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.”
While perusing Pinterest, I discovered a Pin for a roll clone. I followed the directions with a few minor adaptations, mainly converting it to a bread machine recipe. The problem that I ran into was that the directions called for the rolls to bake for 20 minutes. My rolls came out a little on the dark side. I went back to work and made a couple of more modifications, reduced the baking time by five minutes, and now I have another wonderful roll to enjoy.
Since Lambert’s is a good 5+ hours from me, this is the only way for me to enjoy them on a regular basis.
- 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
- 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.
Amount Per Serving: Calories: 143 Saturated Fat: 2g Cholesterol: 19mg Sodium: 181mg Carbohydrates: 23g Sugar: 3g Protein: 3g
Have you ever been to Lambert’s? (They have two locations in Missouri and the one in Foley, AL.)
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