Lambert's Throwed Rolls


  • 1 tsp sugar
  • 1 pkg dry active yeast
  • ¼ cup warm water (105°-110°)
  • 1 cup warm milk
  • ¼ cup melted butter
  • ¼ cup sugar
  • 1 egg beaten, room temperature
  • 1 tsp salt
  • 4 cups flour


  1. Combine 1 tsp sugar and pkg of yeast in warm water.
  2. Let stand 5-10 minutes until yeast begins to foam.
  3. Thoroughly mix milk, butter, sugar, egg and salt.
  4. Stir in yeast mixture and 3½ cups of flour (a bit more if needed to make a soft, pliable dough).
  5. Turn dough out on a floured board and let rest while you clean and butter bowl.
  6. Knead dough gently 4-5 minutes, adding flour if necessary, until dough is smooth and silky.
  7. Place dough in bowl. Cover with plastic wrap and allow to rise in a warm place until doubled in size.
  8. Butter a 12-cup muffin tin.
  9. Punch down dough. Pinch off pieces and roll to 1-1½ inches and smooth (enough to fill half of muffin cup).
  10. Place 2 pieces in each muffin cup.
  11. Cover loosely with plastic wrap for 45 minutes.
  12. Bake at 350° for 20-25 minutes or until light brown.
  13. Serve as soon as they are cool enough to throw!
  14. Makes 12 rolls.