Sally Lunn No Yeast Rolls Recipes

Steps:

• 1. Sift dry ingredients 3 times. Cut butter into flour mixture. Beat egg yolks thoroughly and add milk and beat again. Stir egg yolk mixture into dry mixture gently.
• 2. Beat egg Whites until stiff. Fold into batter and blend gently. Pour into buttered or sprayed muffin tins. Bake at 400^ for 25 minutes. Check after 15 minutes and turn oven down to 375^. Test with wooden toothpick for doneness.
• 3. Note: If desired you can sprinkle crushed parsley, or dill weed or Italian seasoning or cinnamon/sugar on top of batter before baking.

Steps:

• 1. Preheat oven to 400°. Grease a large loaf pan, or 3 mini-loaf pans.
• 2. Sift together dry ingredients. Cream together shortening and sugar. Beat the eggs one at a time into the creamed mixture.
• 3. Add the sifted ingredients to the batter in 3 parts, alternately with the milk. Stir batter lightly until the ingredients are just blended.
• 4. Bake in a greased loaf pan (or 3 mini-loaf pans) about 35-40 minutes (less time needed for the mini loaf pans - it took 28 minutes for my loaves).
• 5. Cool in pans 5 minutes, then turn out on rack. Cool slightly before slicing.

Steps:

• Pre-heat oven to 375 degrees.
• Sift flour with baking powder and salt.
• Combine egg and milk.
• Cream shortening and sugar together, and add flour alternately with liquid mixture.
• Place in greased 9"x5" loaf pan or muffin pan and bake for 30 minutes or until toothpick comes out clean.

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.

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.

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, salt, eggs and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Do not knead. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Stir the dough down. Spoon into a greased and floured 10-in. tube pan. Cover and let rise until doubled, about 1 hour. , Bake at 400° for 25-30 minutes or until golden brown. Remove from pan to a wire rack to cool., Combine the honey butter ingredients until smooth. Serve with bread.