MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Lambert's "Throwed" Rolls
Categories: Breads, Copycat, Rolls
     Yield: 12 Rolls

     1 ts Sugar
   1/4 oz Env active dry yeast
   1/4 c  Water; tepid (105°F/40°C)
     1 c  Milk; warm (115°F/46°C
   1/4 c  Butter; melted
   1/4 c  Sugar
     1 lg Egg; beaten,
          - room temperature
     1 ts Salt
     4 c  A-P flour

 Combine sugar and yeast in tepid water.

 Let stand 5 to 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 to 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, approximately 1-1/2 hours.

 Butter a 12 cup muffin tin.

 Punch down dough.

 Pinch off pieces that are about 1-1/2" 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°F oven for 20 to 25 minutes, or until
 light brown.

 Serve as soon as they are cool enough to throw.

 Recipe by Stephanie Manley

 Recipe FROM: https://copykat.com

 Uncle Dirty Dave's Archives

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