Old -fashioned recipe for butter rolls
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Collect all ingredients. Preheat the oven to 180 degrees C to 350 degrees F (). Butter a 13×9-inch bustle.
Photographer: Robby Lozano / Food Styling: Giovana Vazquez / Prop Styling: Abby Armstrong
Whisk flour, sugar, baking powder and salt in a large bowl for dough. Cut the cold butter until the mixture resembles coarse crumbs. Stir in the milk until a stiff dough forms.
Photographer: Robby Lozano / Food Styling: Giovana Vazquez / Prop Styling: Abby Armstrong
Flour of a work surface lightly and roll out the dough into a 15×13-inch right-handed.
Photographer: Robby Lozano / Food Styling: Giovana Vazquez / Prop Styling: Abby Armstrong
To fill the sugar, cinnamon and nutmeg in a small bowl. Spread the soft butter evenly over rolled dough and sprinkle with cinnamon mixture.
Photographer: Robby Lozano / Food Styling: Giovana Vazquez / Prop Styling: Abby Armstrong
Starting with a short end, rolling the dough tightly into a 13-inch long tree trunk. Lightly complete the ends and round the logarithmic log with a jagged knife in 12 (1 inch) round.
Photographer: Robby Lozano / Food Styling: Giovana Vazquez / Prop Styling: Abby Armstrong
Lay the rounds, cut the pages in a uniform layer that is about 1/2 inches in the prepared baking dish. set aside.
Photographer: Robby Lozano / Food Styling: Giovana Vazquez / Prop Styling: Abby Armstrong
For the sauce, stir the milk, sugar, butter and salt in a medium -sized saucepan. Often stir in strong heat until the milk is dissolved on the foam and sugar for about 5 minutes. Take off the stove and stir in the vanilla. Pour the mixture evenly over the part of the dough. They will almost be submerged.
Photographer: Robby Lozano / Food Styling: Giovana Vazquez / Prop Styling: Abby Armstrong
Bake in the preheated oven until the rolls are firm and golden brown, about 35 minutes. Leave for 5 minutes; Serve warm.
Photographer: Robby Lozano / Food Styling: Giovana Vazquez / Prop Styling: Abby Armstrong
Recipe developed by Giovanna Vasquez
