Butter Roll Crust
A flaky, buttery crust with hints of nutmeg and cinnamon, perfect for sweet pastries or fruit fillings, appealing to bakers seeking a rich, tender base.
Ingredients
Instructions
- Combine the flour and sugar in a mixing bowl.
- Cut in the shortening until the mixture resembles coarse crumbs.
- Stir in the cold water until the dough comes together.
- Roll out the crust to about 1/8-inch thickness into a rectangle.
- Cut the dough in half to form two sections.
- Sprinkle each half with sugar.
- Dot with margarine and sprinkle with nutmeg and cinnamon.
- Roll each half into a roll.
Tips & Substitutions
For a flakier crust, ensure your shortening is very cold before cutting it into the flour. You can substitute butter for shortening if you prefer a richer flavor. If you don't have margarine, any soft spreadable butter will work. For added sweetness, consider mixing a tablespoon of vanilla extract into the dough.
Serving Suggestions
Serve these butter rolls warm, drizzled with honey or maple syrup for an extra touch of sweetness. They pair beautifully with a cup of tea or coffee. For a complete meal, consider serving alongside a fruit salad or a scoop of Easy Strawberry Rhubarb Jam to balance the flavors.
Storage & Reheating
To store leftovers, wrap the butter rolls tightly in plastic wrap or aluminum foil and place them in an airtight container. They can be refrigerated for up to 3 days. When ready to enjoy, reheat in a preheated oven at 350°F for about 10 minutes to restore their flaky texture.
Nutrition & Diet Analysis (per serving)
Each serving of Butter Roll Crust contains roughly 290 calories, with 5g protein, 42g carbohydrates, and 13g fat. It is an excellent source of vitamin C (36% of the Daily Value), and a good source of dietary fiber and protein. It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, though it may result in a denser crust. It's best to combine half whole wheat and half all-purpose for a lighter texture. Adjust the water slightly if needed, as whole wheat flour absorbs more moisture.
How can I make this recipe vegan?
To make this recipe vegan, replace the margarine with a vegan butter alternative. Use a plant-based shortening or coconut oil instead of traditional shortening. Additionally, ensure that any added toppings, like sugar, are vegan-friendly.
What can I do if the dough is too dry?
If the dough feels too dry, add a little more cold water, one tablespoon at a time, until it comes together. Make sure not to overwork the dough, as this can lead to a tough crust. Keeping everything cold helps achieve the best texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).