• Tommy Centola

Butter Rolls

This week, I will be sharing two breads to accompany your meals. With the weather turning cooler, baking becomes a little more enjoyable. I don't like to have my oven going during the heat of Summer. With the thermometer dropping, I welcome the warm kitchen.


1/2 cup butter, softened

3 1/2 cups sugar, divided

3 1/2 cups milk, divided

1/2 cup water

1 1/2 tampons mace

2 teaspoons vanilla extract

1 1/2 cups all-purpose flour

3 teaspoons baking powder

1/2 teaspoon salt

1/3 cup shortening

Heavy cream


Preheat oven to 375℉. Grease a 9x13-inch pan.

Cream together butter and 1/2 cup of sugar. Set aside.

In a large saucepan, mix together 3 cups sugar, 3 cups milk, water, mace and vanilla extract. Over medium heat, cook until all of the sugar is dissolved. Remove from heat.

In a large bowl, sift together flour, baking powder, and salt. Cut shortening into flour mixture until small pea-size balls of dough form. Stir in 1/2 cup milk to form a soft dough. Turn dough out onto lightly floured pastry board and roll 1/2-inch thick. Spread dough with creamed butter and sugar mixture. Starting from one of the wide sides of the dough, roll up the dough like a cinnamon roll. Cut roll into 1-inch thick slices. Place rolls in greased pan, not too close together. Pour the syrup mixture over the rolls and bake 20-25 minutes. Remove from oven, let cool 5 minutes, then serve in bowls topped with heavy cream.


Enjoy!!!


#CreoleandCajunComfortFood


Good Cooking, Good Eating and Good Living!!!

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