Sally Lunn Bread - Dinner Rolls or Cinnamon Rolls
11-30-2009, 02:38 PM
#1
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Location: Salem Iowa
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This is a big favorite of my family. I usually do three times this recipe when I make it. I like to share with family and friends. And my sons fight over who gets how much to take home with them.
Don't forget the sugar when you make the dough! I forgot the sugar one time and it just didn't taste good! LOL
4 1/2 c flour
1 cake yeast
1/2 c warm water
2 tsp sugar
Mix and set to rise in warm place
1 c milk
1 1/4 sticks of butter (1/2 c +2 tsp)
4 eggs
1/2 c sugar
In medium sauce pan heat 1 c milk to scalding then cool
In mixing bowl melt sticks of butter
Add scalded milk and stir to cool
When cooled enough add eggs one at a time and stir each one in.
Add the yeast and mix all together.
Add the flour a cup at a time and blend in completely
Continue to add flour til it is all in.
Cover bowl with a towel and set it to rise in a warm place for 2 hours
I usually warm the oven and then turn it off and set
the bowl in the oven to raise.
You don't need to punch it down. I some times do but it isn't really necessary. The original recipe tells you to knead the dough but I discovered it doesn't make it react or taste any differantly.
So I don't knead it.
After it has set for 2 hours I butter my pans and I butter my hands. I don't have good luck with loaves so I do dinner rolls instead. I pinch off a 1/4 c or so and put it in the buttered pan in rows. Continue to do this til all the dough is used.
Let it rise another 1/2 hour.
I brush butter on the top or milk
Bake at 350 for 45 - 50 mins.
When I take it out I brush the tops with butter again.
--------------------------------------------------------
To make Cinnamon Rolls
Optional nuts and/or raisins
Cinnamon / Sugar
Melted Butter
Take the dough and flour it as needed. Flour your surface
and roll the dough out into a long roll. Then with a rolling pin roll the dough out like pie dough, You want it to be about 24" by 8" or so
Brush melted butter all over the dough. Sprinkle Cinnamon/sugar mix evenly over the dough. You can add nuts or raisins if you like. Starting at the back roll the dough evenly towards you. When you get it all rolled you can seal it with a little eggwhite or you can just pinch it together with a fork or your fingers.
On top brush with butter again and sprinkle with more cinn/sugar and nuts again if you like.
Cut into 1" rounds and place on cookie sheet. Bake at 350 degrees for 45 mins. Make sure you leave room for them to raise as they bake.
You can drizzle glaze over top while warm
Don't forget the sugar when you make the dough! I forgot the sugar one time and it just didn't taste good! LOL
4 1/2 c flour
1 cake yeast
1/2 c warm water
2 tsp sugar
Mix and set to rise in warm place
1 c milk
1 1/4 sticks of butter (1/2 c +2 tsp)
4 eggs
1/2 c sugar
In medium sauce pan heat 1 c milk to scalding then cool
In mixing bowl melt sticks of butter
Add scalded milk and stir to cool
When cooled enough add eggs one at a time and stir each one in.
Add the yeast and mix all together.
Add the flour a cup at a time and blend in completely
Continue to add flour til it is all in.
Cover bowl with a towel and set it to rise in a warm place for 2 hours
I usually warm the oven and then turn it off and set
the bowl in the oven to raise.
You don't need to punch it down. I some times do but it isn't really necessary. The original recipe tells you to knead the dough but I discovered it doesn't make it react or taste any differantly.
So I don't knead it.
After it has set for 2 hours I butter my pans and I butter my hands. I don't have good luck with loaves so I do dinner rolls instead. I pinch off a 1/4 c or so and put it in the buttered pan in rows. Continue to do this til all the dough is used.
Let it rise another 1/2 hour.
I brush butter on the top or milk
Bake at 350 for 45 - 50 mins.
When I take it out I brush the tops with butter again.
--------------------------------------------------------
To make Cinnamon Rolls
Optional nuts and/or raisins
Cinnamon / Sugar
Melted Butter
Take the dough and flour it as needed. Flour your surface
and roll the dough out into a long roll. Then with a rolling pin roll the dough out like pie dough, You want it to be about 24" by 8" or so
Brush melted butter all over the dough. Sprinkle Cinnamon/sugar mix evenly over the dough. You can add nuts or raisins if you like. Starting at the back roll the dough evenly towards you. When you get it all rolled you can seal it with a little eggwhite or you can just pinch it together with a fork or your fingers.
On top brush with butter again and sprinkle with more cinn/sugar and nuts again if you like.
Cut into 1" rounds and place on cookie sheet. Bake at 350 degrees for 45 mins. Make sure you leave room for them to raise as they bake.
You can drizzle glaze over top while warm
11-30-2009, 03:17 PM
#2
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Join Date: Mar 2009
Location: Salem Iowa
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Loretta I know I have read about her and I have a vague idea. Some people think she was a real person and some people think she never existed. There is alot of controversy.
I looked her up on Google and I followed your link.
Here is one statement I saw on a Google site
Sally Lunn, a French refugee, arrived in Bath in 1680 and established her bakery.
Who knows!! I saw where the recipes varied alot too. The ones on your link were really close to the one I have. The only really big differance was that recipe used 1 egg and mine uses 4 eggs.
I just know this recipe is really good!
I looked her up on Google and I followed your link.
Here is one statement I saw on a Google site
Sally Lunn, a French refugee, arrived in Bath in 1680 and established her bakery.
Who knows!! I saw where the recipes varied alot too. The ones on your link were really close to the one I have. The only really big differance was that recipe used 1 egg and mine uses 4 eggs.
I just know this recipe is really good!
11-30-2009, 05:28 PM
#5
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Join Date: Mar 2009
Location: Salem Iowa
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I just went and searched and this is what I found'
Cake yeast (a.k.a. “fresh” yeast) and dry yeast can be used interchangeably, but cake yeast dissolves easier in the warm water.
The drawback to using cake yeast is that since it is fresh it will go bad long before dry yeast. If swapping one for another in a recipe,
1 envelope of dry yeast = 2 1/2 teaspoons (or 1/4 oz.) cake yeast.
Cake yeast (a.k.a. “fresh” yeast) and dry yeast can be used interchangeably, but cake yeast dissolves easier in the warm water.
The drawback to using cake yeast is that since it is fresh it will go bad long before dry yeast. If swapping one for another in a recipe,
1 envelope of dry yeast = 2 1/2 teaspoons (or 1/4 oz.) cake yeast.
11-30-2009, 06:05 PM
#9
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Join Date: Mar 2009
Location: Salem Iowa
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That was really stupid!! I just figured out I typed cake yeast and didn't really notice! I was just copying from my recipe and didn't really look! Sorry about that!
I use dry yeast not cake yeast. The pkg I use is yellow. I am out and can't remember the brand name.
I use dry yeast not cake yeast. The pkg I use is yellow. I am out and can't remember the brand name.
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