coarse crumbs, add the 1/2 cup of water and stir. Use your hands to press the dough together.
• Place dough in fridge for 10 minutes to make it a bit easier to work with.
• Generously sprinkle your workspace with flour. Roll the dough out into a 12x10 rectangle.
• Spread the softened butter evenly over the pastry. Sprinkle with the 1/4 cup of sugar and cinnamon.
• Roll up the dough, jelly roll style. Cut into 12 even slices.
• Place in the prepared baking dish.
• In a small saucepan, heat the milk and remaining sugar just until it begins to boil. Remove from the heat and stir in the vanilla.
• Pour the milk sauce over the rolls.
• Bake until browned, about 30-40 minutes.
• Let cool in the pan for 15 minutes before serving.

OLD-FASHIONED SOUTHERN BUTTER ROLLS

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.

OLD FASHIONED BUTTER ROLLS

Steps:

• Whisk together the flour, salt and baking powder, cut in the shortening until mixture is like coarse crumbs, add water and make into a ball. Put out onto floured surface and cut in half. Roll each half into an oblong about 6 x 10 inches. Add filling ingredients.

GRANDMOTHER'S OLD FASHIONED BUTTER ROLL

Steps:

• Preheat oven to 350 degrees F (175 degrees C). 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 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.
• In a small saucepan, heat milk, 2/3 cup sugar and vanilla until mixture begins to bubble. Pour milk mixture over rolls.
• Bake in preheated oven until brown, about 30 to 40 minutes.

OLD FASHIONED BUTTER ROLLS

Steps:

• Preheat the oven to 350°F and lightly spray a 9x13-inch baking dish with nonstick cooking spray.
• In a large bowl, cut the shortening into the flour using a pastry blender or two forks. The goal is to get the shortening cut into tiny pea-size pieces.
• Add the water and stir until combined. Use your hands to gently knead the dough until it holds together.
• Turn the dough out onto a lightly floured surface and roll the dough into a thin rectangle that is about 10x16-inches. Spread the soft butter to cover the dough then sprinkle with the sugar and nutmeg (or cinnamon). Carefully and tightly roll the dough up jelly roll style and pinch to seal the long edge. Cut the dough into 12 even rolls and place them into the prepared dish.

GRANDMA RITA'S SOFT BUTTER ROLLS

Steps:

• Pour milk into a glass 2-cup measuring cup and heat in the microwave until it starts to boil and climb the sides, about 1 minute. Add butter, 1/4 cup sugar, and salt to the scalded milk; set aside to cool until it gets below 110 degrees F (45 degrees C).
• Dissolve yeast and 1 teaspoon sugar in warm water in a large bowl. Let stand until the yeast softens and begins to form a creamy foam, about 10 minutes.
• Pour milk mixture into the yeast mixture; add 2 cups bread flour and egg. Stir the mixture with a wooden spoon until smooth. Add remaining flour, 1/2 cup at a time, mixing thoroughly after each addition, until the dough is smooth and a little tacky.
• Turn dough out onto a sheet of flour-dusted waxed paper and lightly knead to pull dough together; shape into a ball. Place dough in a large, lightly-oiled bowl, and turn to coat. Cover with a towel and let rise in a warm place for about 30 minutes.
• Line a baking sheet with parchment paper. Divide dough into thirds. Break each third into six evenly sized balls and arrange onto prepared baking sheet. Cover balls with a towel to rise further for another 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in preheated oven until browned, about 15 minutes.

OLD FASHION BUTTER ROLLS RECIPE - (4.5/5)

Steps:

• Heat your oven to 350 degrees. Grease up a 7×11 casserole dish with some butter or cooking spray. Pour your flour into a large mixing bowl. Cut your shortening into the flour until mixture looks like crumbs. Add the milk, and stir until combined. Do not over mix. Form a ball using your hands. On a floured surface, roll dough out into a large rectangle. Spread the butter equally over the top, and then sprinkle with 1/4 cup sugar and cinnamon. Roll up tight like you are making cinnamon rolls. Pinch ends to seal. Cut into 12 equal slices. Place cut side down in casserole dish. In a saucepan, heat remaining milk, sugar and vanilla until bubbles form. Remove from heat, and pour over top of rolls. Bake 30-40 minutes.

OLD TIMEY BUTTER ROLL DESSERT

Steps:

• Pre heat oven to 350 degrees.
• Place stick of margarine in a 9X13 casserole dish (I prefer metal over glass for this recipe).
• Mix together all of the ingredients for the batter and pour over the melted margarine. DO NOT MIX!
• In a different bowl, mix all the ingredients for the sauce and then pour it over the batter. Again, DO NOT MIX.
• Bake for 35 to 40 minutes. Serve it warm with vanilla ice cream!