Southern Butter Rolls

Southern Butter Rolls- serves 12

For the dough-
3 cups flour, plus more for rolling
1 tablespoon plus 1 1/2 teaspoons sugar
1 tablespoon plus 1 1/2 teaspoons baking powder
3/4 teaspoon salt
6 tablespoons cold unsalted butter
1 cup well-shaken buttermilk or whole milk

For the filling-
1 stick unsalted butter, at room temperature
1/4 cup plus 2 tablespoons packed light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon fine sea salt

For the sauce-
1 (14-ounce) can sweetened condensed milk
2 cups half-and-half or whole milk
3/4 cup powdered sugar
2 tablespoons unsalted butter
Pinch fine salt
1 teaspoon vanilla extract

Arrange a rack in the middle of the oven and heat the oven to 350°. Add flour, sugar, baking powder, and salt in a large bowl, whisk to combine. Cut 6 tablespoons butter into small pieces and add to the flour. Work the butter in with your fingers until it resembles fine breadcrumbs. Pour in 1 cup milk and stir gently with a fork until a soft dough forms. Place 1/4 cup plus 2 tablespoons packed light brown sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon nutmeg, and 1/8 teaspoon fine salt in a small bowl and stir to combine.

Then, generously flour a work surface. Transfer the dough onto it and pat into a rough 12×15 rectangle. Spread evenly with the 8 tablespoons softened butter. Sprinkle the spice mixture over the butter. Starting at a short end, tightly roll up the dough into a log. Pinch the ends to seal and arrange seam-side down. Cut crosswise into 12 pieces. Arrange the pieces cut-side up in a 9×13-inch baking pan (preferably metal), 4 across and 3 down.

Place 1 can sweetened condensed milk, 2 cups half-and-half or whole milk, 3/4 cup powdered sugar, 2 tablespoons unsalted butter, and a pinch fine salt in a medium saucepan over medium-high heat. Stir gently until the mixture just begins to bubble and the sugar is completely dissolved. Remove from heat and stir in 1 teaspoon vanilla extract. Pour over the rolls, they will be swimming in sauce. Bake until the rolls are puffed and golden-brown, and the sauce is bubbling and beginning to caramelize, 40 to 45 minutes. Let cool for several minutes. Serve each roll with a spoonful of sauce.

You might also enjoy

V-8 Juice

V-8 Juice- Makes 15-20 quarts. Ingredients: 1 bushel of tomatoes