BUTTER ROLLS, OLD SCHOOL

Steps:

• 1. Preheat oven to specifications on biscuit pack, usually 325-350 degree's. Butter bottom and sides of a 9x13 baking dish.
• 2. Open biscuits, roll out a biscuit to a 3" round, add 1 teaspoon of butter to the center and then add sugar. I use a teaspoon and sprinkle sugar over the butter to cover it, I do not use a whole teaspoon of sugar. Fold biscuit in half, and seal edges, you will have a bumpy half moon shape. If you want to make it decorative you can pinch together like a pie crust. The idea is to seal the butter and sugar inside. Place in baking dish. Repeat for all remaining biscuits.
• 3. Once you have all of your rolls made, place in oven and bake for 25-30 minutes or until golden brown. While they are baking you can mix up the sauce. To keep cornstarch from lumping up, I mix cornstarch with the sugar, then I add it to the sauce, stir sauce until sugar is dissolved, and set aside. Once done, remove rolls from oven, do not turn off the oven. Stir sauce one last time and then pour over rolls. Place rolls back in the oven and bake until sauce is bubbling and thickened, about 15-20 minutes.
• 4. You can serve warm or let cool before serving. Add a scoop of vanilla ice cream, or your favorite ice cream, or serve as is. Yummy to my taste buds, :D! Enjoy!
• 5. **NOTE** If you are making this dish for only 2, you can use just one can of biscuits and cut sauce ingredients in half, it will still be delicious. I have also had people ask about making this recipe without the sugar. It might be possible to substitute sugar for splenda. You might have to use the splenda that is measured same as cup of sugar. Either way, if anyone tries it, let me know how it turns out. :D Enjoy!!! Enjoy!!