Butter roll
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¾ | cup | Self-rising flour |
| ¾ | cup | Buttermilk |
| 2 | tablespoons | Shortening |
| 1 | cup | Sugar |
| ⅔ | cup | Butter |
| Cinnamon | ||
| Nutmeg | ||
| Whole milk | ||
Directions
Mix flour, buttermilk and shortening. Roll out on floured board. Knead a few times as in making biscuits. Roll out again to a size ½-inch smaller on each side than the pan you plan to bake it in. Place dough in the pan.
Sprinkle with the sugar; dot with butter. Sprinkle with cinnamon and nutmeg. Pour whole milk over roll to 1-inch of top of roll. Bake for 1 hour at 375 degrees. Serve warm. NOTE: I sometimes reserve some of the spices and butter and sprinkle over roll after cooking and dot it with butter.
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .
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