Just Like Lambert's "throwed" Rolls - Copycat

Total Time: 25 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

Recipe

• 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.