Lambert'S Throwed Rolls

Directions

1. 1
   Combine sugar and yeast in warm water.
2. 2
   Let stand 5 to 10 minutes or until yeast begins to foam.
3. 3
   Thoroughly mix milk, butter, sugar, eggs and salt in a large mixing 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 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. 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. 7
   Butter a 12 cup muffin pan.
8. 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. 9
   Place two such pieces in each prepared muffin cups.
10. 10
    (It should be a tight fit.) Cover dough loosely with plastic wrap for 45 minutes.
11. 11
    Preheat oven to 350°.
12. 12
    Bake rolls 20 to 25 minutes or until light brown. Serve as soon as they cool enough to throw.
13. 13
    Makes 12 thrown rolls.