SALLY LUNN ROLLS - 19th CENTURY

SALLY LUNN ROLLS - 19th CENTURY

1 pkg. Yeast
1/3 c. warm water (105* - 115* F.)
1 c. milk
3 T. sugar
3 T. butter
1 t. salt
4 to 4 ½ c. flour
2 eggs

Dissolve yeast in warm water; set aside for 5 minutes. Heat milk, sugar, butter and salt till warm (120* to 130* F.) and butter almost melts. Combine 2 c. flour, yeast mixture, milk and eggs. Beat on low to medium for 30 seconds; beat on high 3 minutes. Stir in as much flour as you can with a wooden spoon. Knead in remaining flour to make moderately stiff dough that is smooth and elastic - 6 to 8 minutes. Shape into ball. Place in greased bowl and let rise about 1 hour or until double. Punch down. Divide in half. Cover and let rest 10 minutes. Lightly grease 2 baking sheets. Divide each portion into 12 pieces. Gently pull each into a ball, tucking edges under to make smooth tops. Place on sheet; cover and let rise until double, 30 minutes. Bake at
375* F. for 10 to 12 minutes of until golden brown. Remove from sheets to cool. Serve warm or cold. Makes 24.