Betty's Kentucky Butter Roll

Betty demonstrates how to make Kentucky Butter Roll. This is one of the desserts that many of you requested after seeing it on our field trip to Cedar Village Restaurant in Irvine, Kentucky. This is an old family recipe from the previous restaurant owner, using the proportions that I "guessed" at. The Butter Roll turned out great, and I think that you will really enjoy this dessert that originated here in Central Kentucky.
Kentucky Butter Roll
(Makes 2 small butter rolls; just increase the amounts for more butter rolls.)
2 tablespoons butter, softened
1 pie crust, rolled out (I used a pre-made refrigerated pie crust, but you can make homemade crusts-as many as you want-for as many butter rolls as you like. I have several recipes for homemade pie crust in Betty's Kitchen.)
1 cup sugar
1 ½ teaspoons nutmeg
½ stick butter, softened (You may use more, if you like.)
1 cup water
1 tablespoon cornstarch
nutmeg for sprinkling the top
vanilla ice cream or whipped topping
Place a circle of pie crust dough on a flat surface. Spread with 2 tablespoons softened butter. In a small bowl, mix 1 cup sugar with 1 ½ teaspoons nutmeg. Use about ¼ of this mixture to sprinkle over the top of the buttered pie crust. Turn over an edge of the pie crust and roll the pie crust into a long roll of dough. Slice off about ½ inch at each end to trim it. Cut the roll of dough into 2 equal halves, and set aside. In a saucepan, melt ½ stick butter and add the remaining ¾ cup of sugar-nutmeg mixture and set aside. Mix 1 tablespoon cornstarch with 1 cup water. Stir until cornstarch is completely dissolved in the water. Add the cornstarch-water mixture to the saucepan containing the melted butter and nutmeg-sugar. Stir until all ingredients are combined. Place the saucepan on the stove over medium heat, and bring to a boil. Reduce heat and boil for 1 minute, until sauce is brown and bubbly. Pour about 1/4 of the sauce into an ungreased 8-inch by 8-inch Pyrex dish (You may need to adapt the size of your baking dish, depending on the number of butter rolls you want to make at one time.) Place the two butter rolls into the dish containing ¼ of the sauce. Pour the remaining sauce over the top. Sprinkle the top of each butter roll with a light sprinkling of nutmeg. Place in a 325-degree oven and bake for 30 minutes, or until butter rolls are flaky and sauce is brown and bubbly. Remove from the oven and let cool for about 10-15 minutes. Serve in a dessert bowl by spooning out a portion of the butter roll and then spooning desired amount of sauce over the top. Top with vanilla ice cream or whipped cream, if desired. Enjoy!!! This is a delicious recipe, and I really hope you like it! Love, Betty ♥♥♥♥♥
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