Delicious and Delectable Maddox Rolls

November 8, 2016

I have a confession to make…  I LOVE CARBS!!!  And when it comes to rolls, I am a little bit obsessed.  My whole family is the same way.  When we have a family dinner which includes rolls, we have to make dozens and dozens of rolls.  Granted, I have 5 siblings, who are all married, and most have kids, so there are a LOT of us.  But, even still, we should NOT be able to put away as many rolls as we do.

Anyway, I don’t know about you, but for some reason, making any kind of bread from scratch has always been a little bit overwhelming.  It has always seemed so complicated!  I have searched high and low for a really easy, yummy roll recipe.  A few months ago, I posted the recipe for a great Texas Roadhouse roll recipe, and while I love that one, I have found one I like even better.  It is also a copycat recipe, but this time, it is a copycat recipe for the rolls at mine and my husband’s favorite restaurant in Utah.  It is Maddox Ranch House in Perry, Utah.  THE BEST.  The recipe is not complicated, but they taste SO good.

I found this recipe at the City Home/Country Home blog.  This recipe yields 24-36 rolls.  Here it is:


  • 1/2 Cup butter
  • 2 Cups whole milk
  • 1 1/2 Teaspoons salt
  • 2 Tablespoons yeast
  • 1/2 Cup warm water
  • 1/2 Cup sugar
  • 3 eggs
  • 5 1/2 Cups flour


  • In a saucepan, melt the butter over medium heat.  Then add the milk and the salt.  Scald the mixture, but do not boil.  Remove it from heat, and allow it to cool.


  • In a measuring cup, mix the yeast and warm water.  Add a pinch of sugar from the 1/2 cup measure and stir.  Let the yeast sit and proof for a few minutes.  Make sure you have active yeast.


  • In a large bowl, mix the yeast mixture, eggs, sugar, milk mixture and flour just until blended and no lumps of flour remain.  Do not over mix.  The dough will be really sticky.  Like the first time I made it, I thought I’d done it wrong because the dough was so sticky.  So don’t be alarmed.


  • Let the dough rise for about 90 minutes, or until it has doubled in size.


  • Spoon dough into greased muffin tins.  Literally, you’ll have to use spoons because the dough is so sticky.  Fill them half way.  Then let rise for about an hour, or until doubled in size.


  • Preheat oven to 375 degrees.  Then bake for 12-15 minutes until golden brown.

To be honest, this batch isn’t as fluffy as they usually are, but they still taste delicious!  Enjoy!!!

More about Shannon Packer

Hi! Thanks for stopping by! My name is Shannon Packer and I am married to my best guy, Jeff. We have a daughter named Adeline. I started this blog to keep our families updated on our lives since we have moved far away. But I will also be posting about parenting, life in general, and finding joy in the journey. Enjoy!

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