Rosie Lee’s Butter Roll

Butter Roll is one of those southern dishes that has truly stood the test of time.  Many believe this scrumptious desert has being around since the days of slavery when Coloreds gathered the loose pieces of dough from the master’s kitchen and took them back to their cabins and made desert for their families.  At the least, the desert was developed during a period in our country’s history where there were food shortages.  Regardless of its origin, this is a dish that will surely satisfy your feeling of nostalgia.

This is my grandmother’s butter roll recipe.  She passed it down to my mom, Carrie Mae.  Mom made it on a regular basis when we were growing up in the South.

Give it a try, it’s simple to make.

Ingredients

• 2 cups all-purpose flour                                                                                             
• 1/2 teaspoon salt
• 1 cup shortening
• 1/2 cup water
• 1/2 cup butter, softened (can use less)
• 1/4 cup sugar and 2/3 cup sugar
• 1/2 teaspoon nutmeg
• 2 cups milk
• 1 teaspoon vanilla extract

Preparation

1. Preheat oven to 350. Grease a large baking dish, and set it aside.
2. In a large bowl, combine flour and salt. Work shortening into the mixture until the mixture looks like crumbs. Add water and stir until combined. Use your hands to press dough together until it forms a ball.
3. Turn out onto a floured surface, and roll dough out into a large rectangle. The dough should be rolled out fairly thin similar to how you would roll dough for cinnamon rolls. Spread the butter evenly over the top, and then sprinkle it 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.
4. 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.