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Lambert’s Yeast Rolls Clone

Have you heard of the famous “thrown rolls” at Lambert’s cafe in Alabama? This recipe is a lot like those, and they disappear just as fast! Make some for dinner tonight and watch them go. They’re delicious and easy to make! Who doesn’t love fresh hot rolls?

Those in the know who travel to Gulf Shores, Alabama, stop at Lambert’s Cafe in the nearby town of Foley.  Nobody, and I mean NOBODY, leaves there hungry.  The food is great and plentiful

The employees at Lambert’s periodically go around with their “Pass Arounds” which include Macaroni & Tomatoes, Fried Potatoes & Onions, Black Eyed Peas, Fried Okra, Apple Butter, and Boiled Cabbage.  Not to be forgotten are the Hot Rolls & Sorghum.  But most people in there prefer to have their rolls thrown to them.  Hence, Lambert’s Cafe is the home of the “throwed roll.”

Lambert's rolls clone on a wire rack

Because we can’t all be on our way to the beach and stop at Lambert’s, here are two recipes for delicious rolls that taste like Lambert’s Throwed Rolls – one recipe for everyone, and one recipe for those who have bread machines.

How To Make Yeast Rolls

To make yeast rolls, you need the following ingredients:

  • 1 cup milk
  • 1/4 cup butter
  • 1/4 cup sugar
  • 3 1/4 cups all-purpose or bread flour
  • 1 teaspoon salt
  • 2 1/4 teaspoons (1 pkg.) active dry yeast
  • 1 egg

To make them without a bread machine, you start by warming the milk. I microwave it on HIGH for 40 seconds. It’s important to not 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 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 non-stick 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 – 45 minutes.

rolls rising in a muffin pan

Bake in oven preheated to 350 degrees for 15 minutes.

dinner rolls on a wire rack

Lambert’s Yeast Rolls (clone)

Lynda Self
Lambert’s is “Home of the Throwed Rolls.” While strict grammarians may take issue with their saying, they will no doubt love their rolls. Save yourself the trip and make these Lambert’s Throwed Rolls (clone) at home.
4.67 from 6 votes
Prep Time 15 mins
Cook Time 15 mins
1 hr 45 mins
Total Time 2 hrs 15 mins
Course Bread
Cuisine American
Servings 12
Calories 193 kcal

Equipment

  • Mixer
  • muffin pan

Ingredients
  

  • 1 cup milk
  • ¼ cup butter
  • ¼ cup sugar divided
  • 3 ¼ cups all-purpose flour
  • 1 tsp salt
  • 1 packet yeast
  • 1 egg

Instructions
 

  • 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 non-stick 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 – 45 minutes.
  • Bake in oven preheated to 350 degrees for 15 minutes.

Nutrition

Serving: 1rollCalories: 193kcalCarbohydrates: 31gProtein: 5gFat: 5gSaturated Fat: 3gTrans Fat: 1gCholesterol: 26mgSodium: 243mgPotassium: 75mgFiber: 1gSugar: 5gVitamin A: 171IUVitamin C: 1mgCalcium: 32mgIron: 2mg
Keyword rolls
Tried this recipe?Mention @SouthernKissed or tag #SouthernKissed!

If you have a bread machine, place the ingredients in the machine according to manufacturer’s directions using the DOUGH cycle.

Lightly spray muffin pan with non-stick spray.

Upon completion, divide dough into 24 balls. Place two balls side-by-side in muffin pan cup. Allow to rise 30-45 minutes.

Bake in oven preheated to 350 degrees for 15 minutes.

dinner rolls on a wire rack

Lambert’s Throwed Rolls Bread Machine Recipe

Lynda
Lambert’s is “Home of the Throwed Rolls.” While strict grammarians may take issue with their saying, they will no doubt love their rolls. Save yourself the trip and make these Lambert’s Throwed Rolls (clone) at home.
4.46 from 53 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Breads
Cuisine American
Servings 12 rolls
Calories 191 kcal

Ingredients
  

  • 1 cup warm milk
  • 1/4 cup butter melted
  • 1/4 cup sugar
  • 3 1/4 cups all-purpose or bread flour
  • 1 teaspoon salt
  • 2 1/4 teaspoons 1 pkg. active dry yeast
  • 1 egg

Instructions
 

  • Place ingredients in bread machine according to manufacturer’s instructions. Run dough cycle. (I put the egg in just after the machine starts to run.)
  • Lightly spray muffin pan with non-stick spray.
  • Upon completion, divide dough into 24 balls. Place two balls side-by-side in muffin pan cup.
  • Allow to rise 30-45 minutes.
  • Bake in oven preheated to 350 degrees for 15 minutes.

Nutrition

Serving: 1Calories: 191kcalCarbohydrates: 31gProtein: 5gFat: 5gSaturated Fat: 3gTrans Fat: 1gCholesterol: 26mgSodium: 242mgPotassium: 69mgFiber: 1gSugar: 5gVitamin A: 172IUCalcium: 31mgIron: 2mg
Keyword breads, Lambert’s clone, rolls
Tried this recipe?Mention @SouthernKissed or tag #SouthernKissed!
half of a dinner roll

Working With Yeast Tips

Yeast is a living, single-cell fungi. While it is possible to “catch” a wild yeast, it is much easier to buy a packet or jar at the grocery store. There are two types that are typically involved with bread making: dry active and instant (or rapid rise). Here are 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 1/2 cup of water that is 110°F-115°F). If the water is too hot, you will kill it.
  • When dissolving yeast in water, allow it to sit for 5 – 10 minutes. If it does not form a foam at the top, toss it out.
  • Dry yeast works best when used at room temperature.
  • To help speed up the rising process, turn on your oven and let it warm up to 150 degrees. Turn the oven off and place your dough in 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, place it in the refrigerator or freezer. Allow the yeast to come to room temperature when using.

Have you ever been to Lambert’s?  (They have two locations in Missouri and the one in Foley, AL.)

Other Yeast Roll Recipes You Might Like:

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