Lambert's Famous Throwed Rolls!
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.)
4 C. all-purpose flour
Combine the 1 t. 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.