Butter-Roll Pudding

by Linda
(USA)

Rolls
1 cup sifted self-rising flour.
1/4 cup shortening
cold water
Cut shortening into flour.
Add enough water to moisten.
Put dough on a floured surface and roll into a rectangle shape about 1/4 inch thick.
Spread with a thin coat of soft or melted butter.
Roll up jelly-roll fashion and seal the edges.
Cut into 2" slices and place in a buttered 9" baking dish.

Sauce
Combine 2 cups milk,1/2 to 3/4 cup of sugar and 1 tsp. vanilla flavoring in a sauce pan. Cook until all the sugar is dissolved and the mixture is hot.
Pour the sauce over the rolls.
Dot with additional butter.

Bake at 350 until sauce is thick and bubbly and the rolls are lightly brown.