Prep 0 mins
Cook 25 mins
There is a fantastic restaurant in Sikeston, MO where they throw the most delicious rolls at you before, during and after your meal. This is a copy cat recipe of those exact rolls. If you get the chance, visit the restaurant. If not, try these rolls anyway. They are so very good! (The Lambert's restaurant is in Sikeston, MO.) They have subsequently opened one in Ozark, MO and Foley, AL)
- 4.92 ml sugar
- 7.08 g package dry active yeast
- 59.14 ml tepid water (105-110 degrees)
- 236.59 ml warm milk
- 59.14 ml melted butter
- 59.14 ml sugar
- 1 egg, beaten (at room temp)
- 4.92 ml salt
- 946.36 ml all-purpose flour
- 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.
I was nervous when I used a lot more flour than the recipe called for but when my Mom (whose bread is repeatedly asked for at dinners) asked me "these were store bought, right?" I knew I'd done good. She went on to say "are you kidding me, yeast breads don't usually rise this much in the cold weather" My little trick: When letting bread rise during the winter, I heat my oven to 200 and then turn it off, letting the covered bread rest in the warmed oven. This method has never failed me. YUM
I wish my rolls looked like the ones in the photo. Honestly, I was pretty disappointed....wasted good ingredients. My issue was while the rolls were pretty light...they HAD NO FLAVOR AT ALL! I followed the recipe to the letter expecting a great roll. I am glad I did a test batch before I made a batch for a church pot luck. I can only recall one other time in the last year when I've had such a tastless roll. What a waste!! Look for another recipe because this is not the one!!!!
I subbed white whole wheat flour for the AP. I also had the website reconfigure the ingredients to make 18 rather than 12 rolls. That was a mistake. These are huge! I could easily have made 18 normal sized rolls from the original recipe. I used roughly 90g of dough per roll. Next time, I'd probably go somewhere between 50-60. I also baked them side by side on a parchment lined cookie sheet rather than in a muffin pan and put an egg wash on top.
I never measure flour by volume, always by weight. My converted recipe called for 6c of flour, which is 240g. It was nowhere near enough. I added at least 1.5 cups while my Kitchenaid was mixing this and I was still adding when I did a little bit of hand kneading at the end.
The verdict: Texturally, these were great. I was (apparently unnecessarily) worried about all of the extra flour. Flavor-wise, they need a little something more. I think next time I make these, I'll try buttermilk instead. It would have helped if I had remembered salted butter for the table too. I haven't been to Lambert's in at least 5 years but I'm willing to say these are comparable to their rolls. Even people who know I'm serious about cooking were asking me where I bought them. :) This one is definitely a keeper.