One the most popular restaurants in our town is Lambert's Cafe. They are famous for their "throwed rolls". Yes, this is a restaurant where they actually throw the rolls at you! There is always a huge line to get into the restaurant, and they feed you huge portions of food. I saw a recipe for Just Like Lambert's Throwed Rolls and had to give them a try. Though not exactly like the ones at the restaurant, they were pretty close, and they definitely tasted great. :) If you want to really be like Lambert's, you'll toss them to your family when you serve them and top the rolls with sorghum molasses.
Makes 12 rolls
Ingredients:
1 teaspoon sugar
2 1/4 teaspoons (1 pkg.) active dry yeast
1/4 cup warm water (110-115 degrees F)
1 cup warm milk (110-115 degrees F)
1/4 cup (1/2 stick) melted butter
1/4 cup sugar
1 egg, lightly beaten
1 teaspoon salt
4 cups all-purpose or bread flour
Directions:
1. In a small bowl, combine the teaspoon of sugar and the yeast with the warm water and allow to foam (5-10 minutes).
2. In a large mixing bowl, mix the warm milk, melted butter, sugar, egg and salt. Add the yeast mixture and stir.
3. Stir in 3 cups of flour. Stir or knead in another cup of flour (or more, if needed) and knead for 5-10 minutes to make a smooth, elastic dough.
4. Scrape the large mixing bowl clean (or as clean as possible) and place dough in the bowl. Grease the top of the dough with butter or oil and cover with a clean cloth. Place in a warm location (you can turn the oven on for 1-2 minutes, then turn OFF and place covered bowl in the warm oven to rise) and let rise until doubled in size, about 60-90 minutes.
5. Liberally butter a 12-cup muffin pan (I use no-stick spray). With greased hands, deflate the dough and divide into 24 pieces. Roll each piece into a ball. Place two balls in each muffin cup. Gently grease the tops and cover with a clean towel.
6. Let rolls rise in a warm place until nearly doubled in size, about 45 minutes. Preheat oven to 350 degrees Fahrenheit and bake rolls for 20-25 minutes, until tops are browned and rolls are done. (Check rolls after 15 minutes, and cover loosely with foil to prevent excess browning, if needed.)
Toss hot rolls and serve with butter, honey, and/or sorghum molasses! (toppings add additional calories)
Recipe source - Tammy's Recipes
Makes 12 rolls
Ingredients:
1 teaspoon sugar
2 1/4 teaspoons (1 pkg.) active dry yeast
1/4 cup warm water (110-115 degrees F)
1 cup warm milk (110-115 degrees F)
1/4 cup (1/2 stick) melted butter
1/4 cup sugar
1 egg, lightly beaten
1 teaspoon salt
4 cups all-purpose or bread flour
Directions:
1. In a small bowl, combine the teaspoon of sugar and the yeast with the warm water and allow to foam (5-10 minutes).
2. In a large mixing bowl, mix the warm milk, melted butter, sugar, egg and salt. Add the yeast mixture and stir.
3. Stir in 3 cups of flour. Stir or knead in another cup of flour (or more, if needed) and knead for 5-10 minutes to make a smooth, elastic dough.
4. Scrape the large mixing bowl clean (or as clean as possible) and place dough in the bowl. Grease the top of the dough with butter or oil and cover with a clean cloth. Place in a warm location (you can turn the oven on for 1-2 minutes, then turn OFF and place covered bowl in the warm oven to rise) and let rise until doubled in size, about 60-90 minutes.
5. Liberally butter a 12-cup muffin pan (I use no-stick spray). With greased hands, deflate the dough and divide into 24 pieces. Roll each piece into a ball. Place two balls in each muffin cup. Gently grease the tops and cover with a clean towel.
6. Let rolls rise in a warm place until nearly doubled in size, about 45 minutes. Preheat oven to 350 degrees Fahrenheit and bake rolls for 20-25 minutes, until tops are browned and rolls are done. (Check rolls after 15 minutes, and cover loosely with foil to prevent excess browning, if needed.)
Toss hot rolls and serve with butter, honey, and/or sorghum molasses! (toppings add additional calories)
Recipe source - Tammy's Recipes
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