Just Like Lambert's "throwed" Rolls - Copycat

Dine & Dish's Note:

There is a fantastic restaurant in Springfield, 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!

• Total Time: 25 mins
• Prep Time: 0 mins
• Cook Time: 25 mins

Ingredients:

Servings: 12

• 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

Directions:

1. Combine sugar and yeast in tepid water.
2. Let stand 5-10 minutes until yeast begins to foam.
3. Thoroughly mix milk, butter, sugar, egg and salt in large bowl.
4. Stir in the yeast mixture and 3 1/2 cups of flour, adding a bit more if necessary to make a soft, pliable dough.
5. Turn dough out on 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. Return to bowl, cover with plastic wrap, and let rise in warm place until doubled in size (1 1/2 hours appoximately).
8. Butter a 12 cup muffin tin.
9. Punch down dough.
10. 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.
11. Place two such pieces in each prepared muffin cup- it will be a tight fit.
12. Cover dough loosely with plastic wrap for 45 minutes.
13. Bake rolls in preheated 350 degree oven for 20-25 minutes, or until light brown.
14. Serve as soon as they are cool enough to throw.

Reviews

[PrincessPage]

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

[TByrdAtl]

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!!!!

[Peachie Keene]

Yep... these are amazing! I typically make my rolls with whole wheat flour, which I also did in this case... and they turned out decent. I figured that the 52 positive reviews were likely on account of the white flour - and sure enough, once prepared accurately they were to-die-for! Do not forego the white flour on this recipe! :)