"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Butter Roll Recipe

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This recipe for Butter Roll, by , is from Good Food from Good Folks: Choate Family Reunion 2006, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Becky Cole
Added: Tuesday, May 24, 2005

Category:
Category:

Ingredients:  
Ingredients:  
pie crust
sugar
margarine
milk
cinnamon (optional)

Directions:
Directions:
Make enough crust for a two-crust pie. Rollout and trim edges so it isn't real jagged. Dob with margarine. Sprinkle heavily with sugar. Roll and cut into slices about 1 - 1 1/2 inches thick. Place in a buttered baking dish. (Get close so sugar isn't strowed everywhere when you turn the roll on its side in the dish.) Sprinkle with sugar and dob with butter. Pour enough milk over the rolls to cover them. Bake at 350 until milk is gooey. Serve just as soon as it cools off enough that it won't blister your mouth. I must confess that I am a blister survivor!!!

Sprinkle the trimmed pieces with cinnamon and sugar and bake, then call me.

Personal Notes:
Personal Notes:
I don't use the cinnamon, but it is good with it.

 

 

 

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