Maddox Ranch Rolls Revisited

You might remember this post about Maddox Ranch Rolls.  I first made them a while back.  I assumed when I got the recipe that it was adjusted for my altitude since Maddox is in my area.  They weren't.  They were a bit heavy. I have tweaked the recipe for my altitude a bit since I first posted the recipe and now they are light and fluffy.  We LOVE these rolls.  They are batter rolls so they're best eaten the day they are baked.

These rolls are easy and quick and you need to bake some of these for your Christmas dinner.

Oh... and I suggest you try some before the big dinner.  Maybe today.  You won't be sorry and your family and guests will thank you too.  I like to serve them with raspberry or strawberry butter or honey.

I live at 4,300 feet above sea level so this recipe works for me.
If you live at sea level or below 2,000 feet in altitude, click here to get the low altitude recipe from my original post. If you live at a higher altitude, click here to be taken to a post I did on high altitude baking adjustments.

Maddox Style Ranch Rolls

1 Tablespoon, plus 1 Teaspoon of active dry yeast

1/3 cup, plus 1 teaspoon of granulated sugar

½ cup warm water

2 cups of whole milk

4 ounces of unsalted butter, cubed

1 Tablespoon of kosher salt

3 large or extra large eggs

5 ½ to 6 cups of all-purpose or  bread flour

Set up a mixing bowl with a dough hook attached.

Warm the milk (do not boil).  Add the cubed butter to the milk and stir and let it melt.  Set aside to cool slightly.

Put the warm water (about 104 degrees F.) into the mixer bowl.  Sprinkle the granulated yeast and 1 teaspoon of sugar into the water and stir lightly.  Let the yeast proof for about 10 minutes.

Meanwhile, in a small bowl, beat the eggs to break them up.  Add the remaining sugar and blend.

Add the salt to the bowl.

Add the milk mixture and the egg mixture to the mixing bowl.  Mix slightly. 

Sprinkle the flour into the mixture in the mixing bowl one cup at a time slowly.

Let the mixture work and knead the flour.  When the previous cup is almost smooth, add another cup.  When you have added 5 cups of flour, assess the “wetness” of the dough.  Depending on the humidity in your kitchen and air, more or less flour will be needed.  Continue to add the last bit of flour, 1 spoonful at a time until the dough just begins to pull away from the mixing bowl.

Heat your oven to 375 º F. Generously grease or spray the muffin tins with shortening, butter, or quick release spray.

Remove the dough and scoop into muffin tins.  Let the rolls raise for another 10-15 minutes until doubled in size. 

Bake until the rolls are golden brown, about 12 minutes.  Let cool on a rack.

This recipe made about 28 large rolls.  Serve with honey butter or raspberry butter.

TIPS: 

I live at 4,300 ft. above sea level.  This is adjusted for my altitude.  The original recipe can be found here.  Use that recipe if you live at sea level or up to 2,000 ft. above sea level.

See City Home/Country Home for more tips on baking at high altitudes.

My friend Si, at A Bountiful Kitchen also did a post on her version of these rolls.  You might want to visit her and check out her great food blog.