Maddox is an amazing steakhouse in Perry, Ut. It's only about 45 minutes from our house and every time we go to Brigham City we stop there and grab rolls, last weekend we bought 6 dozen and some Raspberry butter. I saw this recipe in Josi Kilpack's latest novel, Rocky Road, and I knew that I had to try it. I didn't think that the rolls are exactly the same, but they are good and the Raspberry Butter is yummy too. I liked the ease of these rolls, and it was fun to try making a batter roll instead of a dough roll. That's not something I've ever tried before!
Copycat Maddox Rolls
from Josi Kilpack's Rocky Road
1 tablespoon active dry yeast or instant yeast
1/4 cup warm water
1/4 cup sugar
1/3 cup shortening
1 teaspoon salt
3/4 cup scalded milk or evaporated milk
1/2 cup cold water
2 eggs, beaten
3 1/2 cups flour
For active dry yeast: In a small bowl sprinkle the yeast over the warm water, set aside. In the bowl of your stand mixer, cream together sugar, shortening and salt. Add milk, cold water, and beaten eggs and mix for about 1 minute, until well combined. Stir in the yeast mixture. Add flour, and mix for four minutes.
For instant yeast: In a mixing bowl, combine 2 cups flour, yeast, sugar and salt, mix well. Add shortening, eggs, milk and 3/4 cup of hot water, mix for 2 minutes. Add the rest of the flour (1 1/2 cups) and mix for 2 more minutes.
For either of these methods, you are going to have a really soft batter, so don't panic!
For either method: Cover bowl, allow to rise in a warm place for 45 to 60 minutes, or until the batter has doubled in size. Stir the batter down. Spoon (I used my small cookie scoop) into greased muffin tins, filling them about 2/3 full. You should end up with around 18 rolls. Cover, and allow to rise another 45 to 60 minutes, or until doubled in size.
Bake at 400 degrees for 15 to 20 minutes or until lightly browned.
1/2 cup butter
1/4 cup raspberry jam
1/2 teaspoon vanilla
Mix all ingredients in stand mixer until smooth.