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Whole Wheat Lambert's Throwed Rolls Recipe

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This recipe for Whole Wheat Lambert's Throwed Rolls is from Flyer Favorites - Volume II, 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
1 c. warm milk
1/4 c. melted butter
1/4 c. sugar
1 egg beaten (at room temperature)
1 tsp. salt
2 c. whole wheat flour and 2 c. all purpose floor combined
Directions:
Directions:
Combine the 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 the flour mixture, 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 a bowl. Knead dough gently, 4-5 minutes adding flour if necessary until dough is smooth and silky. Return to buttered 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 spheres in each 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.

 

 

 

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