Old Timey Butter Roll Dessert
One of the things I enjoy doing above all others on Southern plate is taking those lost and nearly-lost recipes of days gone by and posting them in hopes of bringing them back from the brink of extinction. This is especially important to me in preserving our food heritage because our most cherished recipes were never written down, instead passed from cook to cook by showing them along with instructions like “you take a little bit of this and little bit of that”.
Well of course, that hardly works nowadays when cooks are thousands of miles apart or perhaps precious Granny has passed on and taken the recipe with her. I don’t even know if my great grandmother ever followed a single written recipe in her life, I’d be surprised if she ever did. She didn’t get to go too far in school and I know that writing a recipe would have been a difficult task to attend to for her. Instead, it was a bit of this and a bit of that, humming along as she took whatever she had in the pantry and whipped up a little supper.
Some of our most beloved dishes begin with flour. Biscuits, milk gravy, chicken and dumplings, and today’s recipe: Butter Rolls. I wish I could say I’d grown up eating butter rolls but the truth is I had this dessert for the first time about ten years ago. We were having supper over at Grandmama’s house (her slow cooked pork roast) and as soon as we walked in the door I honed in on an indescribably delicious smell wafting at me from her oven. “Grandmama, what is that?”
“Oh, I just made us some butter rolls for dessert”. She said it with a wave of her hand, dismissing it as nothing special.
I was confused. Rolls for dessert? I thought she had taken rolls and slathered them with butter and was heating them up in the oven. It smelled so different though, vanilla and sweetness and butter. I hardly ate any supper waiting on them. As soon as she pulled the pan out of the oven I was beside her helping – you know, in case she forgot to get me one out first! I stuck my fork into it and was hooked. “Grandmma, you have GOT to get me this recipe”
“Well now t’ain’t really no recipe, I just make ‘em like Mama did. You take you a little bit of biscuit dough and put you a little bit of butter on it and then just sprinkle you a little bit of sugar and make you up a sauce and then you bake it.”
For five years, I had no idea how to make a butter roll.
Everytime I asked Grandmama she’d just make them again for me, but they were always in the oven by the time I showed up at her house, baking. I would say “Grandmama, you have got to give me that recipe” and off she’d go again into her “t’ain’t really no recipe, you just take a little bit of…”
~sighs~
Finally, Mama and I hit pay dirt when Mama found a few recipes for butter roll in some brittle church cookbooks. We tried them out and this one was the winner – just like Grandmamas. After having made it according to the recipe, I can now understand Grandmama’s instructions fully – it really is that simple. But I think y’all are going to need a recipe just like me in order to get you started. After you give this a go, feel free to use your favorite biscuit dough or even experiment with canned biscuits. It’s really easy and fuss free.
By the way, like so many of my other dessert recipes on southern plate, you can use splenda in this one. Just remember that the key to cutting down on the artificially sweetened taste is to use just a hair less than the recipe calls for (remove one or two tablespoons per cup) and be sure you don’t pack it. Splenda should be measured out light and fluffy.
Still wondering just what a butter roll is? Think more in line with cinnamon rolls, only without so much cinnamon and baked in a rich homemade custard sauce- that stays just runny enough to be considered kind of a custard gravy of sorts. Oh Lawd, you need to make these. I have a favor to ask as well, since this is a nearly forgotten recipe of days gone by, help me bring it back again so it won’t be lost to future generations. If you enjoy it, please pass the recipe on.
I’ll send out a printer friendly version of it later this week to my email subscribers to make that a little easier!
You’ll need: Milk, Sugar, Self Rising Flour*, Vanilla, Shortening, Cinnamon, and some butter at room temperature.
There are two sticks of butter pictured here but you only need one. They were friends and hated to be separated just yet.
*To make your own self rising flour, see my FAQ page.
Eventually I promise I’m going to get around to doing a tutorial on my canisters… I made them myself but I don’t know where you can get the letters because I had a friend do those up for me so that is what I’m hesitant about because I can’t bring you A.B.C. steps to having canisters just like mine, I can only bring you A. and B.
Place your flour in a large mixing bowl along with shortening.
Cut shortening in with fork…
until combined well, like this.
I use a lot of both plain and self rising flour at my house and have been known to dump whatever I grabbed first into my flour canister when it got empty. Sometimes I lose track of what is in there and need to know if it’s plain or self rising. There is an easy fix. Dip your finger into the flour and lick it. If it tastes salty, it is self rising. If it tastes bland, it is plain. I have to do this at least once a week but I’m perfectly alright with that because I decided long ago that being disorganized was just part of my charm. ~grins~
Pour in your milk.
Stir
Spray your pan
You don’t have to do this but I was in the mood.
Put you some flour on a clean counter top or wherever you feel like doing this.
I’m using my kitchen island that I love so much that the nice man in Tennessee made me.
You can use whatever biscuit dough is your favorite or just go by this recipe. This one is gonna hold up a little better in our sauce cause it’s a little dryer.
Press it together to form a ball.
Then pat it out with your hands a bit
Roll it out into a rectangle type object.
Notice I didn’t get too particular here. This is an old fashioned dessert and I figure Granny was busy with kids underfoot and hungry folks marching in the door.
Back in those days folks cooked their food, not built a shrine to it.
I imagine if I were to go back in time and show up in her kitchen and say “Wait, Lela! Let me get a picture…oh can you make it a little prettier first?” I’da probably ended up with a big wad of dough thrown right at my head – and rightfully so.
Now we’re gonna smear our butter on the rolled out biscuit dough.
All y’all who are on the real butter bandwagon need to give me my gold star today 
and generously sprinkle all of our sugar over it.
Then comes the cinnamon, just a hint.
The dough and sauce mixed together with the butter and vanilla are going to have the most lovely flavor on their own!
Now roll that up.
Cut it in about one inch slices (one inch-ish).
Remember, this is old fashioned food. It’s not supposed to look a certain way, it’s just supposed to taste good.
All sliced up and ready for the party in my baking pan!
There ya go.
In a saucepan, pour milk and sugar.
Add your vanilla.
Stir that over low to medium heat until the milk is hot and the sugar is dissolved.
(that’s supposed to be a teaspoon of vanilla there, I’m generous ~giggle~)
They’re ready for their nice warm bath now
Pour milk sauce over your butter rolls.
Oh my.
I hope you’ve tasted the sauce by now.
If you haven’t go ahead, I won’t look. ~covers eyes and grins~
Bake at 350 for about thirty to forty minutes, until lightly browned on top.
Place rolls on plates to serve and…
Spoon more sauce on them. Enjoy real old fashioned goodness, from Granny’s kitchen to yours.
Ingredients
- 2 Cups Self Rising Flour
- 1/2 Cup Shortening
- 1/2 Cup Milk
- 1 stick (1/2 Cup) Butter, softened (course you can use margarine, don’t make no special trips to the store!)
- 1/4 Cup Sugar
- 1 teaspoon cinnamon
- 2 Cups milk
- 2/3 Cups Sugar
- 1 teaspoon vanilla
Instructions
- Cut shortening into flour really well with a fork. Stir in milk.
- On a floured surface, dump out dough and press together with your hands to form a ball.
- Roll out into a rectangle (about 7×10 in size). Spread softened butter over dough and then sprinkle 1/4 cup sugar and cinnamon over top. Roll it up like a jelly roll and press it together lightly.
- Cut into nine slices about one inch thick each. Place into a lightly greased 8×8 baking dish.
- In medium sauce pot, combine all milk sauce ingredients. Heat over medium heat, stirring constantly, until mixture begins to bubble lightly. Pour over rolls in pan.
- Bake at 350 for 30-40 minutes, or until rolls are lightly browned on top.
- Allow to sit for a few minutes once it is done for the rolls to soak up more sauce. After you put each roll on a plate, spoon more sauce over it.
At the end of a matter ask,
“What will I learn from this to make me better?”
– Mary Anne Radmacher. Submit your quote here.
Posted by Christy Jordan
on Apr 26 2010. Filed under Breakfast, Dessert.
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Had butter rolls for first time last week. We were in TN helping my mom move from farm to an apt in AL. We’d worked all day and were having sandwiches for dinner when neighbor’s husband came over with a small roasting pan full of butter rolls for dessert. Neighbor was like everyone’s granny/mom in a pinch of this and some of that, so I’m glad to find a recipe I can follow! Will try canned Grands biscuits or maybe canned cinnamon rolls instead of making my own for the first try. Thank you for helping keep these recipes alive.
I am glad to see this recipe on here! I am from TN but never had butter roll until I met my husband of 16 years. His grandmother always made this for family gatherings but I couldn’t eat a lot of it because it was soooo sweet! Before she became ill with Alzheimer’s my husband had her to write the recipe down. She passed way in 2006 but my husband has kept the tradition alive by making butter roll for special occasions and his best compliment is to hear someone say “It’s just like Granny’s.” He loved his grandmother so much and will always cherish her handwritten butter roll recipe. I think he has it locked in a safe place! Oh…I received your cookbook the other day and it is great! I never thought I would cry when reading a cookbook, but I did when reading your stories. Thanks for such a great cookbook and keep up the good work!
This sounds fantastic. My grandmother used to make an apple roll. This is a recipe that is almost gone as well. It is similar to this, but instead of rolled and baked, the apple/sugar/butter filled dough squares are made into dumplin’ type pouches. Once several dumplins are made, they are covered with water, more butter and sugar and then baked. It has almost a cobbler look to it. This is my all time favorite dessert. I would love to see this recipe. My grandmother was the same with a pinch and touch of everything.
Oh Lawd, my mama used to make these when I was a little girl. She was always super busy but managed to crank out some good food for us. Ours was a quick one: croissant dough, spread flat instead of shaped into twists, then lots of butter on top, some sugar and cinnamon, and enough whole milk to cover dough.
The roll is so flakey and decadent. I’m gonna make this for my husband tonight!
First visit to your site and I’m head over heels already. Unfortunately, I don’t have any family recipes. But this site is bringing back so many memories…thank you.
THANK YOU. I HAVE TRIED IT BUT I DON’T THINK I HAD ENOUGH MILK.
I have not had Butter Rolls in years. My mother made them when I was growing up on the farm. I can just taste them now. Yum- yum, got to make me some!!!!!
I make this dessert also from grandmothers recipe. One slight difference, we make individual rolls shaped like kisses. Roll out a saucer size piece of dought, put large tablespoon helping of sugar, large pat of butter in center of this dough.form a tent or hirshery kiss, place in pan. Do enough of these to fill pan. The rest is done the same way as other recipes.
This is just the way my grandmother made her butter roll except one difference she put the milk on after they cooked. I would really love to have your recipe because my grandmother never wrote anything down it was always in her head and she nevered measured anything. I have her round dish she use to bake these in. it would only fit four but they were so rich you could barely eat a half of one. I really want to pass this down to my daughter now that she is grown. Thank you, Terri
Thank you so much Terri! What fabulous memories of your grandmother!!
growning up my grandmother always made butter rolls it was oh so good
Bless ya’ heart! That sauce is MMMMMM, MMMMMM, GOOD!!
wow! I have never heard of these ( I live in Michigan) but have MANY, MANY : ) cookbooks from all over. I am going to try these soon! I like the fact that Christy stated in her directions that they don’t have to be picture perfect. I sometimes feel intimidated because the presentation is ‘crucial’ instructions. I think it is a small part of the recipe as we also ‘eat with our eyes’ but if it is made with love and it is made to satisfy a hunger, that is what should be the most important.
Christy,I am so happy to meet you and to get your Butter Roll recipe. I just looked at the recipe and it looks just like the way my grandmother made hers. I always remember going to her house to eat and have this wonderful butter roll dessert. I see that you are going to be on The Today show Dec.29. I will be watching,hope to see you again soon. God bless you and your family.
Thank you so much Brenda!! I hope you have a Merry Christmas!
I love butter rolls. I always thought that my family was the only one that knew of them because none of my friends growing up had ever heard of them. Of course, in the best Southern tradition, ours are made slightly different than your recipe, but the historic lore to our family annuls is just as strong. My great-great grandmother used to make them in exchange for molasses from a local Cherokee tribe. I will always love the memory of my grandfather sharing the story of his grandmother making the delicious dessert and my kids getting to eat a piping hot bowl of them at the same time.
This is a great recipe. It’s nice to find the recipes like granny use to make. I didn’t get a chance to get the recipes from my granny and mom before they passed.
What a way to start off 2011. Hot butter rolls for breakfast. Better than doughnuts and for a cop that is saying something! I never had these as a kid but both of my parents grew up on butter rolls. There are lots of variations. Add chopped pecans, or choclate powder, or cream topped. Use your imagination, my Greatgrandmothers did.
I have never heard of butter rolls until now. Oh Lawd’, can’t wait to try ‘em. I once had some spice cake with a sauce over it similar to the one you describe. This is one recipe, I gotta ask my mama if she has ever heard of. I can smell them now. Thanks Christy for sharing your family with us and your love of cooking.
Oh, I am soooo happy to find this recipe! My hubby’s aunt makes these and she is like your grandmother, she just says it is made with (all the ingredients) and love! Ha Ha ha, I will fool her now and make her some butter rolls! Yipee!
LOL, I am so glad you found it Angie! Let me know what she says!!
I grew up on Butter Roll…that’s what my Daddy called it. He’s 82 and has been making it most of his life. Got the recipe from his Mama. He cooks his in a stock pot and covers the rolls with the milk mixture by about an inch or so. And yes, like your Granny, he always told me he used a little of this and a little of that. About 10 years ago, he was visiting and I had him make it while I stood by with pen and paper and wrote down the recipe with measurements. It’s the Oklahoma version. I did NOT want this to pass from our family. It is so rich but oh so good! Thanks so much for posting this!
Hi Gwen! Thank goodness you preserved your Dad’s recipe!! Those are the ones that mean the most and hold so many memories!
Oooooh my goodness!! I made these tonight and they are soooooooo good! I took some over to my neighbor’s while they were warm. They loved them of course! This is a keeper for sure.
I tried these and they are soooo good! It makes me want to have kids just so I can pass this recipe down
It’s like peach cobbler without the peaches! Decadent!!
Love this recipe! Thank you for posting it! This is a keeper! Just made these and they are delicious. I am requesting your coobook for my birthday next month! I cannot wait!
My Mamaw and Mother made these. My Mother would crave them, and talk about how good her Momma made them when she was a little girl. And Yum, Yum, they are good. Mamaw would use just a tinge of nutmeg rather than cinnamon most of the time, then sometimes she would use cinnamon or cocoa. Now….I think I like the cocoa ones, but they are all good. I remember also, that they just poured milk over them, and it would make it’s own thin custard sauce. And what really made them rich, was using “cow’s” butter (ya know…fresh churned, not store bought). Oh, I might have to try a batch tonight!
Yes, nutmeg is what I remember. My great-aunt Jess made butter roll one time when I was a child; it was the best thing I ever tasted. Aunt Jess was born in Coffee County, Tenn. before they moved to East Texas. She was the eldest, my Grandma was the baby.
Christy, I am sitting at my computer in tears; tears of absolute thankfulness. I have so grieved over not having my Granny’s Butter Roll recipe. I made my girls a 140 page, handwritten, recipe book for Christmas ( and also gave them a copy of your cookbook) and was sad that I could not include Granny’s Butter Roll recipe. I now can! Thank you so much for saving this old recipe. My Granny used to make this using leftover “cathead” biscuits. She didn’t believe in wasting anything…..hmmm, sounds like another southern girl I know. Thanks again.
My 99 year old grandma always made hers with cocoa powder instead of cinnamon. It has been so long since we had these I think I will surprise her tonight. She can’t really chew anymore so I am always on the look out for soft things. I bet while they are baking she will remember the smell (she has alzheimers) and give her special smile. THANK YOU SO MUCH!!!!!!
Oh, and we always called them stickies
I have been looking for this recipe for some time now, my grand mother used to make this for my day when he was liitle, and over the holidays he was telling me how he new only two people who could make it , my grandmom and another women.
sorry my fingers were moving way to fast, any way i have been on a mission to find recipe. so i want to say thank you!!!!! i didnt tell my father i was making it i just took it over to him. and he said i cant believe it, “THIS IS IT” not only have i made him happy , my children brent (3) and sydney (12) have enjoyed your recipes also.
What a wonderful surprise for your Dad!! I am so glad to hear it was the right recipe!!
My wife just made these for us. One word: YUM! I liked them. My kids (5, 3, and 1) liked them too. My only regret is that there are no leftovers at all.
I am so glad to hear that you all liked them Jeff!!
I am 50 years old. I have been looking for this recipe 42 years. All the people who used to make these things have either passed or forgotten how.
Christy – Oh, my, these are SO good! I logged on to get the Blue Ribbon Brownies recipe, saw these and now my belly is full!
I have a 4 yr old who’s been having a tough time finishing her meals lately. The Butter Rolls were used for bribery tonight. It worked! I put her dessert beside her and told her she could have it as soon as she was done. She looked at it kinda funny but I told her it was really good and showed her my empty plate. Moments later I was wrapped in a big bear hug, given a kiss and told “Thanks Mama! It IS GOOD!!” I hope there is some left for her daddy when he gets home tonight… lol
Off to quickly do dishes and then succomb to my Butter Roll Coma. Thanks for the awesome recipe. This will become one of our family traditions.
Thank you so much Barbara Anne!! Aren’t hugs the best payment ever?
Oh. My. Gosh. I used to date a guy whose Grandmother used to make these.
Her Butter Rolls and Potato Dumplings are what helped me “Beat Anorexia”. *wink, wink*
I just put your Fiesta Chicken in the crock pot, and I’m trying REAL hard not to make these Butter Rolls. It’s a battle I might not win.
Shoot Diane, I think you should give in and make them and have a walk down memory lane.
I totally caved. They’ve got about 9 minutes left to cook.
Hands down, yours is my FAVORITE cooking blog ever, Cristy. I’m already planning this weeks’ menu. Will definitely include:
Ground Beef Stew
Beef Tips/Rice
…and I’m seriously wanting Fiesta Chicken again. You make it easy to plan!
Thank you, Cristy!
I made these last night. My husband and I had a special occasion where we decided to have dessert before dinner, just worked out that way
. He absolutely adored these! I loved them as well, of course. I don’t think he’s ever going to let me forget this recipe. Another case where the simplest of ingredients make the best food. Thanks!
My grandma made a butter roll dessert for us as children growing up. Her way of making them was the same as yours except for the way she did her dough. Grandma cut about 2-inch wide strips with the length varying depending on what size pan she would bake them in. She would slice up butter and line in the center of the 2-inch strips, sprinkle her sugar and cinnamon over the butter, fold the strips in half, and then seal the edges by pinching them together. Quite often she would add more of the milk sauce to the butter roll as it cooked. It was sooooo delicious. I want to try making them your way too and I bet they’re just as womderful.
Correct…family makes these every year for family reunions great conversations and love are discussed while eating these. This is what I remember. Family members are from deep down in south Texas, in their early 40′s and they have the recipe to a science always same great taste.
Christy, this made me tear up. This sounds just like my Aunt Kate’s recipe. Like you, I found her recipe in an old church cookbook – Chalkhead Baptist Church in Ozark, AL – a couple of years ago. I got so excited when I found the entry and then just died laughing. The recipe reads like this:
Eggs
Milk
Flour
Butter
Sugar
Vanilla
That was it! No instructions on preparation or cooking time or ANYTHING. Thanks so much for sharing. I’m so glad I asked you about them. If I think of any other lost recipes I will come to The Source.
xoxo
Debra
I am soooooo glad I found you, I have been looking for you and your recipes for ages and ages ( I’m 68 so it has been a long time, hehe) Really, I have been looking for “down home” recipes and your’s are perfect.
Thank you for the Butter Rolls recipe, I’m fixing them tonight, they sound too good. Meaning I’ll eat too many but what the heck.
[...] Allison Saylor The baked mac and cheese, chicken and rice in the slow cooker, banana bread, banana pudding, and old timey butter roll dessert! [...]
I’ve had these, but not in years! Thank you for sharing the recipe! I am going to make them soon. Maybe even today!
I love that you have all these NE Alabama recipes. Most people I know have never even heard of so many of these recipes, and my Grandmother can no longer remember them.
I am working hard to collect and recreate old family recipes so that my generation of cousins and our kids can share with the next generations. Thank you!
What a wonderful project, your family will appreciate all of your efforts for years to come!
My grandmother used to make these…but used the very cheap canned biscuits. The “name brand” canned biscuits didn’t work as well. haha She would roll out each biscuit very thin, then place two pats of butter, a teaspoon of sugar and a cap full of vanilla on each biscuit. She would pull up the sides and pinch them together to form a litte napsack. Flip them over and place them in a buttered cake pan. Once all the little napsacks of goodness were made and placed in the pan, she would add a few more pats of butter scattered about and then pour warm whole milk in the cake pan, creating that warm bath.
Just for ME, she would do the same thing again, but adding a teaspoon of love (cocoa) to each napsack. She only made chocolate butter rolls for her favorite! haha I loved watching and helping as she cooked and baked.
I now have a quick go to dessert recipe for my husband, who has a sweet tooth. I learned to make biscuits from my grandmother who never measured anything except with her fingers, her palm, or a teacup. and doughs were ready when they felt right, it is hard to describe the feel to someone who doesn’t understand. and besides, they never ever owned a pastry cutter, how could you know if the feel was right if you didn’t feel it? I can afford a pastry cutter but I don’t own one and will never buy one either.
Christy, I originally went to college to be a home ec teacher but changed majors. My college foods professor on the first day of class asked us if we knew how to tell if an egg was raw or hard boiled without breaking it. I was the only person who raised my hand. momma taught me, spin it, if it wobbles it is raw and if it spins like a top it is cooked. purely physics and changing center of gravity in the raw egg. The professor upset that I had stolen her thunder said it only worked on a wooden table, however we all know that is wrong.
This tidbit is good to know at Easter time if you get your eggs mixed up in the icebox.
We sure do know Kathy!! What did you end up changing your major too?
Christy – your grandmother and mine had so many of the same recipes! We lost my grandmother 10 years ago in Sept and still miss her so much. My mom and I were making your fried pies together a couple of weeks ago, and she was wondering if you had a butter roll recipe because my grandmother (her mom) used to make one that she loved. I am SOOO happy to find this recipe to share with her. TKU oh so much!!
[...] – I made the Old Timey Butter Rolls over the weekend. They were oh so gooooood!! My kids have asked all week when will I make them [...]
Oh you have made my month! When I was growing up the little town donut shop had these. I loved them! We moved, and somehow I forgot about them for a few years, as i’m not much of a donut person. But, I was shocked (appalled, and disappointed) when I went into several donut shops looking for these and nobody knew what I was talking about! I asked my mom and dad, they remembered them, but had no idea what they were called. I have searched for years for these in bakeries, and donut shops to no avail. THANK YOU, THANK YOU, THANK YOU!!! I can’t wait to make these, will report when I have made them!!
After all those comments, I HAVE to make them now. I did not have a grandmother and Mother never made them. Bet I can get them going in our family now. Never too late to start.
I am frm Delaware and my mother was born in Southern Ga, and she made the butter roll for the family.She would have to make alot bc all my friends would come over and eat just the butter roll.Now that she has passed my 19yr.old daughter has been looking for the recipe.I would like to say thank you.
What a great memory and tradition Brenda! I am so glad to hear that your daughter will be carrying it on!
Hey Christy,
Love,love,love your website. I haven’t seen you at church to tell you how much I love and appreciate you for your comments about that Too Easy Coconut Cake recipe. I could spend the day at your website, but always want to try the recipes. Thank you so much for getting the ButterRoll recipe out there. We haven’t had one since my Aunt Estell died over 12 years ago (she was like my Grandmother}.
Love you much, Miss Patsy
not sure if anyone will see this quickly (I am gonna make these tonight)….My question is can you make the dough, and roll them up, refrigerate over night and then make milk sauce and back the next morning?
Hey Rebecca!
For this recipe, I’d make the dough just before making the dish but an alternative would be trying it with canned crescent roll dough to save time. Oooh now I wanna try that!
Wow! thanks for that fast reply! So thankful you responded. making them for my Sunday school class tomorrow….I’ll just wake up a little early!
thanks so much! I love everything to put on the site! Your dishes have become our cookbook and weekly favs!
Love this site…..it has become my very favorite. Thought I would share a quick recipe almost like this from my Mama. She would take leftover biscuits, cut them in half, generously butter the cut biscuits and broil them until brown and toasty. Then she would take your sauce recipe (except she added cinnamon with the vanilla) and pour over the hot biscuits. We called it bread pudding.
Oh Mary, that sounds wonderful!! I am going to have try it soon, thank you so much for sharing!
This looks more like a cinnamon roll with milk poured over it. My family makes it from scratch repeatedly and never have I seen one look like this. I don’t think that I would like the crusty texture, but I’ll give it a try. Most butter-rolls (home made) from scratch resemble a doughy substance like you’d find in a peach cobbler with less texture. But to each his own…. I’ll try it maybe.
Christy, I just found your recipe after talking to my mom last night. She couldn’t remember her recipe for Butter Roll. I read yours to her and another one I found online. She wants me to print yours out and we will try it next week when I come home.She will be 78 in November and worked at the school cafeteria over 35 years. She has some wonderful recipes and so did my grandmother. A lot of them are lost. Thank you so much for sharing yours. I am going to make your for tomorrows dinner after church. I will be making many more of your recipes in the future for my children and grandchildren. My second grandson mentioned today how her loved my cakes. What a conpliment from a twelve year old.
I know that made your day Dorothy, what a sweet grandson you have! From what I have seen from most twelve year olds they don’t pass out compliments too often so I know you have to treasure that one.
Thanks for this recipe. I actually played with it and added diced, sugared apples. It was great. Tasted a lot like my grandmother’s apple roll. Kids like this and it is so easy to make. Love this site. Thanks for putting these recipes out where we can keep the southern cooking alive and share them with our children.
You just made my day, thank you so much!! So glad you enjoyed the recipe!
Saw this recipe for the first time today and they sound delicious, can hardly wait to try them. Don’t you just love those old church cookbooks? I have a nice little collection of them. I really appreciate that I’m not the only person who wants to “revive” them. Thanks for all you do.
Finally made these last night for a snack after church and they were a big hit. Thanks for the “no fuss” recipe.
Made these a little while back and they were an enormous success–this is officially one of my “special desserts” recipes! Wow, SO GOOD!
So glad you enjoyed them Deb!!!