INGREDIENTS
- 1 tsp sugar
- 1 package dry active yeast
- 1/4 c tepi water (105 – 110 degrees)
- 1 c warm milk
- 1/4 c melted butter
- 1/4 c sugar
- 1 egg (beaten (at room temperature))
- 1 tsp salt
- 4 c all-purpose flour
INSTRUCTIONS
- 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 a large bowl.
- Stir in the yeast mixture and 3.5c flour, adding a bit more if necessary to make a soft, pliable dough.
- Turn dought 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 about 1.5 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.
- Preheat oven to 350 degrees.
- Bake rolls 20-25 minutes, or until light brown.
- Serve as soon as they are cool enough to throw.
NUTRITION
Nutrition Facts
Throwed Rolls
Serving Size
2 rolls
Amount per Serving
Calories
87
% Daily Value*
Fat
1
g
2
%
Saturated Fat
1
g
6
%
Cholesterol
7
mg
2
%
Sodium
100
mg
4
%
Potassium
25
mg
1
%
Carbohydrates
18
g
6
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
2
g
4
%
Vitamin A
10
IU
0
%
Calcium
4
mg
0
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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