Butter Rolls are always delicious for smokos and morning teas…serve with extra butter or as is.
Make the same using a basic scone recipe…roll out, butter, roll and cut into slices and bake.
I have also used variations like adding chopped walnuts and apple, crushed nuts including pistachio, fried onions, chopped bacon, and left over sausage and potato chopped finely. You can use fresh herbs, mixed herbs and for the spicy, chopped chilli
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup shortening
- 1/2 cup water
- 3/4 cup butter, softened
- 1/4 cup white sugar
- 1/2 teaspoon ground nutmeg
- 2 cups milk
- 2/3 cup white sugar
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7×11 inch baking pan.
- In a large bowl, mix together flour and salt. Cut shortening in thoroughly with a pastry blender until mixture resembles breadcrumbs. Stir in water and press dough together with your hands. Roll out pastry into a large rectangle. Spread the butter evenly over the pastry, then sprinkle on 1/4 cup sugar and nutmeg. Roll up the dough jelly roll style and pinch to seal. Cut into 12 even slices. Place the rolls in the prepared pan.
- In a small saucepan, heat milk, 2/3 cup sugar and vanilla until mixture begins to bubble. Pour milk mixture over rolls.
- Bake in preheated oven until brown, about 30 to 40 minutes