Williams Sonoma Sally Lunn Rolls Food

SALLY LUNN ROLLS

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.

GOLDEN TEA BUNS (SALLY LUNN BUNNS)

Steps:

• In a small saucepan, heat the cream with the butter over low heat until the butter is melted. Pour the mixture into a large bowl and let it cool to lukewarm.
• Stir in the yeast, sugar, and salt and let the mixture stand for 5 minutes, or until foamy.
• Beat in the eggs, 1 at a time, beating well after each addition, and add the flour, about 1 cup at a time, beating after each addition until the batter is smooth.
• Let the batter rise, covered with a kitchen towel, in a warm place for 3 hours, or until it is double in bulk.
• Beat the batter well to deflate it and divide it among 24 buttered or paper-lined 1/2-cup muffin tins, filling each tin about halfway.
• With buttered fingers smooth the tops. Let the buns rise, covered with a kitchen towel, in a warm place for 1 hour, or until they are double in bulk.
• Bake the buns in the middle of a preheated 375°F oven for 12-17 minutes, or until tester comes out clean and the buns are golden. Serve warm.