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Rolls/Lambert's Throwed Rolls Recipe

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This recipe for Rolls/Lambert's Throwed Rolls is from The Sexton Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 teaspoon sugar
1 package dry active yeast
1/4 cup tepid water
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
Directions:
Directions:
Combine sugar and yeast in tepid water. Let stand 5 - 10 minutes until yeast begins to foam. Thoroughly mix milk, butter, sugar, eggs and salt in larger 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 double in size.
Butter a 12-cup muffin tin.
Punch down dough. Pinch off pieces about 1 1/2 inches in diameter ( enough to fill one-half of muffin cup). And roll into smooth spheres. Place to 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.

 

 

 

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