Throwed Rolls(Lambert'S Cafe Rolls)

• 1 tsp. sugar
• 1 pkg. dry active yeast
• 1/4 c. tepid water (105~ to 110~)
• 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 tepid water.
2. Let stand 5 to 10 minutes until yeast begins to foam.
3. Thoroughly mix milk, butter, sugar, egg and salt in a large bowl.
4. Stir in yeast mixture and 3 1/2 cups of flour.
5. Add a bit more, if necessary, to make a soft pliable dough.
6. Turn dough out on floured board and let it rest while you butter bowl.
7. Knead dough gently 4 to 5 minutes, adding flour if necessary until dough is smooth and silky.
8. Return to bowl.
9. Cover with plastic wrap and let rise in warm place until doubled in size.
10. Butter a 12 cup muffin tin.
11. Punch dough down. Pinch off pieces about 1 1/2-inches in diameter (enough to fill 1/2 of muffin cup).
12. Roll into smooth ball.
13. Place 2 such pieces in each prepared muffin cup.
14. (It should be a tight fit.)
15. Cover dough loosely with plastic wrap for 45 minutes.
16. Preheat oven to 350u0b0. Bake rolls 20 to 25 minutes or until light brown.
17. Serve as soon as they are cool enough to throw.
18. Makes 12 rolls.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1028028 (may not work)