Grandma Hall's Butter Rolls

GRANDMA HALL’S BUTTER ROLLS (with one modification) 

Submitted by Linda Horton 

Grandma used to save a “knuckle” of biscuit dough or dumpling dough to use in this recipe as an after-school snack for my mom. When I was trying to find the recipe, I stumbled upon the same recipe using Pillsbury crescent rolls. So, I thought I would try it! You can use pie dough, biscuit dough, or these rolls.

Grandma Hall's Butter Rolls


  • 1 can Pillsbury crescent rolls, separated in to 2 halves with additional seams pinched shut.
  • 1/4 -1/2 stick of butter, depending on how “buttery good” you want them!
  • 1/8 cup of sugar (use more or less to your taste)
  • Cinnamon to sprinkle on the sugar. You can also use nutmeg, pumpkin pie spices, cardamom or any combination.
  • Casserole dish, pre-greased with butter or Pam.
  • 1 cup whole milk. You can also use half and half, which is how I make them.
  • 1/2 cup sugar
  • 1 tsp vanilla


  1. Preheat oven to 350°F.
  2. Spread 1/2 of the packaged rolls on the counter and be sure all perforations are pinched closed.
  3. Spread a good layer of butter over all; then sprinkle on sugar and cinnamon.
  4. Roll the rectangle along the longer side; then cut 1” pieces.
  5. Put each piece, cut side up, in the casserole pan.
  6. Repeat with the second half of the dough.
  7. Heat the milk, sugar and vanilla in the microwave for about 1 minute. Stir to check and see if sugar is dissolved. If not, continue heating for another 30 seconds. Do NOT let it come to a boil!
  8. Pour the milk sauce over the rolls and bake for 30-35 minutes in a 350° oven.
  9. Let the dish set a few minutes until it stops bubbling, then place 2-3 pieces in a dish and spoon over the milk sauce.
  10. This is good enough just as it is, but if you want to add fresh berries, go for it! Also, this recipe doubles beautifully for a company dessert.

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