Just Like Lambert's "throwed" Rolls - Copycat

Ingredients

• 1 teaspoon sugar

• 1 (1/4 ounce) package dry active yeast
• 1/4 cup tepid water (105-110 degrees)
• 1 cup warm milk
• 1/4 cup melted butter
• 1/4 cup sugar
• 1 egg, beaten (at room temp)
• 1 teaspoon salt
• 4 cups all-purpose flour

Directions

1. 1

   Combine sugar and yeast in tepid water.

2. 2

   Let stand 5-10 minutes until yeast begins to foam.

3. 3

   Thoroughly mix milk, butter, sugar, egg and salt in large bowl.

4. 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. 5

   Turn dough out on floured board and let rest while you clean and butter bowl.

6. 6

   Knead dough gently 4-5 minutes, adding flour if necessary, until dough is smooth and silky.

7. 7

   Return to bowl, cover with plastic wrap, and let rise in warm place until doubled in size (1 1/2 hours appoximately).

8. 8

   Butter a 12 cup muffin tin.

9. 9

   Punch down dough.

10. 10

    Pinch off pieces that are about 1 1/2 inches in diameter, (enough to fill one-half of muffin cup), and roll into smooth spheres.

11. 11

    Place two such pieces in each prepared muffin cup- it will be a tight fit.

12. 12

    Cover dough loosely with plastic wrap for 45 minutes.

13. 13

    Bake rolls in preheated 350 degree oven for 20-25 minutes, or until light brown.

14. 14

    Serve as soon as they are cool enough to throw.