CHEF JOHN FOLSE
CULINARY INSTITUTE

AT NICHOLLS STATE UNIVERSITY

THIBODAUX – LOUISIANA

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CHEF JOHN FOLSE
CULINARY INSTITUTE

AT NICHOLLS STATE UNIVERSITY

THIBODAUX – LOUISIANA

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Classic Butter Roll

Classic Butter Roll
Recipe courtesy of Felicia Suzanne Willett, August 2016

Makes 8 servings
FOR THE CRUST:
2 cups flour
1 teaspoon salt
1 cup butter, cold
1/2 cup water
FOR THE SPREAD:
¼ cup butter, softened
¼ cup sugar
2 teaspoons nutmeg
FOR THE SAUCE:
2 cups Half and Half
1 cup sugar
2 tsp vanilla
In a food processor, combine the flour, salt and cold butter. Process until the mixture
is crumb like. With the machine running, slowly add enough water until the mixture
forms a ball and cleans itself from the side. Remove the dough and rest for 10
minutes. In a saucepan, combine the cream, sugar and vanilla. Bring to a boil and
remove from the heat and set aside. Lightly flour a work surface. Roll the dough out
into ¼ inch thick 12 x 12 rectangle. Smear the butter over the dough. Sprinkle the
dough with the remaining sugar and nutmeg. Starting at one end roll the dough up
like a cinnamon roll. Refrigerate for 30 minutes. Remove the dough and allow to rest
for 30 minutes. Preheat the oven 350F. Cut the dough into 8 equal pieces. Lightly
grease a 9 x 13 baking pan. Place the dough pieces onto the prepared pan. Pour
into the pan Bake for 30 minutes. Remove and cool slightly. Serve each piece with a
spoonful of the pan sauce over the top. Serve warm. Garnish with mint and whipped
cream. Dust with powdered sugar.

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