This is an old recipe, shared by my friends Willie Simmons and Beverly Wolfe. This is one their mother, Miss Ruby, made for them when they were kids.
Rolls
Piecrust dough (see page 122)
¾ cup sugar
½ cup butter, melted, plus extra for preparing the baking dish
1 teaspoon vanilla extract
Custard
1 tablespoon all-purpose flour
¾ cup sugar
3 cups milk
2 large eggs, beaten
1 teaspoon vanilla extract
To make the rolls: Preheat the oven to 400 degrees. Butter a 9 × 13-inch baking dish. Roll the piecrust into a 12 × 16-inch size on a lightly floured surface. Combine the sugar, butter, and vanilla extract in a small bowl. Sprinkle over the crust. Beginning at the long side roll up jelly-roll fashion. Cut into 1-inch pieces and place flat side down in the prepared dish. Bake for 20 to 25 minutes or until golden brown. While the rolls are baking, prepare the custard.
To make the custard: Combine the flour and sugar together in a medium saucepan. Add the milk and beaten eggs. Cook over medium-high heat, stirring constantly until the mixture comes to a boil and is slightly thickened. Add the vanilla extract. Pour the hot custard over the butter rolls when they come from the oven. Dip out into serving bowls as you would a cobbler.
Makes 8 to 10 servings.