Lambert'S Throwed Rolls

• 1 Tbsp. sugar
• 1 pkg. dry active yeast
• 1/4 c. warm water
• 1 c. warm milk
• 1/4 c. melted butter
• 1/4 c. sugar
• 1 egg, beaten at room temperature
• 1 tsp. salt
• 4 c. all-purpose flour

1. Combine sugar and yeast in warm water.
2. Let stand 5 to 10 minutes or until yeast begins to foam.
3. Thoroughly mix milk, butter, sugar, eggs and salt in a large mixing 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 a floured board and let rest while you clean and butter a bowl. Knead dough gently for 4 to 5 minutes, adding flour, until the dough is smooth and silky.
6. Return the dough to the bowl; cover with plastic wrap and let rise in a warm place until the dough is doubled in size.
7. Butter a 12 cup muffin pan.
8. Punch down dough; pinch off pieces about 1 1/2-inches in diameter or enough to fill 1/2 of muffin cup and roll into smooth spheres.
9. Place two such pieces in each prepared muffin cups.
10. (It should be a tight fit.) Cover dough loosely with plastic wrap for 45 minutes.
11. Preheat oven to 350u0b0.
12. Bake rolls 20 to 25 minutes or until light brown. Serve as soon as they cool enough to throw.
13. Makes 12 thrown rolls.

sugar, active yeast, warm water, warm milk, butter, sugar, egg, salt, allpurpose

Taken from www.cookbooks.com/Recipe-Details.aspx?id=862346 (may not work)