Well, you would have to watch out if you've ever visted Lamberts restaurant in Springfield Missouri. Also known as 'home of the throwed roll's.' This restuarant actually throws it's rolls across the rooms to their customers. It makes for very interesting meals! The food there is wonderful and the portions are huge! I recommend a visit whenever you get the chance. HOWEVER - this is about homemade baking, so why not whip up a batch of these and have some fun with your kids in the house and make your own kitchen, home of the throwed rolls!!
Lambert's homemade Copycat Rolls
Serves 12
25 minute prep,
Ingredients
1 teaspoon sugar
1 (1/4 ounce) package dry active yeast
1/4 cup tepid water(105-110 degrees)
1 cup warm milk
1/4 cup melted butter
1/4 cup sugar
1 egg, beaten (at room temp)
1 teaspoon salt
4 cups all-purpose flour
Directions
1. Combine sugar and yeast in tepid water.
2. Let stand 5-10 minutes until yeast begins to foam.
3. Thoroughly mix milk, butter, sugar, egg and salt in large bowl.
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. Turn dough out on floured board and let rest while you clean and butter bowl.
6. Knead dough gently 4-5 minutes, adding flour if necessary, until dough is smooth and silky.
7. Return to bowl, cover with plastic wrap, and let rise in warm place until doubled in size (1 1/2 hours appoximately).
8. Butter a 12 cup muffin tin.
9. Punch down dough.
10. Pinch off pieces that are about 1 1/2 inches in diameter, (enough to fill one-half of muffin cup), and roll into smooth spheres.
11. Place two such pieces in each prepared muffin cup- it will be a tight fit.
12. Cover dough loosely with plastic wrap for 45 minutes.
13. Bake rolls in preheated 350 degree oven for 20-25 minutes, or until light brown.
14. Serve as soon as they are cool enough to throw.
This next recipe comes from my all time favorite restarauant. The recipe itself also has to be a favorite. I don't know about you, but a good biscuit to me is about as a good as chocolate chip cookies! I love to make a warm batch is biscuits and devour them like I would chocolate chip cookies. Well maybe you don't feel the same way, but try this delicious copycat recipe of Red Lobsters Cheddar Bay Biscuits and let me know what you think. I like to add my own little touch by adding some Old Bay seasoning in them.
Red Lobsters Cheddar Bay Biscuits- Top Secret Version.
yeild: 9 biscuits
20 minutes prep, 40 total
Ingredients
2 1/2 cups Bisquick baking mix (can use the homemade version, see recipe below)
4 tablespoons cold butter
1 cup sharp cheddar cheese, grated
3/4 cup cold whole milk
1/4 teaspoon garlic powder
Brush on top
2 tablespoons butter, melted
1/2 teaspoon garlic powder
1/4 teaspoon dried parsley flakes
1 pinch salt
Directions
1. Preheat oven to 400°F.
2. Combine Bisquick and cold butter. Don't combine too thoroughly. There should be small chunks of butter about the size of peas.
3. Add cheddar, milk and 1/4 tsp garlic.
4. Mix by hand until combined, but don't over mix.
5. Drop 9 equal portions onto greased cookie sheet.
6. Bake for 15-17 minutes or until tops are light brown.
7. Melt 2 tbsp butter in a bowl. Stir in 1/2 tsp garlic powder and parsley flakes.
8. Use a pastry brush to spread garlic butter over tops of biscuits.
Homemade Bisquick substitute yeilds 10-12 cups
9 cups flour
1/4 cup sugar
2 1/3 cups powdered milk
1 tablespoon salt
1/3 cup baking powder
2 cups shortening
1. In a large pan, stir the dry milk, baking powder, sugar and salt into the flour; mix thoroughly.
2. Cut the shortening into the dry ingredients until the mix is the consistency of corn meal.
3. Place the mix in a covered glass or plastic container and keep in a cool, dry place.
4. In warm weather the mix should be refrigerated.
5. Use within a month.
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Homemade just tastes better!!
Prepackaged meals, boxed mixes and frozen cookie dough free zone.
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Sorry..I would not call these homemade when you use Bisquik in them.
ReplyDeleteC.G.
Who says you can't make bisquick mix at home? I'll post the recipe.
ReplyDelete