Grandma Gert's Butter Roll Recipe
This recipe reminds us of what families cooked when the local grocery store was so distant that it was only visited once a month. It is very simple and does not taste like something from the frozen food section. The rolls are what grandma made before a whole generation developed a taste for super sweet, super light pastry. The recipe was submitted by one of our site visitors. We have added an alternate method for making the dough for those that can never seem to get dough to come out right. This addition was not in the original recipe.
Our test of this recipe resulted in a dough that was too heavy for our taste. If you like a lighter dough we suggest using store bought frozen biscuit dough. Buy two large cans of frozen biscuits, combine contents and roll out to 1/4 inch thickness. Then follow the instruction in the following recipe.
There are 3 steps to making the rolls. First make the sauce, then the dough and last put all together and bake.
Sauce Ingredients
* 1 1/2 cups milk* 1/2 cup sugar
* 1/4 cup butter
* dash of vanilla extract
* 2 or 3 dashes nutmeg
Dough Ingredients (also see alternate method below)
* 1 cup flour* 1 tsp baking powder
* 1 tsp sugar
* water, as needed
* 1 tsp vegetable oil
Directions
1. Preheat oven to 350 degrees F.2. Combine sauce ingredients and heat until butter melts, stirring frequently. Set aside.
3. Make dough. In a medium bowl, combine flour, baking powder, sugar and oil. Slowly add cold water while kneading. Continue adding water a little at a time and kneading until a dough forms.
4. Turn out on a well floured flat surface and roll to 1/4 inch thickness.
5. Cut dough into squares about 3" by 3".
6. On top of each square place 1 tsp butter, 1 tsp sugar and a dash of nutmeg.
7. Fold each square in half and pinch edges to seal.
8. Place the squares in a greased cookie sheet and drizzle the sauce (set aside earlier) over the top of the squares. Sprinkle each square top with sugar.
9. Bake until golden brown (about 20 minutes).
NOTES:
1. This recipe makes about 10 fairly small rolls for about 2 people. For larger portions double the dough ingredients. You will have enough sauce using the original ingredients.
2. We found the sauce instruction made more sauce than we needed. We used some of the sauce to drizzle over the rolls after they were baked. It adds a little sweetness and gives the rolls an attractive shine.
3. Be sure to seal the edges of the squares when you fold them. Otherwise the squares tend to open up while baking. They will stick better if you use your fingers to wet the edges with plain, cold water before folding.
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