Another recipe in the bread category?! You’d think it is “carbs” week here at The Cupcake Theory. Oh who am I kidding? It’s always carbs week here at The Cupcake Theory. I couldn’t wait any longer to share this recipe because, well, it is a homemade version of something that I really really love. You see, one of my absolute favorite places to eat is Maddox located in Perry, Utah. They crank out about 3,000 meals a day. And every meal is superb. Phenomenal. Fresh. During the summer they serve freshly picked corn on the cob. And in the fall, fresh peach pie. But my favorite thing to eat at Maddox: the rolls. They are light and fluffy. Absolute heaven. I went hunting to find a recipe that was similar. Here is the winner. Which makes me a winner. And now you too. Lucky us!! Oh, and the best part? You don’t even need a mixer for this dough. It is so sticky you can just use a wire whisk. Again, winning!
Also makes great orange rolls
2 T yeast
1 t + 1/2 c sugar
2 c milk
1/2 cup butter
1 t salt
5 1/2 c flour
additional butter for brushing on rolls
Dissolve yeast and 1 teaspoon sugar in 1/2 cup warm water. Let sit 5 minutes or until bubbly. Meanwhile, scald milk, butter, and salt in saucepan over medium heat (should reach somewhere between 185-212°F). Let cool until warm (about 90-110°F.) Meanwhile, place eggs, uncracked, in warm water to bring to room temperature.
Mix yeast mixture, milk mixture, 1/2 cup sugar, and eggs. Whisk in flour. Dough will be very runny and sticky.
Cover with plastic wrap and let rise 90 minutes. Grease 30 muffin tins. Using scoop, fill 2/3 full with dough.
Let rise until slightly rounded, 25 minutes or so.
Bake at 375°F for 12-14 minutes or until golden. Brush tops with butter. Cool 5 minutes. Remove from pan.
Source: LeAnne Richards