Butter roll

Yield: 12 Servings

Measure Ingredient
1¾ cup Self-rising flour
¾ cup Buttermilk
2 tablespoons Shortening
1 cup Sugar
⅔ cup Butter
\N \N Cinnamon
\N \N Nutmeg
\N \N Whole milk

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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