Lambert’s Cafe “Throwed Rolls” Recipe
We never planned to stop at Lambert’s on our way to Branson, MO. But Glenn heard so much about this restaurant — the generous food servings and being famous for the “throwed rolls ” (oh what fun it would be to catch warm dinner rolls thrown at you!) — and besides, all these tourists’ info brochures we gathered mentioned Lambert’s as a ‘must see’ when traveling through this part of the Ozarks.
We got inside this unfamiliar but casual dining environment, we looked around, and we were ready to get surprised. We did not know what to expect, what we had gotten ourselves into . Our charming waiter filled in some of the blanks. If you want a roll, you stick your hand up, and someone from the restaurant fires it at you. If the thrower misses, he just throws another one. And if you get hit on the face, the head, either you are not a good catcher or you aren’t really paying attention. It was my turn to catch a roll, it was really fun catching it, or even just watching other guests catch them (or try to catch them). Hot huge tasty rolls, made from scratch and baked fresh all day, were flying through the air every now and then…if you want one, you just have to catch it as a roll is thrown at you from a good distance.
Each delicious country-cookin’ entrée is accompanied by Lambert’s signature “pass arounds or appetizers” These are big buckets/bowls of fried okra, black-eyed peas, fried potatoes, and macaroni and tomatoes, etc. that are brought around to eat to your hearts content, before, during, and after your meal. “Throwed rolls” and “pass arounds” make Lambert’s a truly enjoyable unique experience.
Found 2 clone recipes of Lambert’s Cafe “Throwed rolls” and I just had to make some. I followed recipe one, and the baked rolls were yummy enough.
Lambert’s II is located at 1800 W. State Highway J, Ozark, MO, 65721. It is just east of Highway 65 at CC. They can be reached at 417-581-7655.
Lambert’s Cafe “Throwed Rolls” Recipe # 1
1 teaspoon granulated sugar
1 tablespoon active dry yeast
1/3 cup tepid water
2/3 cup milk
1/3 cup butter, margarine or shortening
1/4 cup sugar
3/4 teaspoon salt
1 beaten egg
3 1/4 cups to 3 3/4 cups all-purpose flour
Lambert’s Cafe ”Throwed Rolls” Recipe # 2
1 teaspoon granulated sugar
1 package dry active yeast
1/4 cup tepid water ( 105 to 110 F)
1 cup warm milk
1/4 cup melted butter
1/4 cup granulated sugar
1 teaspoon salt
1 egg beaten ( at room temperature)
4 cups all-purpose flour, divided
Combine the 1 teaspoon of sugar and yeast in tepid water. Let stand 5 to 10 minutes until yeast begins to foam.
In a medium saucepan, heat and thoroughly mix milk, butter, sugar and salt until just warm and butter almost melts.
In a large bow stir in the yeast mixture, milk mixture, beaten egg and 3 cups of the flour, adding a bit more if necessary to make a soft pliable dough. Turn dough out on floured board and let rest while you clean and butter bowl. Knead dough gently, 4 to 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 (about 30 minutes)
Butter a 12 cup muffin tin. Punch down dough. Pinch off pieces about 1 1/2 inches in diameter ( enough to fill 1/2 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 F. Bake rolls 20 to 25 minutes or until light brown. Serve as soon as they are cool enough to throw. Makes 12 rolls.
(Or you may shape dough into 24 balls. Place in a lightly greased 13 x 9 inches baking pan. Cover and let rise until nearly doubled in size). Bake at 375 for 15 to 18 minutes or rolls sound hollow when lightly tapped. For soft and shiny crust, brush baked rolls with butter when you take them out of the oven>)
Source: First Lambert’s Cafe, Sikeston, Missouri