There is a fantastic restaurant in Sikeston, Mo where they serve you the tastiest rolls before, during, and after your meal. This restaurant is a must-visit.
The well-known for its “throwed rolls” – freshly baked rolls that are tossed across the dining room to customers. If you’re a fan of these rolls and want to make them at home, you’re in luck! In this recipe, we’ll show you how to make Lambert’s Throwed Rolls, step-by-step.
Ingredients
- Sugar, 1 teaspoon
- 0.25 cups water
- 1 box of yeast
- 0.25 cups butter
- 0.25 cups sugar
- 1 cup milk
- One unit of eggs
- 4 cups of flour
- 1 teaspoon of salt
Instructions
- Sugar and yeast should be mixed together in warm water. Let it sit undisturbed for five to ten minutes, or until the yeast begins to foam. In a large bowl, combine and thoroughly combine the following ingredients: milk, butter, sugar, egg, and salt. Mix in the yeast mixture with the 3 and a half cups of flour, and if required, add a little bit more to get a dough that is soft and flexible.
- Place the dough on a board that has been dusted with flour and allow it to rest while you clean and butter the bowl. Knead the dough gently for about four to five minutes, adding additional flour as necessary, until the dough is silky smooth. Put the dough back into the bowl, cover it with plastic wrap, and set it aside in a warm location to rise until it has doubled in size. Butter a muffin tray with 12 individual cups.
- Flatten and pound the dough. Roll the pieces into smooth spheres after pinching off sections that are 1 1/2 inches in diameter (enough to fill one-half of a muffin cup). Put two of these pieces into each muffin cup that has been prepped. (The item should have a snug fit.) Wrap the dough in plastic wrap in a loose manner and let it rest for forty-five minutes.
- Bake rolls in an oven preheated to 350 degrees for 20 to 25 minutes, or until they are golden brown. As soon as they are able to be thrown after being thrown, serve them.
Recipe Tips
- Use high-quality ingredients such as bread flour and butter to achieve the best texture and flavor for the rolls.
- Allow the dough to rise in a warm, draft-free area until it doubles in size for light and fluffy rolls.
- Brush the rolls with melted butter before and after baking to enhance their golden color and add a buttery richness.
- Serve the rolls fresh from the oven for the ultimate experience, as they are best enjoyed when warm and soft.
What to serve with Lambert’s Throwed Rolls
- Savory Roast Beef: Pair the melt-in-your-mouth goodness of Lambert’s Throwed Rolls with succulent slices of slow-roasted beef for a satisfying and hearty meal.
- Creamy Chicken Pot Pie: Serve Lambert’s Throwed Rolls alongside a creamy chicken pot pie, creating a delectable combination of comforting flavors and textures.
- Garlic Butter Shrimp: Enhance the rolls’ rich taste by serving them with succulent garlic butter shrimp, a mouthwatering seafood dish that complements the rolls perfectly.
- Fresh Garden Salad: Balance the indulgence of Lambert’s Throwed Rolls with a crisp and refreshing garden salad, offering a light and healthy accompaniment.
Why You’ll Love This Recipe
Lambert’s Throwed Rolls Recipe is a delight for your taste buds, offering an irresistible combination of pillowy softness and buttery goodness. Whether you’re enjoying them as part of a comforting meal or savoring them on their own, these rolls will leave you craving more, creating a memorable dining experience.
FAQs
Can I make Lambert’s Throwed Rolls ahead of time?
While they are best enjoyed fresh, you can make the dough in advance, refrigerate it, and bake the rolls just before serving for a more convenient option.
Can I freeze Lambert’s Throwed Rolls?
Yes, you can freeze the rolls after they have been baked. Allow them to cool completely, then place them in an airtight container or freezer bag. Thaw and reheat as desired.
Can I substitute all-purpose flour for bread flour in the recipe?
While bread flour is recommended for its higher protein content, you can use all-purpose flour as a substitute. However, the rolls may be slightly less fluffy.
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Lambert’s Throwed Rolls Recipe
Ingredients
- Sugar, 1 teaspoon
- 0.25 cups water
- 1 box of yeast
- 0.25 cups butter
- 0.25 cups sugar
- 1 cup milk
- One unit of eggs
- 4 cups of flour
- 1 teaspoon of salt
Instructions
- Sugar and yeast should be mixed together in warm water. Let it sit undisturbed for five to ten minutes, or until the yeast begins to foam. In a large bowl, combine and thoroughly combine the following ingredients: milk, butter, sugar, egg, and salt. Mix in the yeast mixture with the 3 and a half cups of flour, and if required, add a little bit more to get a dough that is soft and flexible.
- Place the dough on a board that has been dusted with flour and allow it to rest while you clean and butter the bowl. Knead the dough gently for about four to five minutes, adding additional flour as necessary, until the dough is silky smooth. Put the dough back into the bowl, cover it with plastic wrap, and set it aside in a warm location to rise until it has doubled in size. Butter a muffin tray with 12 individual cups.
- Flatten and pound the dough. Roll the pieces into smooth spheres after pinching off sections that are 1 1/2 inches in diameter (enough to fill one-half of a muffin cup). Put two of these pieces into each muffin cup that has been prepped. (The item should have a snug fit.) Wrap the dough in plastic wrap in a loose manner and let it rest for forty-five minutes.
- Bake rolls in an oven preheated to 350 degrees for 20 to 25 minutes, or until they are golden brown. As soon as they are able to be thrown after being thrown, serve them.
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