Instructions: Travelers in Missouri may be familiar with Lamberts, a popular restaurant that features big, soft rolls, popularly known as throwed rolls, since they are thrown to diners at Lamberts. After Analie Price of Harrisonville requested a recipe for Lamberts throwed rolls, several readers shared recipes. All were credited to the cookbook A Taste of America, by Jane and Michael Stern.

Combine 1 teaspoon sugar and yeast in warm water. Stir to blend well, then let stand 5 to 10 minutes or until yeast begins to foam.

Thoroughly mix milk, butter, remaining 1/4 cup sugar, egg and salt in a large bowl. Stir in the yeast mixture and 31/2 cups flour. Stir in a little more flour if necessary to make a soft, pliable dough.

Turn out dough onto a floured board and let rest while you clean and butter the bowl. Knead dough gently 4 to 5 minutes, adding flour if necessary, until dough is smooth and silky. Place dough in bowl, turn to butter both sides, cover with plastic wrap and let rise in a warm place until doubled in size.

Butter a 12-cup muffin pan. Punch down dough. Pinch off pieces about 11/2 inches in diameter and roll into smooth spheres. Place two shaped pieces in each muffin cup. (It should be a tight fit.) Cover dough loosely with plastic wrap and allow to rise 45 minutes.

Preheat oven to 350 degrees. Bake rolls 20 to 25 minutes or until lightly browned. Serve as soon as they are cool enough to throw.

NOTES : Makes 12 rolls

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