Homemade Butter Roll Dessert Recipe

Old Fashioned Butter Rolls Southern Bite

WebSep 24, 2020 · Preheat the oven to 350°F and lightly spray a 9x13-inch baking dish with nonstick cooking spray. In a large bowl, cut the …

Rating: 5/5(8)
1. Preheat the oven to 350°F and lightly spray a 9x13-inch baking dish with nonstick cooking spray.
2. In a large bowl, cut the shortening into the flour using a pastry blender or two forks. The goal is to get the shortening cut into tiny pea-size pieces.
3. Add the water and stir until combined. Use your hands to gently knead the dough until it holds together.
4. Turn the dough out onto a lightly floured surface and roll the dough into a thin rectangle that is about 10x16-inches. Spread the soft butter to cover the dough then sprinkle with the sugar and nutmeg (or cinnamon). Carefully and tightly roll the dough up jelly roll style and pinch to seal the long edge. Cut the dough into 12 even rolls and place them into the prepared dish.

Preview

See Also:

Show details

Southern Butter Rolls 12 Tomatoes

WebJun 29, 2020 · Preparation. Preheat the oven to 350°F. Unwrap one stick of butter and set on a plate near the oven to come to room temperature. …

Rating: 4.4/5(144)
1. Preheat the oven to 350°F. Unwrap one stick of butter and set on a plate near the oven to come to room temperature. Cut the second stick into cubes and freeze for 10 minutes.
2. In a large bowl, whisk together the flour, 2 tablespoons of the sugar, baking powder, salt, and baking soda. Add the chilled butter and toss to coat.
3. Using your fingers, pinch the butter into the flour until it resembles coarse meal. Add buttermilk and stir until no dry flour remains.
4. Turn out dough onto a flour-dusted surface. Dust the top of the dough with flour and roll out into a 12x18-inch rectangle.

Preview

See Also:

Show details

Tried & True Honey Butter Rolls Sally's Baking …

WebApr 7, 2023 · With the stand mixer running on low speed with the dough hook attachment, add the remaining honey, egg, egg yolk, melted …

Rating: 4.8/5(61)
1. Pour warm milk into the bowl of a stand mixer fitted with a dough hook attachment. Or, if you do not own a stand mixer, a regular large mixing bowl. Sprinkle yeast and 1/2 teaspoon sugar on top of the milk. Give it a light stir with a spoon and allow to sit for 5 minutes. The mixture should be frothy after 5 minutes. If not, start over with new yeast.
2. With the stand mixer running on low speed, add the honey, egg, egg yolk, melted butter, salt, and 3 cups of flour. Beat on low speed for 1 minute, then add remaining 1/2 cup of flour. Beat on low speed for 1 minute as it all combines. The dough should be thick, yet soft. And only slightly sticky. It should pull away from the sides of the bowl as it mixes. When it does, it is ready to knead. If, however, the dough is too sticky to handle– add more flour, 1 Tablespoon at a time. Make sure you do not add too much extra flour; you want a soft, slightly sticky dough.
3. Form dough into a ball and turn it out onto a lightly floured surface. Knead for 2 minutes, then place into a greased bowl– I usually just use olive oil or nonstick spray. Turn the dough over to coat all sides. Cover the bowl with plastic wrap and place it in a warm environment to rise until doubled, about 2 hours. For this warm environment, I preheat the oven to 200°F (93°C) then turn the oven off and place the bowl inside the warm-ish oven.
4. Once doubled in size, punch down the dough to release any air bubbles. Remove dough from the bowl and turn it out onto a lightly floured surface. Punch down again to release any more air bubbles if needed. Using a sharp knife, cut the dough in half. Cut each half into 8 equal pieces for a total of 16 pieces that are about 1/4 cup each– golfball size, give or take. They don’t need to be perfect! Shape into balls as best you can and arrange in a greased 9×13 baking pan. Loosely cover with plastic wrap and allow to rise until doubled in size and puffy, about 1 hour.

Preview

See Also:

Show details