Magleby’s Rolls

Today’s recipe is a repeat here on the blog. But I promise you will thank me for it.

This recipe was one of the very first recipes I posted here on the blog – back in October of 2007, one month after I started my blog.  The recipe is somewhat lost at the end of a soup recipe (a yummy one) and the photos aren’t very good so if you never saw it I’m not surprised.

This recipe is a copycat recipe for Magleby’s Rolls that they  make at a restaurant called Magleby’s Fresh in Provo, Utah.  One of my favorite stops each time I am in Utah.  They make an amazing breakfast too.

Magleby's Rolls

These rolls are to die for – really!  I promise you, when you make them, because you really must make them, everyone will love you!

They are melt in your mouth good and are the first thing to disappear every time I make them.  The best part?  They are so easy to make.  If you are scared of yeast rolls, please don’t stop reading because here’s the secret – you make them with Rhodes frozen dinner rolls (or whatever brand of frozen dinner rolls you might have in your freezer section.)

Magleby's Rolls

So a few of the ingredients are a little funky (mayo) and the process for making them a little strange but the end result is amazing!!

The first thing you will need is a little bowl of mayonnaise, melted butter, and fresh grated Parmesan cheese. And some frozen roll dough.

So here is how you do it.  Take your little ball of frozen bread dough and dip it in mayonnaise, yes mayonnaise.  Just the top half.

Magleby's Rolls

Magleby's Rolls

So this part is a little messy but like I said – so worth it!
Next, you dip the same little ball of frozen dinner roll into the melted butter – just the top half.

Magleby's Rolls

And next is the cheese.

Magleby's Rolls

Magleby's Rolls

The messy fingers are worth it, I promise.

Place each little ball of frozen deliciousness into a greased muffin tin.

Magleby's Rolls

Sprinkle each ball with some garlic powder and dried parsley.  One of the great things about this recipe is you can make however many rolls you need or want!

Next, follow the directions on the bag of frozen dinner rolls and allow to raise for time specified – I let mine raise for about 5 hours.  So plan ahead – it’s worth it!

Magleby's Rolls

Bake according to the directions and enjoy a little piece of heaven!!
Magleby's Rolls

You are going to thank me for this one!

Magleby's Rolls

Magleby’s Rolls
 
Ingredients
  • 1 bag of frozen dinner rolls
  • Mayonnaise (amount depends on number of rolls you are making)
  • Melted Butter
  • Freshly shredded Parmesan Cheese
  • Garlic Powder
  • Dried Parsley
Instructions
  1. Place mayo, cheese and butter in separate bowls,
  2. I buy the grated Parmesan from Costco and just keep a container of it in the freezer and pull it out as needed.
  3. Take the frozen ball of dough, dip the top half into each bowl starting with the mayo, then the butter and finally the cheese.
  4. Place roll into a well greased muffin tin (cheese side up).
  5. Sprinkle with garlic powder and dried parsley and let rise according to the directions (usually 5-6 hours so you need to do this early on in the day)
  6. Bake according to directions on the package.

Leigh Anne
Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion.
Leigh Anne
Leigh Anne

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Comments

    • Cathy B says

      My Easter was fabulous because of you! My guesta now know all about you and your wonderful blog/website and excellent classes. I incorporated the wrapping techniques I learned from your class for my Easter gifts this year. Then I made your fabulous strawberry and spinach salad with poppyseed dressing as well as your lemon cupcakes and oreo cupcakes to go with the rest of the meal. They all were a huge hit! Thank you for sharing these awesome recipes. Next on my list – these Magleby’s Rolls!

  1. Angie says

    I love the rolls at Magelby’s! I have made these several times since you first posted the recipe and my family loves them. Thank you!!

  2. Kim says

    I have made these so many times! I brought them to a church potluck and they kind of went viral….everyone is making them at home!! My sister begs me to bring them to family dinners and always takes a couple for later.

  3. Vickie says

    Hi Leigh Anne! I made these a few weeks ago using your original blog recipe. They turned out yummy. But I was sad there were no leftovers the next day. They were taken in someone’s school lunch :(
    I love frozen bread dough – can count on it to work everytime.

  4. says

    We went there just last week, and yes, the rolls are always the first thing gone, however, the french fries there are also entirely too yummy!

  5. Dawnelle says

    Have you ever made your own frozen roll dough, instead of buying it? Would you just freeze it in balls right after kneading? I am looking forward to making these. I might have to experiment a little and make some frozen dough.

    • says

      I haven’t but I actually thought about it while making them this last time. I think I would let the dough go through one rise, then make the balls and freeze them if I were going to try it – let me know if you do!

  6. debbie says

    I keep wondering how you stay so thin? I mean seriously, I have tried many of your recipes but I really have to hold back. They are all great but all heavy on calories.

  7. says

    I am terrible! I had this bookmarked from another time you posted it and STILL have not made it! I need to change that asap! Gotta find those rolls so I can make this! I am sure my Wal-mart carries them!

  8. says

    I haven’t thought about Magelby’s rolls in YEARS! But I loved them back in the day and I’m ready to make your recipe this weekend. We are having guests but with your recipes I know that I can trust them to make for guests because they are always great!
    Good luck at Women’s Conference BTW – I told my mom she better go to your class and report back to me.

  9. Gail says

    These look very good but just wondering about the mayo being out for 5 hours or so while dough rising. Obviously you’ve made them many times but why wouldn’t the mayo spoil? Just curious!

  10. Marlo says

    Thanks again for another awesome recipe.
    I made these rolls this past weekend and they were a HIT!
    The rolls are so soft and the topping is so delicious!
    Definitely a keeper. So easy and very yummy!

    Thanks again for sharing your wonderful recipes :)

  11. Liz says

    Mm I google searched for maglebys rolls because I ate there the other day (I am from Utah) and figured someone online has to have figured these out and that’s how I stumbled on this website. I am loving it! Me and my husband LOVE this roll reciepe and I’m currently trying out your cinnamon roll recipe. I love your idea to have cinnamon rolls and hot chocolate during conference! Its fun to come across a website made by a fellow mormon :) thanks for taking the time to share your talents with those of us who don’t have a talnt for cooking! :)

  12. Kassie says

    I worked at Magleby’s as their dessert baker. I watched the prep chefs make the dough every day. They tossed the dough into melted butter then into a mixture of powdered parmesan and parsley. But I can see the appeal of using mayo to hold more of the cheese on top.

  13. Merry says

    I made these the other night for company. I’ve never used Rhodes Rolls but I followed the recipe and let mine rise for 5 hours also – per the recipe directions. I left them in the microwave and checked on them often, got busy and after the 5 hours got them out of the microwave and they were HUGE!!! They looked like giant muffins – nothing like the picture! I cooked them anyway and they were yummy, light and airy. Next time, and there will be a next time, I’ll cut down on the rising part substantially!

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