Lambert’s Throwed Rolls. This recipe is always a hit during the Holidays.

November 3, 2015By


1 teaspoon sugar. 1 (1/4 ounce) package dry active yeast. 1/4 cup tepid water (105-110 degrees).
1 cup warm milk. 1/4 cup melted butter. 1/4 cup sugar. 1 egg, beaten (at room temp). 1 teaspoon salt. 4 cups all-purpose flour.


Combine sugar and yeast in tepid water. Let stand 5-10 minutes until yeast begins to foam.
Thoroughly mix milk, butter, sugar, egg and salt in large bowl. Stir in the yeast mixture and 3 1/2 cups of flour, adding a bit more if necessary to make a soft, pliable dough.
Turn dough out on floured board and let rest while you clean and butter bowl.
Knead dough gently 4-5 minutes, adding flour if necessary, until dough is smooth and silky. Return to bowl, cover with plastic wrap, and let rise in warm place until doubled in size (1 1/2 hours appoximately).
Butter a 12 cup muffin tin. Punch down dough.
Pinch off pieces that are about 1 1/2 inches in diameter, (enough to fill one-half of muffin cup), and roll into smooth spheres.Place two such pieces in each prepared muffin cup- it will be a tight fit.
Cover dough loosely with plastic wrap for 45 minutes.
Bake rolls in preheated 350 degree oven for 20-25 minutes, or until light brown.
Serve as soon as they are cool enough to throw.

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