Lambert’s Thrown Rolls
LAMBERT’S CAFE “THROWED ROLLS”
1 teaspoon sugar
1 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 temperature)
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.
Butter 12-cup muffin tin.
Punch down dough. Pinch off pieces about 1 1/2 inches in diameter (enough to fill one-half muffin cup), and roll into smooth spheres. Place two such pieces in each prepared muffin cup. (It should be a tight fit.) Cover dough loosely with plastic wrap for 45 minutes. Preheat oven to 350 degrees.
Bake rolls 20-25 minutes, or until light brown. Serve as soon as they are cool enough to throw. Makes 12 throwed rolls.