Reviewed: Nov. 1, 2009

My aunt has been making butter rolls for years. This summer she finally made another. I stood by and wrote down everything she did. This idoes not turn out like hers. She adds baking powder so they rise and are very fluffy. She also adds cinnamon along with the nutmeg , doesn't heat the milk (whole milk) and we cut the butter into small slices and layed on the dough instead of spreading it over the dough. Try this and I think you will love it.

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loves_sweets

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Reviewed: Aug. 5, 2009

This recipe is a flash back to my grandma! This tasted very similar to hers however but she always added cinnamon to hers and used evaporated milk. She taught me how to make a quick version of this...take a can of regular store bought biscuits, roll them out on a little flour so they are flat, put butter sugar and cinnamon on the dough, then fold over and press the sides together. Then cook just as you would the homemade version. SOOOO Good! Thanks for the recipe!

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Rotorwife

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

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Reviewed: Jul. 12, 2009

Good basic start, which means that one can "customize". Use brown sugar and evaporated milk; instead of milk and white sugar this makes a caramel sauce. Umm! Use a raisins, pecans or granola with a sprinkle of cinnamon on the flat dough before you roll it up. In the milk sauce use a teaspoon of vanilla.... Lord have mercy! All of which I have tried with great results.

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Sunny

Cooking Level: Professional

Home Town: Flint, Michigan, USA

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Reviewed: Jun. 19, 2009

I remember On Sunday's after church my Mother would make a Butter Roll, But I Don't quite remember her heating the milk I think heating the milk makes the dough gummy so it does not cook evenly.

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MLP1

Cooking Level: Expert

Home Town: Oxnard, California, USA

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Reviewed: Mar. 25, 2009

This was my first butter roll. it came out good except for the fact i couldn't get my dough to roll out in a rectangle shape and i was confused about how to do a jelly roll so i ended up with 6 rolls instead of 12

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ladyvw

Cooking Level: Beginning

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Reviewed: Jan. 8, 2008

Great recipe I have been making this for years

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Sherry

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Reviewed: Dec. 9, 2007

This is a great recipe, my grandmother use to make them.

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Maryellenj

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Reviewed: Oct. 24, 2007

Thank you so much for this recipe. I was raised by my grandmother, and she used to make the best butter rolls. She is no longer here to give me the recipe, and this is just like she used to make! She would be proud!

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tiffany

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Reviewed: Oct. 7, 2007

My husband has told me about his Mama's butter roll since we were married ten years ago. His Mom didn't have a recipe so I never tried to make it. He loved this butter roll. The only changes I made to the recipe were I used butter and shortening verses just shortening, I added one teaspoon of baking powder to the dough and I also added cinnamon over the rolled dough. Thank you so much for this recipe.

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AMYNJOHN36

Cooking Level: Expert

Home Town: Mechanic Falls, Maine, USA

Living In: Hanceville, Alabama, USA

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Reviewed: Jul. 11, 2007

When I was a little girl my grandmother would make butter rolls every Sunday before church. After church we would my family would look forward to after dinner for our butter roll delight. This recipe is very similar to what we had.

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tine

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Reviewed: May 29, 2007

This was o.k. It's nothing more than pie dough (therefore, it shouldn't rise)slathered in a custard sauce. One could save time by purchasing prepared pie dough. I think it would taste much better if butter were used in place of the shortening. The amount of butter spread over the dough is too much & could easily be cut down to 1/2 a stick, especially if butter were substituted for the shortening. Also, creaming the butter, sugar, & spice together would keep the sugar/spice from falling out when transferring the rolls to the baking dish. This recipe has potential & I am wondering what other flavors besides vanilla would be good to use - orange, lemon, or perhaps banana pecan flavoring.

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cindy

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Reviewed: Apr. 8, 2007

Had been searching and searching and found this on the site a few years ago. For those who know, this is it! My mother, (the expert), added a bit more milk, and as an occasional variation, canned peaches and a bit of brown sugar! Gives it a creamy peach cobbler type appeal. Thanks much!

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CANFREE

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Reviewed: Jan. 20, 2007

this recipe is great. My mother used to fix this when I was a little girl and this tasted just the same. thanks

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jackie

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Reviewed: Nov. 17, 2006

This is great!

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Maryejordan

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Reviewed: Jun. 23, 2006

these are very unusual... you're kind of expecting cinnamon rolls...but they're not! they were good - but we cooked them an extra 8 minutes so they weren't too gluey. i am betting this is some traditional dish i was never exposed to! i will try making one more time - they were all eaten!

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Mamacherie

Cooking Level: Intermediate

Home Town: Naples, Florida, USA

Living In: Seminole, Florida, USA

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Reviewed: Aug. 12, 2005

didn't rise but still tasted good.

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AZULEDIVE

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Livonia, Michigan, USA

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Reviewed: Jul. 21, 2005

I wasn't crazy about these rolls right out of the oven. They were much better after hardening in the fridge for about a day. Then they tasted more like a shortbread cookie. Otherwise, they were just greasy and mushy.

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GREYKAYLE

Cooking Level: Intermediate

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Reviewed: Jan. 3, 2005

I've made these rolls many times now, and I just love them. If you're looking for something like cinnamon rolls, these are not it, they have a flaky biscuit-like texture. I have another recipe very similar to this that calls for vegetable oil instead of shortening, which works very well if you don't want to take the time to cut in the shortening. These are good with or without the milk being poured on before baking. You can pour a little milk or cream on each individual serving after they've baked.

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Cat Berner

Cooking Level: Intermediate

Home Town: Immokalee, Florida, USA

Living In: Edmonton, Alberta, Canada

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Reviewed: Dec. 31, 2004

I had to do some tweaking with this recipe, but it's the closest I'd found to what my grandmother used to make. It took 3 tries to get it, but it was worth it. I reduced the water and butter to 1/4 C. Otherwise the roll is too mushy. I also cooked the roll til brown, about 45 minutes, then removed to another cake pan. I cooked the milk sauce until thickened and then poured it over the roll.. Yummy!

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SDIEHR

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Reviewed: Aug. 15, 2004

Growing up in MS I had the luxury of both eating this recipe and witnessing the cooking methods of many-an-ole white woman....Different people would use slightly different approaches--NEVER read from a recipe mind you--techniques taught to them as kids and passed on. For those that have problems with this one: pretend you are making a thick cobbler pie/with no fruit. Between each layer of dough-add a splash of the milk sauce. Cover the entire top with dough, and keep this "top" moist while cooking by spreading milk sauce over it every few minutes. Hope this helps out!

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SHAYNECOMEBACK

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Grandmother's Old Fashioned Butter Roll

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