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Ingredients
- 1/4 c. plus 1 tsp. sugar divided
- 1 pkt active dry yeast
- 1/4 c. hot water (105-110F)
- 1 c. hot lowfat milk
- 1/4 c. melted butter
- 1 x beaten egg at room temperature
- 1 tsp salt
- 4 c. all-purpose flour
Directions
- Travelers in Missouri may be familiar with Lambert's, a popular restaurant which features big, soft rolls, popularly known as throwed rolls, since they are thrown to diners at Lambert's. After Analie Price of Harrisonville requested a recipe for Lambert's throwed rolls, several readers shared recipes. All were credited to the cookbook A Taste of America, by Jane and Michael Stern.
- Combine 1 tsp. sugar and yeast in hot water. Stir to blend well, then let stand 5 - 10 min or possibly till yeast begins to foam.
- Thoroughly mix lowfat milk, butter, remaining 1/4 c. sugar, egg and salt in a large bowl. Stir in the yeast mix and 31/2 c. flour. Stir in a little more flour if necessary to make a soft, pliable dough.
- Turn out dough onto a floured board and let rest while you clean and butter the bowl. Knead dough gently 4 to 5 min, adding flour if necessary, till dough is smooth and silky. Place dough in bowl, turn to butter both sides, cover with plastic wrap and let rise in a hot place till doubled in size.
- Butter a 12-c. muffin pan. Punch down dough. Healthy pinch off pcs about 11/2 inches in diameter and roll into smooth spheres. Place two shaped pcs in each muffin c.. (It should be a tight fit.) Cover dough loosely with plastic wrap and allow to rise 45 min.
- Preheat oven to 350 degrees. Bake rolls 20 to 25 min or possibly till lightly browned. Serve as soon as they are cold sufficient to throw.
- NOTES : Makes 12 rolls
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