When Agnes and Earl Lambert opened Lambert’s cafe in Sikeston, Missouri, in 1942, they were so short-handed on the floor that rather than carry bread baskets to the eight tables in their tiny dining room, they tossed still-warm rolls one by one from the kitchen door directly to customers. Their little eatery has since grown huge, with branches in Ozark, Missouri, and Foley, Alabama, but the self-proclaimed “Home of the Throwed Roll” continues the outlandish food delivery system, waiters calling “heads up!” as they heave buns into the dining room, then warning, “Careful, now,” as they ladle out rivers of sorghum honey for roll-dipping.