1 teaspoon granulated sugar
1 package dry active yeast
1/4 cup tepid water ( 105 to 110 degrees F)
1 cup warm milk
1/4 cup melted butter
1/4 cup granulated sugar
1 egg beaten ( at room temperature)
1 teaspoon salt
4 cups all-purpose flour, divided
Combine the 1 teaspoon of sugar and yeast in tepid water. Let stand 5 to 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, 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.
Return to 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 such pieces in each
prepared muffin cup. ( It should be a tight fit). Cover dough loosely with plastic wrap for 45
Heat oven to 350 degrees F. Bake rolls 20 to 25 minutes or until light brown. Serve as soon as
they are cool enough to throw
Makes 12 Rolls
Lambert's Cafe Throwed Rolls