EASY BUTTER ROLL

MS Farmer's Market Cookbook p. 217
H. Russell Cooper; Gore Springs, MS

Ingredients

Directions:
1 10 count can refrigerated buttermilk biscuits
6 T. butter
1/2 c. sugar
1/3 c. favorite jam, jelly or preserves
1 t. vanilla
●Roll each biscuit flat and cut each in half so it makes a half moon shape. Roll jelly roll fashion from bottom of cut end. This will make 20 small rolls.
●Place in 7 x 10 baking dish. You can fit 8 on each side and 4 down the middle of the dish. Cover with water until the rolls begin to float.
●Add sliced butter over rolls, then sugar and vanilla. Spread your choice of jam, jelly, or preserves over top.
●Bake 25 minutes in 375 F oven. Press the rolls down into the juice and bake about 5 minutes more or until golden brown.
●To make 9 x 13 inch pan, use one 10 count can and one 5 count can of biscuits, 1/2 c. butter, 1/2 c. fruit spread, 3/4 c. sugar and 1 t. vanilla. Bake longer until golden brown, using same method as above.

●This has been a hit for years no matter what has been used in it. Author's favorite spread is pear preserves.