Lambert's Throwed Rolls

Combine sugar and yeast in warm water.

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

Thoroughly mix milk, butter, sugar, eggs and salt in a large mixing 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 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.

Return the dough to the bowl; cover with plastic wrap and let rise in a warm place until the dough is doubled in size.

Butter a 12 cup muffin pan.

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.

Place two such pieces in each prepared muffin cups.

(It should be a tight fit.) Cover dough loosely with plastic wrap for 45 minutes.

Preheat oven to 350°.

Bake rolls 20 to 25 minutes or until light brown. Serve as soon as they cool enough to throw.

Makes 12 thrown rolls.