Ingredients: |
Ingredients: For the dough:
3 cups unbleached all-purpose flour, plus more for rolling
1 tablespoon plus 1 1/2 teaspoons granulated sugar
1 tablespoon plus 1 1/2 teaspoons baking powder
3/4 teaspoon fine salt
6 tablespoons cold unsalted butter
1 cup well-shaken buttermilk or whole milk
For the filling:
8 tablespoons (1 stick) unsalted butter, at room temperature
1/4 cup plus 2 tablespoons packed light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated 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
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Directions: |
Directions: Let 8 tablespoons (1 stick) unsalted butter come to room temperature for the filling if needed.
Make the dough: Arrange a rack in the middle of the oven and heat the oven to 350°F.
Place 3 cups all-purpose flour, 1 tablespoon plus 1 1/2 teaspoons granulated sugar, 1 tablespoon plus 1 1/2 teaspoons baking powder, and 3/4 teaspoon fine salt in a large bowl and whisk to combine. Cut 6 tablespoons cold unsalted butter into small pieces and add to the flour mixture. Work the butter into the flour mixture with your fingers until it resembles fine breadcrumbs. Pour in 1 cup buttermilk or whole milk and stir gently with a fork until a soft dough forms.
Make the filling: Place 1/4 cup plus 2 tablespoons packed light brown sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon freshly grated nutmeg, and 1/8 teaspoon fine salt in a small bowl and stir to combine.
Generously flour a work surface. Transfer the dough onto it and pat into a rough 12x15-inch 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 9x13-inch baking pan (preferably metal), 4 across and 3 down.
Make the sauce: 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 the 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. |
This recipe for Southern Butter rolls is from