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Throwed Rolls Recipe

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This recipe for Throwed Rolls, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Schilly

Category:
Category:

Ingredients:  
Ingredients:  
1 tsp. sugar
1 package dry active yeast
1/4 c tepid water (105 to 110)
1 c Warm Water
1/4 c Melted Butter
1/4 c Sugar
1 Egg, beaten (room temp)
1 tsp. salt
4 c All-purpose Flour

Directions:
Directions:
Mix sugar and yeast in tepid water and let stand 5 to 10 minutes, until yeast begins to foam. In a large bowl, thoroughly mix milk, butter, sugar, egg and salt. Stir in the yeast mixture and 3 1/2 cups of the flour, adding a bit more if necessary to make a soft, pliable dough. Turn dough out onto a floured board and let rest while you clean and butter the bowl. Knead dough gently for 4 to 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. Preheat oven to 350. Pinch off pieces of dough about 1 1/2 inches in diameter (enough to fill half a muffin cup) and roll into smooth spheres. Place 2 pieces in each prepared muffin cup (it should be a tight fit). Cover loosely with plastic wrap for 45 minutes. then unwrap and bake 20-25 minutes or until light brown. Serve as soon as rolls are cool enough to throw.

 

 

 

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