Grandmothers Old Fashioned Butter Roll Food

BUTTER ROLLS

Steps:

• Combine flour and salt; cut in shortening until mealy.
• Add water.
• Mix well.
• Roll dough out on floured board to 1/4-inch thickness.
• Spread with butter and 1 cup of the sugar.
• Roll dough up like a jelly roll.
• Cut into 1-1/2-inch thickness as for cinnamon rolls.
• Put into greased pan.
• Bake at 350 degrees F about 20-25 min.
• When done, combine 2 cups milk with remaining 1 cup of sugar and vanilla.
• Bring to a boil.
• Pour over rolls.
• Return to oven and bake about 7 minutes longer.

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:

• 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.

OLD-FASHIONED BUTTER ROLLS

Steps:

• Cut the shortening into the flour really well with a fork. Stir in the milk.
• On a floured surface, dump out the dough and press together with your hands to form a ball.
• Roll out into a rectangle (about 7×10 in size). Spread softened butter over dough and then sprinkle sugar and cinnamon over the top. Roll it up like a jelly roll and press it together lightly.
• Cut into nine slices about one inch thick each. Place into a lightly greased 8×8 baking dish.
• In a medium saucepan, combine all of the milk sauce ingredients. Heat over medium heat, stirring constantly, until mixture begins to bubble lightly. Pour over the rolls in the pan.
• Bake at 350 for 30-40 minutes, or until rolls are golden brown on top.
• Allow them to sit for a few minutes once done so the rolls soak up more sauce. After you put each roll on a plate, spoon more sauce over it.

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 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.

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.

GRANDMA'S BUTTER CAKE

Steps:

• Preheat gas oven 350 degrees, electric 325 degrees. All ingredients should be room temperature. Grease and flour 2 (9-inch) round cake pans. Sift flour, add baking powder and salt. Set aside. On medium speed, cream butter and sugar, until light and fluffy. (Or 150 strokes by hand.) On medium speed, (or another 150 strokes) add 1 egg at a time. After 2 eggs add 2 tablespoons flour. Add flour mix alternating with the milk, ending with the flour. Add extracts. Place cake pan in middle of oven. Pans should not touch. Baking time approximately 35 minutes.
• In a hot cast-iron skillet or heavy saucepan melt butter and brown sugar together on high heat, stirring until sugar is thoroughly melted. Transfer into mixing bowl and, using mixer on low speed, starting and ending with confectioners' sugar; alternately add heavy cream with vanilla, beating until frosting becomes spreadable. Spread on cooled cake.;