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Рецепт Lambert's Throwed Rolls
by Global Cookbook

Lambert's Throwed Rolls
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Ингредиенты

  • 1/4 c. plus 1 tsp. sugar divided
  • 1 pkt active dry yeast
  • 1/4 c. hot water (105-110F)
  • 1 c. hot lowfat milk
  • 1/4 c. melted butter
  • 1 x beaten egg at room temperature
  • 1 tsp salt
  • 4 c. all-purpose flour

Инструкции

  1. Travelers in Missouri may be familiar with Lambert's, a popular restaurant which features big, soft rolls, popularly known as throwed rolls, since they are thrown to diners at Lambert's. After Analie Price of Harrisonville requested a recipe for Lambert's throwed rolls, several readers shared recipes. All were credited to the cookbook A Taste of America, by Jane and Michael Stern.
  2. Combine 1 tsp. sugar and yeast in hot water. Stir to blend well, then let stand 5 - 10 min or possibly till yeast begins to foam.
  3. Thoroughly mix lowfat milk, butter, remaining 1/4 c. sugar, egg and salt in a large bowl. Stir in the yeast mix and 31/2 c. flour. Stir in a little more flour if necessary to make a soft, pliable dough.
  4. Turn out dough onto a floured board and let rest while you clean and butter the bowl. Knead dough gently 4 to 5 min, adding flour if necessary, till dough is smooth and silky. Place dough in bowl, turn to butter both sides, cover with plastic wrap and let rise in a hot place till doubled in size.
  5. Butter a 12-c. muffin pan. Punch down dough. Healthy pinch off pcs about 11/2 inches in diameter and roll into smooth spheres. Place two shaped pcs in each muffin c.. (It should be a tight fit.) Cover dough loosely with plastic wrap and allow to rise 45 min.
  6. Preheat oven to 350 degrees. Bake rolls 20 to 25 min or possibly till lightly browned. Serve as soon as they are cold sufficient to throw.
  7. NOTES : Makes 12 rolls