CHOCOLATE ROLLS

(RECIPE POSTED BY ROBIN HENRY)

Make biscuit dough the way you normally would, but roll it out much thinner (not as thin as pie crust),
maybe about the thickness you would roll it out to cut it into strips for dumplings. Do not cut yet!

1 stick of butter/or margarine, cut it into thin little pieces and cover the dough,
cover heavily with regular white sugar,
and then heavily sprinkle with Hershey's Cocoa Powder.

Next roll the dough lengthwise like you would a jelly roll cake, cut into 1/4-1/2 inch slices and place in a 9x13 inch baking pan, poor any flour, sugar, butter, or cocoa that falls out over the top, and add enough water that it is just barely covering the top of the rolls.
Bake for 1 hour at 400 degrees.
You can serve it hot or cold.

This is my Grandmother Alma Miley's recipe.