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Sally Lunn Rolls
- Yield: 24 rolls
10 mins to 12 mins per batch
active dry yeast
warm water (105 degrees F to 115 degrees F)
4 -4 1/2
In a small bowl, dissolve the yeast in the warm water; set aside for 5 minutes. In a medium saucepan, heat and stir milk, sugar, butter and salt just till warm (120 degrees F to 130 degrees F) and butter almost melts.
In a large mixing bowl, combine 2 cups of the flour, the yeast mixture, the milk mixture and the eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover; let rise in a warm place till double in size (about 1 hour).
Punch dough down. Turn out onto a lightly floured surface. Divide dough in half. Cover; let rest for 10 minutes. Meanwhile, lightly grease 2 large baking sheets. Divide each dough portion into 12 pieces. Gently pull each piece into a ball, tucking edges under to make smooth tops. Place on the prepared baking sheets. Cover; let rise in a warm place till nearly double (about 30 minutes).
Bake in a 375 degree F oven for 10 to 12 minutes or till golden brown. Immediately remove rolls from baking sheet. Serve warm or let cool on wire rack. Makes 24 rolls.
(Sally Lunn Rolls)
carb. (g) 17, pro. (g) 3, cal. (kcal) 101, vit. A (IU) 97, sat. fat (g) 1, chol. (mg) 23, Fat, total (g) 2, calcium (mg) 20, iron (mg) 1, fiber (g) 1, sodium (mg) 123