Butter rolls are a special Southern sweet.
In short, Southern Butter Rolls are probably unlike any other breakfast or brunch breads you’ve ever had.
Learn how to make butter rolls.
Credit: Caitlin Bensel; Food Styling: Torie Cox
You wouldn’t be alone if this is the first time you’ve been introduced to Southern Butter Rolls.
They even stumped us.
Where Did Butter Rolls Originate?
Indeed, these rolls are made with flour, baking powder, and shortening.
Then, the dough is rolled from the long side and cut into a dozen individual rolls.
(See what we mean about the connection to cinnamon rolls?)
Finally, the rolls are placed in a baking dish and covered with a simple milk-and-sugar sauce.
And while it may be simple, that sauce is going to do dreamy things once in the oven.
The rolls will soak up some of it, turning the dough fluffy and rich.
The rest of the sauce will caramelize and make a beautiful sauce to coat the bottom of the pan.
If everyone fights over that golden brown dream sauce, don’t blame us.
When To Serve Butter Rolls
Is “any time” a good answer to this question?
Good thing they’re so darn easy to make.
Ingredients
Dough:
3cups all-purpose flour
4 1/2tsp.
packed dark brown sugar
1tsp.
ground nutmeg
Sauce:
2cups whole milk
2/3cup granulated sugar
1tsp.
vanilla extract
Directions
Prepare oven and baking pan:
Preheat the oven to 350F.
Butter or mist a 9-by-13-inch baking pan.
Make the Dough:
Whisk together flour, baking powder, and salt in a large bowl.
Work in the shortening until the mixture resembles coarse crumbs.
Stir in enough water to pull in the dry ingredients and form stiff dough.
Roll out dough:
Turn out dough onto a lightly-floured surface.
Roll with a pin to a 12-by-15-inch rectangle.
Spread butter evenly over the top.
Cut rolls:
Starting with a short end, tightly roll the dough into a log.
Use a sharp knife to slice the log crosswise into 12 even rounds.
Arrange the rounds, spiral-side up, in a single layer in the prepared pan.
Remove from the heat and stir in the vanilla.
Pour evenly over the pinwheels.
They will be nearly submerged.
Let stand for 15 minutes before serving warm.
