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Recipe

Old-Fashioned Butter Rolls

— • — • American

Orphaned recipes

Buttery biscuit dough rolled with cinnamon swirls and baked under a milky glaze; no rising required.

Source: www.allrecipes.com
Old-Fashioned Butter Rolls image 1
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Ingredients

Dough

  • 3 cup all-purpose flour(plus more for work surface)
  • 2 tbsp white sugar
  • 4 1/2 tsp baking powder
  • 1 tsp kosher salt
  • 6 tbsp unsalted butter(cold, cut into 1/2-inch pieces; plus more for greasing baking dish)
  • 1 cup whole milk(cold)

Filling

  • 1/4 cup white sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp nutmeg(freshly grated)
  • 1/2 cup unsalted butter(softened)

Sauce

  • 2 cup whole milk
  • 2/3 cup white sugar
  • 2 tbsp unsalted butter
  • 1/4 tsp kosher salt
  • 1 tsp vanilla extract

Instructions

Dough

  1. Gather ingredients, preheat oven to 350 degrees F (180 degrees C), and butter a 13x9-inch baking dish.
  2. Whisk together flour, sugar, baking powder, and salt in a large bowl; cut in cold butter until mixture resembles coarse crumbs.
  3. Stir in cold milk until a stiff dough forms; lightly flour a work surface and roll dough into a 15x13-inch rectangle.

Filling

  1. Stir together sugar, cinnamon, and nutmeg in a small bowl; spread softened butter evenly over rolled dough and sprinkle with cinnamon mixture.

Assembly

  1. Starting at a short end, tightly roll dough into a 13-inch log, trim ends slightly, and cut crosswise into twelve 1-inch rounds using a serrated knife.
  2. Place rounds cut side up in a single layer about 1/2 inch apart in the prepared baking dish; set aside.

Sauce

  1. Stir together milk, sugar, butter, and salt in a medium saucepan; cook over high heat, stirring often, until milk begins to foam and sugar dissolves, about 5 minutes.
  2. Remove from heat, stir in vanilla, and pour the mixture evenly over the dough rounds so they are nearly submerged.

Bake

  1. Bake in the preheated oven until rolls are firm and golden brown on top, about 35 minutes.
  2. Let stand for 5 minutes and serve warm.

Tips

  • Keep the dough butter cold and cut into small pieces for a flaky, tender texture.
  • Stir the milk mixture constantly and remove when it just begins to foam to avoid scorching.
  • Serve the rolls warm from the pan so they absorb the milky glaze for best flavor.

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