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Lambert's CafeThrowed Rolls Recipe

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This recipe for Lambert's CafeThrowed Rolls, by , is from Cooking with the Quigleys, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brian Lyons
Added: Monday, August 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 tsp. sugar
1 pkg. dry active yeast
1/4 C. tepid water ( 105 - 110 f)
1 C. warm milk
1/4 C. melted butter
1/4 C. sugar
1 egg beaten ( at room temp)
1 tsp. salt
4 C. all-purpose flour

Directions:
Directions:
Combine the 1 tsp. of sugar and yeast in tepid water. Let stand 5 - 10 min. 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 C. of the 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 a 12 cup muffin tin. Punch down dough. Pinch off pieces about 1 1/2 inches in diameter (enough to fill 1/2 of 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 min.
Preheat oven to 350 degrees. Bake rolls 20 - 25 min. or until light brown. Serve as soon as they are cool enough to throw. Makes 12 rolls.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
This isn't my recipe at all. It is the recipe for Throwed rolls from Lambert's cafe in Sikeston, MO. These rolls are great though.

 

 

 

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