Just Like Lambert's "Throwed Rolls"
12 large dinner rolls
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
Butter, honey and/or sorghum molasses, for serving
(See additional notes for bread machine 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 (I 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. With buttery 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!
Bread machine instructions:
Put 1 teaspoon sugar, the yeast, and the warm water into the bread machine. Allow to rest for 5 minutes. Add the warm milk, melted butter, sugar, and egg. Add 3 1/2 cups of the flour, and add the teaspoon of salt on top of the flour. Start the DOUGH cycle. Check dough after 10-15 minutes and add more flour if needed (I use exactly 4 cups).
Allow DOUGH cycle to finish and the continue at step 5 above.
45 minutes + rising time
This recipe for "Just Like Lambert's" Throwed Rolls is on a lot of websites, and from what I've read (including comments from past employees) it is the exact recipe Lambert's Cafe uses. I didn't change the ingredient list a bit, but I did re-write the instructions and take pictures, of course! :)
Indeed, Lambert's Cafe "Throwed Rolls" are unforgettable! It's been almost 8 years since I've been to Lambert's, but I can still almost taste the melty buttery hot rolls. Have I mentioned how soft they are?
Read more about this recipe in my blog post! (includes pictures of my kids having a blast catching the rolls) :)