MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Lambert's "Throwed" Rolls
 Categories: Breads, Copycat, Rolls
      Yield: 12 Rolls

      1 ts Sugar
    1/4 oz Env active dry yeast
    1/4 c  Water; tepid (105°F/40°C)
      1 c  Milk; warm (115°F/46°C
    1/4 c  Butter; melted
    1/4 c  Sugar
      1 lg Egg; beaten,
           - room temperature
      1 ts Salt
      4 c  A-P flour

  Combine 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 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, approximately 1-1/2 hours.

  Butter a 12 cup muffin tin.

  Punch down dough.

  Pinch off pieces that are about 1-1/2" in diameter, enough to fill
  one-half of muffin cup, and roll into smooth spheres.

  Place two such pieces in each prepared muffin cup--it will be a
  tight fit.

  Cover dough loosely with plastic wrap for 45 minutes.

  Bake rolls in preheated 350°F oven for 20 to 25 minutes, or until
  light brown.

  Serve as soon as they are cool enough to throw.

  Recipe by Stephanie Manley

  Recipe FROM: https://copykat.com

  Uncle Dirty Dave's Archives

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