Throwed Rolls
Source of Recipe
Lambert's Cafe, Sikeston, MO
Recipe Introduction
People have asked many times - "How did you start throwing rolls?" - Well, to make a long story short, necessity. In 1976, while still in our old building, I would try to pass out our hot rolls in the traditional manner. You know, real nice like, by saying, "would you care for a hot roll?" This was really awkward and uncomfortable to me, so, on an extremely busy day, when getting through the lunch hour crowd was impossible, a customer said, "Just throw the **** thing!" I did, and everybody else joined in. We started throwing rolls May 26, 1976, and have continued ever since.
List of Ingredients
1 tsp. sugar
1 pkg. dry active yeast
1/4 C. tepid water ( 105 - 110 f)
1 C. warm milk
1/4 C. melted butter
1/4 C. sugar
1 egg beaten ( at room temp)
1 tsp. salt
4 C. all-purpose flour
Recipe
Combine the 1 tsp. of sugar and yeast in tepid water.
Let stand 5 - 10 min. 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 C. of the 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.
butter a 12 cup muffin tin.
Punch down dough.
Pinch off pieces about 1 1/2 inches in diameter ( enough to fill 1/2 of muffin cup), and roll into smooth spheres. Place two such pieces in each prepared muffin cup. ( It should be a tight fit).
Cover dough loosely with plastic wrap for 45 min.
Preheat oven to 350 degrees. Bake rolls 20 - 25 min. or until light brown.
Serve as soon as they are cool enough to throw.
Makes 12 rolls.
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