Sikeston's Legendary Throwed Rolls - Copycat Recipe
Experience the joy of deliciously fluffy rolls reminiscent of the iconic Lambert's Café in Sikeston, MO, right in your own kitchen. These throwed rolls are light, buttery, and melt-in-your-mouth soft. They're not just meant for tossing; these delightful bites elevate any meal and are perfect for sharing. Whether you're reminiscing about a visit to Lambert’s or just discovering these rolls for the first time, you'll be delighted by their taste and texture. Enjoy warm with an incredible spread of butter or create your own signature twist. Gather your family and friends, and serve these rolls fresh from the oven for an unforgettable dining experience!
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
sugar
1 (teaspoon)
dry active yeast
1 (1/4 ounce) package
tepid water
1/4 (cup (105-110 degrees))
warm milk
1 (cup)
melted butter
1/4 (cup)
sugar
1/4 (cup)
egg
1 (beaten (at room temp))
salt
1 (teaspoon)
all-purpose flour
4 (cups)
Instructions
1
In a small bowl, dissolve the sugar in the tepid water and sprinkle the yeast over the top. Allow this mixture to sit for 5-10 minutes, or until it becomes foamy, signaling that the yeast is activated.
2
In a large mixing bowl, combine the warm milk, melted butter, sugar, beaten egg, and salt. Mix thoroughly until well combined.
3
Add the foamy yeast mixture to the milk mixture. Gradually stir in 3 1/2 cups of all-purpose flour, mixing until a soft dough begins to form. If necessary, add additional flour until the dough is cohesive and pliable.
4
Turn the dough out onto a floured surface and let it rest while you prepare a clean, buttered bowl.
5
Knead the dough on the floured surface for about 4-5 minutes, adding more flour as needed, until the dough is smooth and silky.
6
Place the kneaded dough back into the buttered bowl. Cover it with plastic wrap and let it rise in a warm environment until it has doubled in size, approximately 1 to 1.5 hours.
7
Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin with butter.
8
Once the dough has risen, punch it down to release any air bubbles. Pinch off portions of the dough, roughly 1 1/2 inches in diameter, and roll them into smooth balls.
9
Place two dough balls into each muffin cup, fitting them snugly. Cover the muffin tin lightly with plastic wrap, allowing the rolls to rise for an additional 45 minutes.
10
Bake the rolls in the preheated oven for 20-25 minutes, or until they are golden brown and have a delicious aroma. Remove from the oven and let them cool slightly before serving.
11
Serve these warm rolls with generous pats of butter, and don't forget to throw them around for fun!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Sikeston's Legendary Throwed Rolls - Copycat Recipe.
What restaurant inspired these throwed rolls?
These rolls are reminiscent of the iconic Lambert's Café in Sikeston, MO.
What is the characteristic texture of these rolls?
They are described as light, buttery, and melt-in-your-mouth soft.
How long does it take to activate the yeast?
You should allow the yeast mixture to sit for 5-10 minutes until it becomes foamy.
What temperature should the tepid water be?
The water should be between 105 and 110 degrees.
What type of yeast is used in this recipe?
The recipe calls for one 1/4 ounce package of dry active yeast.
What ingredients are combined with the warm milk?
Warm milk is mixed with melted butter, sugar, a beaten egg, and salt.
How much sugar is used in the yeast activation step?
One teaspoon of sugar is dissolved in the tepid water with the yeast.
How much flour should be added initially?
You should gradually stir in 3 1/2 cups of all-purpose flour.
What should you do if the dough is too sticky?
You can add additional flour until the dough becomes cohesive and pliable.
How long should the dough be kneaded?
Knead the dough on a floured surface for about 4-5 minutes.
What is the target texture for the kneaded dough?
The dough should be kneaded until it is smooth and silky.
How long is the first rise?
The dough should rise in a warm environment for approximately 1 to 1.5 hours.
How do you know when the first rise is complete?
The dough is ready when it has doubled in size.
What temperature should the oven be preheated to?
The oven should be preheated to 350°F (175°C).
What kind of baking pan is recommended?
A 12-cup muffin tin greased with butter is recommended.
Why do you punch down the dough after the first rise?
Punching down the dough helps release any air bubbles.
What size should the dough balls be?
Each portion should be roughly 1 1/2 inches in diameter.
How many dough balls go into each muffin cup?
You should place two dough balls into each muffin cup, fitting them snugly.
How long is the second rise?
The rolls should rise in the muffin tin for an additional 45 minutes.
How long do the rolls bake?
Bake the rolls for 20-25 minutes.
How can you tell when the rolls are done baking?
They are done when they are golden brown and have a delicious aroma.
What is the best way to serve these rolls?
Serve them warm with generous pats of butter.
How many ingredients are in this recipe?
There are 9 ingredients in total.
Should the egg be cold or room temperature?
The egg should be beaten and at room temperature.
How much melted butter is needed for the dough?
The recipe requires 1/4 cup of melted butter.
What is the total amount of sugar used in the dough mixture?
The dough mixture uses 1/4 cup of sugar, plus one teaspoon for the yeast.
What type of flour is required?
The recipe calls for 4 cups of all-purpose flour.
How much salt is included in the recipe?
The recipe includes 1 teaspoon of salt.
Is there a fun serving suggestion included?
Yes, the recipe suggests throwing the rolls around for fun, just like at Lambert's!