Recipe Detail

Lambert's Cafe Throwed Rolls

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  1. 1 packages - active dry yeast
  2. 1/4 cups - tepid warm water 105 - 110 degrees F
  3. 1 cups - warm milk
  4. 1/4 cups - melted butter
  5. 1/4 cups - granulated sugar
  6. 1 - egg beaten, at room temperature
  7. 1 teaspoons - salt
  8. 4 cups - all-purpose flour divided
  9. 1 teaspoons - granulated sugar


Combine the 1 teaspoon of sugar and yeast in tepid water. Let stand 5 to 10 minutes until yeast begins to foam.

Thoroughly mix together milk, butter, sugar, egg and salt in large bowl.

Stir in the yeast mixture and 3 and 1/2 cups 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 to 5 minutes, adding flour if necessary, until dough is smooth and silky. (Or use a stand mixer to mix ingredients; let rest for 2 minutes; then knead again for 2-3 minutes until dough is smooth and silky).

Place dough in buttered bowl, cover with plastic wrap and let rise in warm place until doubled in size, about 45 minutes.

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 a towel and let rise for 45 minutes.

Heat oven to 350 degrees F. Bake rolls 20 to 22 minutes or until light brown. Serve as soon as they are cool enough to throw.


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