OLD FASHIONED BUTTER ROLLS
These Old Fashioned Butter Rolls are delicious! They are unique as they are made with milk poured over them. The bread soaks it up for a wonderful texture and taste. These butter rolls will quickly become a family favorite! These are perfect for Christmas morning.
Old Fashioned Butter Rolls Ingredients Needed:
All-purpose flour
Salt
Baking powder
Shortening (I used Crisco)
Water
Filling ingredients for butter rolls:
Granulated sugar (can use brown sugar)
Ground cinnamon
Butter, divided
Topping ingredients:
Evaporated milk
White or brown sugar
Vanilla extract
pinch nutmeg (optional)
As you can see these are very common ingredients and most people would have these ingredients on hand. You could easily add nuts before rolling them up or sprinkle on top before you add the topping mixture. From the photos we made these small rolls but you can easily make them larger and have half the amount. Full recipe in printable recipe card below.
“This is just like my mother used to make, which she learned from her mother. Mother grew up on a farm, and she said the ingredients were always to hand. Even though I grew up in the city, I always preferred this to cake for my birthday. The only difference in Mother’s recipe, would have been that she used whole fresh milk with some half and half instead of canned milk. This is SO satisfying and takes me home. Thank you for sharing. Blessings!”- Karen
“Love these!! I lost my mom’s recipe years ago. She made hers chocolate and vanilla sometimes. I loved them as a kid. There is nothing like a good butter roll. So glad I found your recipe.” – Melinda
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Old Fashioned Butter Rolls
Ingredients
Ingredients for butter rolls:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 3/4 cup shortening I used Crisco
- 3/4 cup water
Filling for butter rolls:
- 1/4 cup white granulated sugar can use brown sugar
- 1 1/2 teaspoons ground cinnamon
- 12 tablespoons butter divided
Topping for butter rolls:
- 1 12 ounce can evaporated milk
- 1/2 cup white or brown sugar
- 1 teaspoon vanilla extract
- pinch nutmeg optional
Instructions
- Whisk together the flour, salt and baking powder, cut in the shortening until mixture is like coarse crumbs, add water and make into a ball. Put out onto floured surface and cut in half. Roll each half into an oblong about 6 x 10 inches. Add filling ingredients.
Filling Instructions:
- Whisk together the sugar and cinnamon and spread half over each rolled out piece of dough. Cut six tablespoon butter into small pieces on each piece of dough. Roll each one up as in photo below and cut into 1 inch cinnamon rolls. I got 10 from each one. Spray a 9 x 13 baking dish and add butter rolls. Bake in preheated 350 degree oven for 30 minutes or until rolls are done and brown on top. Remove from oven and add topping.
Topping Instructions:
- Whisk together ingredients and pour over butter rolls. Put back into oven for about 15 minutes or until mixture is thick and bubbly. Makes 20 rolls.
Notes
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These look yummy,, I don’t use Crisco so can I sub Beef Tallow, Butter or Lard for it ?
I would think you could, but can’t say for sure.
I lived on a dairy farm with my aunt and uncle when I was a kid (80 years ago) My aunt made these and I loved them. The only differences were that we had resh milk and old- fashioned homemade butter that I helped to churn, and she only used vanilla (no cinnamon or nutmeg). Recently I was looking online to try to find this recipe but couldn’t find it because I didn’t know what it was called. I am so excited to make this–amazing how tastes and smells bring back old memories and feelings, isn’t it? Thank you for a lot of good old recipes, but for me this is the very best.
You are very welcome and I am thrilled you found it. Fresh milk and homemade butter… I am sure that made these butter rolls.. NEXT LEVEL!
There was no photo of how to roll them as stated. These sound delicious! I can’t wait to try them!
Just wondering are two twins? Making these on Saturday. Sounds yummy!
Yes, we are twins! Hope you enjoy the butter rolls!
My grandmother used to make something like this, but she always put peaches and rolled them up and then put them in a pot and pored the milk mixture on top and cooked them on the stove, covered with the lid. My question is, can you make these on the stove the same way? Or can you give me a similar recipe? I have thought about this recipe for years and would love to find it again, thank you for your wonderful recipes and especially the homemade ones!
Linda Wingo
This was my all time favorite sweet grandma use to make. The house smelled heavenly when baking. The only difference, she used pie crust dough, which would leave it flaky and a bit crunchy and no cinnamon, only the wonderful smelling nutmeg. She also used only white sugar. The sugary nutmeg syrup was awesome with the pie crust texture. I thought grandma made up the name “Butter Roll.” But I guess not,
My Nannie always made these with her extra biscuit dough. I love them!!
Love these!! I lost my mom’s recipe years ago. She made hers chocolate and vanilla sometimes. I loved them as a kid. There is nothing like a good butter roll. So glad I found your recipe.
This is just like my mother used to make, which she learned from her mother. Mother grew up on a farm, and she said the ingredients were always to hand. Even though I grew up in the city, I always preferred this to cake for my birthday. The only difference in Mother’s recipe, would have been that she used whole fresh milk with some half and half instead of canned milk. This is SO satisfying and takes me home. Thank you for sharing. Blessings!
What great memories! 🙂
Growing up my Mama made something similar that we called “stickies”. Same filling but made with leftover pie crust. Bite size. Just yummy. I still make them occasionally but not to often. Pretty laden with calories but melt in your mouth! Again, yummy!
Why is it called butter rolls but made with Crisco?
Can butter be used instead?
The butter is in the filling.. use whatever you like.
I remember my grandmother making these, but without cinnamon. Just plain butter rolls. Delicious!
Hope you enjoy this recipe, Judy, and we share the same name. My maiden name is Judy Parker! What a coincidence.
My grandmother and mother made these for her 6 children. Since we lived on a farm and had milk cows butter wasn’t a problem. Both covered with boiling water just until covered and baked until brown on the top. A serving of heaven in every spoon full. Often served with raw cream over each serving.
I have had the chance to enjoy this only one time in my 66 years. A coworker of mine brought it to work one time and shared it with me. Oh was it good.