Lambert’s Yeast Rolls Recipe (Copycat)
These yeast dinner rolls are the perfect addition to any dinner table. They’re light and fluffy, with a touch of sweetness. And they’re so easy to make! Just follow the recipe below, and you’ll have fresh, homemade rolls that will remind you of Lambert’s Throwed Rolls.
Lambert’s Cafe
Lambert’s Cafe is known for its comfort food and Southern hospitality. With a history dating back to the 1940s, Lambert’s has become an institution in its own right, famous not only for its “pass arounds” but also for its unique approach to service.
Fondly known as the “Home of Throwed Rolls,” Lambert’s has mastered the art of tossing freshly baked rolls across the dining room to eager patrons. It’s a tradition that embodies their commitment to both delicious food and a warm, engaging dining experience.
There are three Lambert’s Cafe locations: two in Missouri (Sikeston and Ozark) and one in Foley, Alabama. The Foley location is an inviting stop for travelers headed to Gulf Shores and Orange Beach.
Because we can’t all be on our way to the beach and stop at Lambert’s, here’s a recipe for delicious rolls that taste like Lambert’s Throwed Rolls, with directions for a stand mixer or a bread machine.
Roll Ingredients
To make these yeast rolls, you need the following ingredients:
- 1 cup milk
- ¼ cup butter
- ¼ cup sugar
- 3 ¼ cups all-purpose or bread flour
- 1 teaspoon salt
- 2 ¼ teaspoons active dry yeast (1 packet)
- 1 egg
How To Make Yeast Rolls
- To make them without a bread machine, you start by warming the milk. I microwave it on HIGH for 40 seconds. It’s important not to heat it too hot, or it will kill the yeast.
- Stir the yeast and 1 tablespoon of sugar into the warm milk and let it sit for 5 minutes. This will allow it time for the yeast to bloom. Meanwhile, melt the butter. (30 seconds on HIGH in the microwave should do the trick.) Let it cool.
- Place the flour, remaining sugar, and salt in the bowl of a stand mixer. Add the yeast mixture, butter, and egg, and mix at LOW speed until it has all been combined. Increase the speed and knead for 3 to 5 minutes.
- Remove the dough from the mixer bowl. Drizzle a small amount of oil into the mixer bowl, or lightly spray it with nonstick spray. Put the dough back into the bowl and lightly oil the top. Cover with plastic wrap and let it rise in a warm environment for 1 hour.
- Remove the dough from the bowl and form it into 24 balls. Place 2 balls into a muffin pan cup. Repeat with the remaining dough. Allow rolls to rise for 30 to 45 minutes.
- Bake in an oven preheated to 350°F for 15 to 20 minutes, until golden brown.
Bread Machine Yeast Rolls Recipe
- If you have a bread machine, place the ingredients in the machine according to the manufacturer’s directions using the DOUGH cycle.
- Lightly spray a muffin pan with nonstick spray.
- Upon completion, divide the dough into 24 balls. Place two balls side by side in a muffin pan cup. Allow them to rise 30 to 45 minutes.
- Bake in an oven preheated to 350°F for 15 to 20 minutes, until golden brown
Using a bread machine is my favorite way to make this dough! The printable recipe card below includes bread machine instructions in the notes.
If homemade bread makes your heart happy, you’ll love these other bakery-worthy favorites. Try my Cinnamon Rolls with Cream Cheese Icing for a sweet morning treat, Bread Machine Dinner Rolls for effortless perfection, Cinnamon Pull-Apart Bread for sharing, or Cinnamon Babka when you want to impress.
Lambert’s Yeast Rolls (clone)
Ingredients
Equipment
Method
- Warm the milk in the microwave at HIGH for 40 seconds.
- Stir the yeast and 1 tablespoon of sugar into the warm milk and let it sit for 5 minutes.
- Place the flour, remaining sugar, and salt in the bowl of a stand mixer. Add the yeast mixture, butter, and egg and mix at LOW speed until combined. Increase the speed and knead for 3 to 5 minutes.
- Remove the dough from the mixer bowl. Drizzle a small amount of oil into the mixer bowl or lightly spray the bowl with nonstick spray. Put the dough back into the bowl and lightly oil the top of the dough. Cover with plastic wrap and let it rise in a warm environment for 1 hour.
- Remove the dough from the bowl and form into 24 balls. Place 2 balls into a muffin pan cup. Repeat with remaining dough. Allow rolls to rise for 30 to 45 minutes.
- Bake in oven preheated to 350°F for 15 to 20 minutes, until golden brown.
Nutrition
Video
Notes
Tried this recipe?
Let us know how it was!Working With Yeast Tips
Yeast is a living, single-cell fungus. While it is possible to “catch” wild yeast, it is much easier to buy a packet or jar at the grocery store. There are two types typically used in bread making: active dry and instant (or rapid rise). Here are a few things you should know when working with yeast:
- Yeast can be added directly to dry ingredients or dissolved in water (use 1 teaspoon of sugar or honey in ½ cup of water that is 110°F to 115°F). If the water is too hot, you will kill it.
- When dissolving yeast in water, let it sit for 5 to 10 minutes. If it does not form a foam on top, toss it out.
- Dry yeast works best when used at room temperature.
- To help speed up rising, turn your oven to its lowest setting for 1 to 2 minutes, then turn it off and place your dough inside the warm, draft-free oven. You can place a pan of water in the oven to help keep the dough soft.
- Dough is usually ready when it has doubled in size.
- To extend the life of yeast in a jar, refrigerate or freeze it. Let the yeast come to room temperature before using.
Make Ahead
Shape the rolls in the muffin pan, cover tightly, and refrigerate overnight. The next day, let them sit at room temperature for 1 to 1½ hours, until puffy, then bake as directed.
How to Store and Freeze
- Room temperature: Store cooled rolls in an airtight container or zip-top bag for up to 2 days.
- Freezer: Freeze baked, cooled rolls in a freezer bag for up to 3 months.
- Reheat: Wrap rolls in foil and warm at 350°F for about 10 minutes, or microwave one roll for 10 to 15 seconds.
FAQs
Can I use instant yeast?
Yes. Use the same amount and mix it right in with the flour. There’s no need to bloom it first, and the dough may rise a little faster.
Why are my rolls dense?
Usually it’s too much flour, milk that was too hot, or dough that didn’t rise long enough. Spoon the flour into the cup and level it off, and let the dough double before shaping.
Can I bake these in a 9×13 pan?
Yes. Shape 12 to 15 rolls, place them in a greased 9×13-inch pan, and bake for 18 to 20 minutes, until golden brown.
What do you eat with Lambert’s rolls?
At Lambert’s, the rolls come with sorghum molasses. At home, they’re delicious with butter, honey butter, or apple butter.
Last Bite
If these Yeast Rolls became the star of your dinner table, I’d love to hear about it! Leave a comment below and tell me how they turned out, or tag @southernkissed when you share your fresh-from-the-oven rolls. Don’t forget to pin this recipe. It’s one you’ll want to bake again and again!
These rolls are the best. I make them almost every day and I freeze left overs. My Grandson loves them and will not eat regular bread. Thank you for this great recipe.
That makes my heart so happy to hear that you love the recipe. Thanks for taking the time to come back and share your experience.
Very quick to make. The dough is a little more sticky than other recipes I have used but the rolls are soft and delicious
Last week we took our preschoolers to Lambert’s in Foley. Predictably, they loved the “throwed rolls.” I tried this recipe today using my bread machine —- outstanding! The little ones even asked it I could throw them the rolls (I didn’t). Thanks so much for working out this recipe and for posting it. It will become a favorite at our house.
I am so glad to hear that. I hope the little ones weren’t too disappointed about them not being thrown.
Should they be covered when they rise in the ball formation?
I don’t cover mine. Sometimes I will lightly spray them with nonstick cooking spray.
Good food
Roll
Yum. I pinned these for later. I love using my bread machine.
Those look really, really good!
I’ve always wanted to visit Lambert’s just for the rolls but I’ve never considered making the rolls at home. Great idea!
Thanks for the great roll recipe… and the great tip on where to eat the next time I am in the Gulf Shores (or even Pensacola) area!
I’ve never made my own rolls before. I bet these would be yummy!
I haven’t eaten at Lambert’s but several people I know talk about how good it is. Hopefully one day I’ll get to try it for myself. Until then I’ll have to try your clones :).
OH YUM!!! I’ve never been to a Lambert’s but my Grandma & Mom make their rolls from scratch.