Maddox Rolls and Raspberry Butter

 

Remember when I talked about the Lemon Tart Series books that I love by Josie S. Kilpack. Well, these two recipes are from the last book that came out, Rocky Road. The fun thing about this book is it takes places in Utah, and these rolls are actually from a restaurant in Brigham City, UT that I have been to, quite a few times. These rolls are really good. They are a batter roll and they do taste different than my normal rolls, but I thought they were a nice change. The raspberry butter is also delicious and so easy to make.

 

Maddox Rolls

 

1 tablespoon active dry yeast or instant yeast

1/4 c. warm water

1/4 c. sugar

1/3 c. shortening

1 tsp. salt

3/4 c. scalded milk

1/2 c. cold water

2 eggs, beaten

3 1/2 c. flour

For regular yeast: In small bowl, sprinkle yeast over warm water; set

aside. In separate larger bowl, combine sugar, shortening, and salt; mix well.

Add scalded milk, cold water, and beaten eggs; mix about 1 minute, or until

well combined. Stir in dissolved yeast. Add flour. Mix four minutes.

For instant yeast: In mixing bowl, combine 2 cups flour, 1 tablespoon yeast,

sugar, and salt; mix well. Add shortening, eggs, scalded milk, and 3/4 cup hot

water; mix 2 minutes. Add remaining 11/2 cups flour; mix 2 minutes more. (This

is a “batter” roll rather than a “dough” roll. Batter will be soft.) When ingredients are combined, cover bowl; let batter rise in warm place 45 to 60 minutes, or until doubled in size. Stir batter down. Spoon into greased muffin tins, filling 18 muffin cups about 2/3

full. Cover; let rise an additional 45 to 60 minutes, or until double in size.

Bake at 400 degrees 15 to 20 minutes, or until lightly browned.

Makes 18 rolls.

 

 

 

Raspberry Butter

1/2 c. butter

1/4 c. raspberry jam

1/2 tsp. vanilla

Mix all ingredients together until smooth. Makes about 3/4 cup.

Raspberry Butter