Just Like Lambert'S "Throwed" Rolls - Copycat - cooking recipe

Ingredients
    1 teaspoon sugar
    1 (1/4 ounce) package dry active yeast
    1/4 cup tepid water (105-110 degrees)
    1 cup warm milk
    1/4 cup melted butter
    1/4 cup sugar
    1 egg, beaten (at room temp)
    1 teaspoon salt
    4 cups all-purpose flour
Preparation
    Combine sugar and yeast in tepid water.
    Let stand 5-10 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 4-5 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 (1 1/2 hours appoximately).
    Butter a 12 cup muffin tin.
    Punch down dough.
    Pinch off pieces that are about 1 1/2 inches 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 degree oven for 20-25 minutes, or until light brown.
    Serve as soon as they are cool enough to throw.

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