Ollie -- Childhood food memories can be so special! I hope this is the recipe you want.

BUTTER ROLL

Pastry:
1/4 c. butter
1/4 c. Crisco
1 Tbsp. sugar
1 1/2 c. flour
1 tsp. salt
3/4 tsp. baking powder
1 egg, beaten
1/4 c. milk

Sift together dry ingredients. Cut butter and Crisco into flour mixture to fine crumbs. Mix egg and milk together and add to pastry until moistened. Gather into a ball; press down slightly and chill.

Pinch off small balls of pastry and roll to approximately 6 to 8-inch rectangle. Cut small cubes of butter and spread over pastry or spread soft butter generously over pastry. Sprinkle generously with sugar, then lightly with nutmeg. Roll tight and firm as with a jellyroll.

Transfer to a well-buttered Pyrex baking dish that will accommodate 8 or 10 rolls or the amount you plan to bake.

Brush tops of rolls with milk, then sprinkle with sugar. Bake in a 375 degrees or 400 degrees oven until golden brown. Remove from oven;
immediately place on serving bowls and serve with sauce.

Sauce:

1 c. sugar
3 Tbsp. flour
1/4 tsp. salt
1 egg yolk, beaten
2 1/4 c. milk
1 Tbsp. butter

Combine sugar, flour and salt in a heavy boiler. Stir in milk and egg yolk. Cook until thickened to a sauce consistency. Remove from heat; add butter and 1/8 teaspoon nutmeg.

Pour over servings of butter roll. You may store unused sauce in refrigerator and reheat for later use on remaining butter
rolls, if any left.