Williams Sonoma Sally Lunn Rolls Recipes

SALLY LUNN ROLLS

Sally Lunn Rolls image

If you like Sally Lunn bread these are perfect for you. They are cake like, just like the bread and very simple to make but the dough is to sticky to handle so just spoon them into muffin cups or into a pan if the shape doesn't worry you. Great plain but adding the herbs will make them something special.

Provided by startnover

Categories Breads

Time 3h25m

Yield 18 serving(s)

Number Of Ingredients 10

Ingredients

5 teaspoons yeast
1/3 cup sugar
1 cup warm milk
4 large eggs
2 teaspoons salt
4 cups bread flour
1/2 cup melted butter or 1/2 cup margarine
1 egg, beaten with
1 tablespoon milk
1/2 cup fresh rosemary (optional) or 1/2 cup favorite herbs (optional)

Steps:

In a small bowl combine the yeast , sugar, and milk. Let standtill frothy (about 10 minutes).
In your mixer beat eggs and salt together till fluffy and pale yellow, about 5 minutes.
Add the yeast mixture and beat till smooth.
Add flour to the egg mixturein three additions with the butter, starting and ending with the flour. Add herbs if desired.
Cover with plastic wrap and allow to rise in a warm place about 2 hours.
Punch down dough with a wooden spoon.I use a large muffin scoop, and place in 18 lightly greased muffincups.
Spray a piece of plastic wrap with pan and place sprayed side down over rolls.
Allow to raise 45 minutes or until doubled.
Uncover the rolls and lightly brush tops with egg/milk mixture.
Bake aprox 25 minutes or till a toothpick in the center comes out clean -- do not over cook or the rolls will be dry.

Nutrition Facts : Calories 194.6, Fat 7.4, SaturatedFat 4, Cholesterol 74.3, Sodium 322.4, Carbohydrate 26.4, Fiber 1.1, Sugar 3.9, Protein 5.6

WILLIAMS-SONOMA SALLY LUNN ROLLS

WILLIAMS-SONOMA SALLY LUNN ROLLS image

Categories Bread

Yield 18 rolls

Number Of Ingredients 11

Ingredients

5 tsp. (2 packages) active dry yeast
1/3 cup sugar
1 cup warm milk (110°F)
4 eggs
2 tsp. salt
4 cups bread flour
8 Tbs. (1 stick) unsalted butter, melted
1/2 cup mixed chopped fresh herbs, such as
parsley, sage, rosemary and thyme
1 egg, beaten with 1 Tbs. milk
18 fresh flat-leaf parsley or sage leaves

Steps:

In a small bowl, combine the yeast, sugar and milk. Let stand until frothy, about 10 minutes. In the bowl of a stand mixer fitted with the flat beater, beat together the eggs and salt until fluffy and pale lemon yellow, about 5 minutes. Add the yeast mixture and beat until smooth, about 1 minute. Add the flour in three additions, alternating with the melted butter and beginning and ending with the flour. Then beat in the chopped herbs. Cover with plastic wrap and let rise in a warm place until doubled in volume, about 2 hours. Preheat an oven to 350°F. Lightly butter 18 standard muffin cups. Punch down the dough with a wooden spoon. Scoop out and divide the batter among the prepared muffin cups. Lightly butter a sheet of plastic wrap and place, buttered side down, over the rolls. Let rise again until doubled in volume, about 45 minutes. Uncover the rolls and lightly brush the tops with the egg-milk mixture. Lay 1 whole herb leaf on the center of each roll. Bake until a toothpick inserted into the center of a roll comes out clean, about 25 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Turn the rolls out of the pan onto the rack and let cool completely before serving.

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