hegs65
DIS Veteran
- Joined
- Sep 14, 2000
- Messages
- 618
If anyone is interested, here is the recipe for Sally Lunn rolls. They serve these delicious rolls at the Liberty Tree Tavern. Back in February I called the chef at the Liberty Tree Tavern, and he was kind enough to mail me the recipe! Here it is, ENJOY!
1 cup milk
1/2 cup veg. shortening
1/4 cup water
4 cups sifted all purpose flour
1/3 cup sugar
2 tsp. salt
2 pkgs. active yeast
3 eggs
Preheat oven to 350 degrees
1)Butter 2 each 9 1/4 by 5 1/4 by 2 3/4 in loaf pan
2)Heat milk, shortening, and water until very warm; about 120 degrees. The shortening doesnt need to melt.
3)Combine 1 1/3 cups of flour and the sugar, salt and yeast in a large mixing bowl.
4)Add the warm liquids to the flour mixture. Beat with an electric mixer at medium speed for 2 minutes.
5)Gradually add 2/3 cups of flour and the eggs. Beat at high speed for 2 minutes.
6)Add 2 cups of flour. Mix well. The batter will be thick but not stiff.
7)Cover the dough and let rise in a warm, draft free place (85 degrees) until it doubles in bulk, about 1 1/4 hours.
8)Punch the dough down and divide it between the prepared pans.
9)Cover and let rise in a warm, draft free place until it has increased in bulk from 1/3 to 1/2.
10) Bake at 350 degrees for 40-50 minutes.
11) Remove from oven and cool on racks.
1 cup milk
1/2 cup veg. shortening
1/4 cup water
4 cups sifted all purpose flour
1/3 cup sugar
2 tsp. salt
2 pkgs. active yeast
3 eggs
Preheat oven to 350 degrees
1)Butter 2 each 9 1/4 by 5 1/4 by 2 3/4 in loaf pan
2)Heat milk, shortening, and water until very warm; about 120 degrees. The shortening doesnt need to melt.
3)Combine 1 1/3 cups of flour and the sugar, salt and yeast in a large mixing bowl.
4)Add the warm liquids to the flour mixture. Beat with an electric mixer at medium speed for 2 minutes.
5)Gradually add 2/3 cups of flour and the eggs. Beat at high speed for 2 minutes.
6)Add 2 cups of flour. Mix well. The batter will be thick but not stiff.
7)Cover the dough and let rise in a warm, draft free place (85 degrees) until it doubles in bulk, about 1 1/4 hours.
8)Punch the dough down and divide it between the prepared pans.
9)Cover and let rise in a warm, draft free place until it has increased in bulk from 1/3 to 1/2.
10) Bake at 350 degrees for 40-50 minutes.
11) Remove from oven and cool on racks.
