Sally Lunn Herbed Rolls

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* Exported from MasterCook *

 

Sally Lunn Herbed Rolls

 

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Serving Size : 18 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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5 teaspoons active dry yeast -- (2 packages)

1/3 cup sugar

1 cup warm milk (110°F)

4 eggs

2 teaspoons salt

4 cups bread flour

8 tablespoons unsalted butter -- (1 stick) melted

1/2 cup mixed chopped fresh herbs such as

parsley -- sage, rosemary and

thyme

1 egg -- beaten with

1 tablespoon milk

18 fresh flat-leaf parsley or sage leaves

 

In a small bowl, combine the yeast, sugar and milk. Let stand until frothy,

about 10 minutes.

 

In the bowl of a stand mixer fitted with the paddle attachment, beat together

the eggs and salt until fluffy and pale lemon yellow, about 5 minutes. Add the

yeast mixture and beat until smooth, about 1 minute. Add the flour to the egg

mixture in three batches, alternating with the melted butter and beginning and

ending with the flour. Then beat in the chopped herbs. Cover with plastic wrap

and let rise in a warm place until doubled in volume, about 2 hours.

 

Preheat an oven to 350°F. Lightly butter 18 standard muffin cups.

 

Punch down the dough with a wooden spoon. Scoop out and divide the batter among

the prepared muffin cups. Lightly butter a sheet of plastic wrap and place,

buttered side down, over the rolls. Let rise again until doubled in volume,

about 45 minutes.

 

Uncover the rolls and lightly brush the tops with the egg-milk mixture. Lay 1

whole herb leaf on the center of each roll. Bake until a toothpick inserted into

the center of a roll comes out clean, about 25 minutes. Transfer to a wire rack

and let cool for 5 minutes. Turn rolls out of the pan onto the rack and let cool

completely before serving. Makes 18 rolls.

 

Adapted from Williams-Sonoma New American Cooking Series, The South, by Roy

Overton

 

Source:

" Williams Sonoma "

 

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Per Serving (excluding unknown items): 191 Calories; 7g Fat (32.7% calories from

fat); 6g Protein; 26g Carbohydrate; trace Dietary Fiber; 66mg Cholesterol; 255mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0

Other Carbohydrates.

 

NOTES : The French soleil, lune, " sun, moon, " provides the name for this old

English recipe because the top of each roll bakes up as golden as the sun, while

the bottom is said to be as pale as a harvest moon. Sally Lunn rolls have been a

part of Southern heritage for so long, we claim them as our own.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0