While I love all of the vintage cookbooks in my collection, I have a soft spot for Southern recipes that preserve the unique cuisine of the American South. These buns are attributed to the Sally Lunn Eating House in Bath, England. They first appeared in the eighteenth century, and shortly found their way to the newly-discovered American colonies due in part to their popularity throughout the United Kingdom. Since then, they have formed an integral part of the Southern table. Filled with either ham or egg salad, their slightly sugary taste and cake-like texture compliment the sweet and savory combinations that have come to define Southern cooking.
For this recipe, I combined this recipe from The Settlement Cookbook with another classic recipe, Watercress Cream Cheese. A delicious combination!
Ingredients:
1 cup whole milk
4 ounces butter
2 1/2 teaspoons active dry yeast
1/4 cup sugar
4 large eggs
4 cups all-purpose flour
1 teaspoon salt
Yields: 32 rolls
Prep Time: 3 hours and 20 minutes
Cook Time: 15 minutes
Method:
In a saucepan, heat the milk with the butter until the butter is melted.
Allow the mixture to cool to lukewarm and add the yeast, sugar and salt.
Set the mixture aside for 5 minutes until the mixtures begins to foam.
Place the milk mixture in a stand mixer with a paddle attachment.
Add the eggs one at a time. Add the flour, and beat the mixture for 6 minutes.
Place the dough in a bowl. Cover, and place in a warm area to rise for 3 hours.
Beat the dough down, and divide the dough into 2 1/2 inch logs.
Place them on a baking sheet and allow to rise again for 30 minutes.
Preheat the oven to 375°F. Place the baking sheets one at a time in the oven for
15 minutes.
For more from The Settlement Cookbook, click here: