For the Butter Rolls
- 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
For the Milk Sauce
- 2 Cups milk
- 2/3 Cups Sugar
- 1 teaspoon vanilla
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Cut shortening into flour really well with a fork. Stir in milk.
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On a floured surface, dump out dough and press together with your hands to form a ball.
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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.
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Cut into nine slices about one inch thick each. Place into a lightly greased 8×8 baking dish.
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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.
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Bake at 350 for 30-40 minutes, or until rolls are lightly browned on top.
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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.
Shortcut Version
- 1 Can Crescent Roll Dough 8 ounces
- 1/4 cup butter or margarine softened
- 1/8 cup sugar
- 1/2 tsp cinnamon
Milk Sauce
- 1 cup whole milk
- 1/3 cup sugar
- 1 teaspoon vanilla
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Preheat oven to 350. Roll out crescent roll dough onto greased or floured surface. Press seams together.
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Spread softened butter over dough, leaving 1/2 inch space at edges on all sides. Sprinkle with sugar and cinnamon. Roll up longways and squeeze lightly with hands to seal.
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Cut into 10-12 slices.
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Placed slices in greased 8 inch round pan.
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Place milk and vanilla in measuring cup and heat in microwave until very warm. Stir in sugar until dissolved. Pour over rolls.
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Bake for 30-35 minutes, or until golden brown on top. Once removed from oven, let sit for 5-10 minutes before serving.
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Serve warm and enjoy!
