We have a local restaurant that is a family favorite and before you get your juicy steak, they serve homemade rolls and corn pone. These rolls are special and unique though. They are not dense and sweet like Texas Roadhouse, but flaky and light almost like a fluffy biscuit.
I have been trying to find a recipe for them for years and I finally have found one that is sort of close. The texture is really close, but Maddox’s rolls are browned on top. I’ve really got to figure that part out. Any readers out there have any suggestions? Maybe I will have to go do some “research” so I can take a picture…I might just have to.
I made these rolls in a cast iron giant muffin pan. They cooked very evenly, but would probably work in any muffin tin you have available.
- 1 c. milk
- 1/2 c. butter
- 2 T. sugar
- 1 t. salt
- 1 1/2 T. yeast
- 2 eggs, beaten
- 3 1/2 c. flour
- Heat milk and butter until butter is almost melted.
- Add butter, sugar and salt.
- Cool until lukewarm and add yeast and eggs.
- Beat in flour.
- Cover and rise until double in bulk (it took me about an hour).
- Stir down and spoon into greased muffin tins. (Fill halfway full).
- Cover and let rise until double.
- Bake at 400 for 10-12 minutes, or until lightly browned.
|Here is what your batter should look like||Here they are fresh out of the oven|