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Lambert's - Throwed Rolls #1

Source of Recipe

from jodi , an RDJ newsletter reader


Recipe Introduction

Jodi's comments:I live 30 miles from Lambert's cafe. It's an experience not to miss ifyou're traveling through Missouri on I-55/On an extremely busy May day in 1976 Norm Lambert was attmeption to pass outhot rolls to a standing-room-only lunch crowd, when a customer said, "Justthrow the *____* thing"! Norm did, starting a tradition of "throwed rolls"at Lambert's Cafe in Sikeston, MO. Last year they baked 2,246,400 individual rolls. Here is an adapted version for home kitchens.

List of Ingredients

Lambert's - Throwed Rolls #1

2 packages active dry yeast
1/2 cup warm water, 105 - 115 degrees
1/2 cup butter
2 1/2 teaspoons salt
1/4 cup sugar
2 cups hot water
2 eggs
4 1/2 cups sifted all purpose flour,
...(or enough to make a soft dough)

Mix yeast and the 1/2 cup warm water together.
Let set for 5 minutes.
Combine the butter, salt and sugar in a separate bowl.
Pour the 2 cups hot water over
butter mixture until the sugar is dissolved.
When lukewarm, add the yeast water and beat in the
egg.
Stir in the flour and beat until blended.
Grease a large bowl and place the dough in.
Cover with a clean cloth or plastic wrap.
Let rise until doubled in size, approximately one hour.
Remove and place on a floured surface.
Punch the dough down.
Grease a large size cup muffin tin.
Pull a piece of dough and shape it into a ball, so that
it will fill the muffin cup about 1/3 full.
Repeat until the dough is used.
Preheat oven to 375 degrees F.
After the rolls have risen, bake for 15 minutes or until
golden brown.
Serve hot. Lambert's serves theirs with honey butter or
plain butter).
Makes 36, (3 dozen), rolls.


Recipe