Sally Lunn Rolls Recipe from Liberty Tree Tavern |
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Ingredients
1 cup milk
1/2 cup vegetable shortening
1/4 cup water
4 cups all purpose flour, sifted
1/3 cup sugar
2 teaspoons salt
2 packages active yeast
3 eggs
Method
Preheat oven to 350°F.
Butter 2 each 9 1/4 by 5 1/4 by 2 3/4 in loaf pans.
Heat milk, shortening, and water until very warm; about 120°. The shortening doesn't need to melt.
Combine 1 1/3 cups of flour and the sugar, salt and yeast in a large mixing bowl.
Add the warm liquids to the flour mixture. Beat with an electric mixer at medium speed for 2 minutes.
Gradually add 2/3 cups of flour and the eggs. Beat at high speed for 2 minutes.
Add 2 cups of flour. Mix well. The batter will be thick but not stiff.
Cover the dough and let rise in a warm, draft free place (85°) until it doubles in bulk, about 1 1/4 hours.
Punch the dough down and divide it between the prepared pans. Cover and let rise in a warm, draft free place until it has increased in bulk from 1/3 to 1/2.
Bake at 350° for 40-50 minutes. Remove from oven and cool on racks.
