Lambert’s Throwed Rolls - Kraft Recipes Top
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Lambert’s Throwed Rolls

 Pond Lady
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Make It

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  • Combine sugar and yeast in tepid water. Let stand 5-10 minutes until yeast begins to foam. Thoroughly mix milk, butter, sugar, egg and salt in large bowl. Stir in the yeast mixture and 3 1/2 cups of flour, adding a bit more if necessary to make a soft, pliable dough.
  • Turn dough out on floured board and let rest while you clean and butter bowl. Knead dough gently 4-5 minutes, adding flour if necessary, until dough is smooth and silky. Return to bowl, cover with plastic wrap, and let rise in warm place until doubled in size. Butter a 12 cup muffin tin.
  • Punch down dough. Pinch off pieces and 1 1/2 inches in diameter, (enough to fill one-half of muffin cup), and roll into smooth spheres. Place two such pieces in each prepared muffin cup. (It should be a tight fit.) Cover dough loosely with plastic wrap for 45 minutes.
  • Bake rolls in 350° oven for 20-25 minutes, or until light brown. Serve as soon as they are cool enough to throw.

Special Equipment Needed


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