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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Lambert's CafeThrowed Rolls Recipe

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This recipe for Lambert's CafeThrowed Rolls is from Cooking with the Quigleys, 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 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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