Best Williams Sonoma Sally Lunn Rolls Recipes

Sally Lunn image

Provided by Martha Stewart

Yield Makes 1 loaf

Number Of Ingredients 8

1 (1/4-ounce) package active dry yeast
1/3 cup sugar
1/2 cup warm water (110 to 115 degrees)
1/2 cup milk
1/2 cup (1 stick) unsalted butter, plus more for pan
3 1/2 to 4 cups all-purpose flour
1 teaspoon salt
3 large eggs, lightly beaten

Steps:

In a large liquid measuring cup, mix together yeast, sugar, and water; let stand until foamy, about 5 minutes.
Meanwhile, place milk and butter in a small saucepan and heat over medium heat until butter is melted. Remove from heat and let stand until mixture is lukewarm (110 to 115 degrees).
In a large bowl, mix together flour and salt. Add milk mixture to flour mixture. Stir eggs into yeast mixture and add to flour mixture; stir until a stiff dough forms. Cover bowl with plastic wrap and let stand in a cool place until doubled in size, about 1 1/2 hours.
Butter a Pullman loaf pan measuring 13 1/2 by 4 1/2 inches across the top and 12 3/4 by 3 3/4 inches across the bottom. Deflate dough by beating down with a wooden spoon for about 1 minute. Transfer dough to prepared loaf pan; cover and let rise until dough reaches top of pan, 1 1/2 to 2 hours.
Preheat oven to 375 degrees.
Uncover dough and transfer to oven; bake until bread is dark and golden on top and sounds hollow when tapped with your knuckles, 40 to 45 minutes.
Remove pan from oven and turn bread out onto a wire rack; serve warm or let cool, if desired.

Sally Lunn Rolls image

Provided by startnover

Categories Breads

Time 3h25m

Yield 18 serving(s)

Number Of Ingredients 10

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.