Sally Lunn Recipes

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.

Steps:

• Combine yeast and warm water in a bowl; let stand for 5 minutes.
• Combine milk and next 3 ingredients in a saucepan; heat until shortening melts. Allow to cool to 105° to 115°.
• Combine yeast mixture, milk mixture, and egg in a large mixing bowl; beat at medium speed with an electric mixer until well blended. Gradually, add flour, beating at the lowest speed until blended. (Mixture will be a sticky, soft dough.).
• Cover and let rise in a warm place (85°), free from drafts, for 1 hour or until the dough has doubled in bulk.
• Stir the dough down; cover and let rise* (rise #2) for 30 minutes or until dough has doubled. *(warm place (85°), free from drafts).
• Stir dough down, and spoon into a well-greased, 6-cup Bundt pan (OR 9-in. square pan). Cover and let rise* (rise #3) 20 to 30 minutes or until doubled in size.
• Bake in Bundt at 350° for 25 to 30 minutes or until golden brown (approx. 30 minutes for 9-in square pan). Remove from pan immediately.

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:

• Combine water, yeast, and sugar. Add the egg and mix in well.
• Combine the flour, salt, and shortening. Add to the yeast mixture and beat well. place in lightly greased muffin tins and allow to rise at room temperature for approximately one hour. Bake in a preheated 450 F oven for about 10 minutes, or until brown.

Steps:

• Preheat oven to 425f, grease a 6 inch deep cake tin.
• Combine all the batter ingredients in a bowl, beat until smooth and leave in a warm place until it goes frothy.
• Add all the dough ingredients to the batter and stir until smooth. Pour batter into the tin, cover and leave until doubled in size.
• Bake uncovered for 35 minutes, until golden brown.
• Turn out on wire rack and leave to cool.
• This mixture can be made as one large loaf, or as smaller buns which can be split and toasted.