|(photo borrowed from the internet)|
Sally Lunn Buns
4 cups King Arthur all-purpose flour
2 tsp. sea salt
1/3 cup granulated sugar + 2 tsp.
1/2 cup (1 stick) unsalted butter, melted
1/4 cup milk
4 large eggs
1 pkg (or 1 T) active dry yeast
1/4 cup very warm water (about 110F-degrees)
extra melted butter to brush the pans and tops (about 4 Tablespoons)
[You will be happy to know that I made these by hand] In a large bowl, measure the flour and salt, set aside. In a smaller bowl, whisk the eggs with the sugar. In a small pan, melt the butter with the milk.
In a 1 cup glass measure, whisk the active dry yeast and 2 tsp. sugar together--allow to set about 7-10 minutes to proof.
Add the egg/sugar mixture to the dry ingredients and with a rubber spatula, start to combine. Next, add the proofed yeast, then, the melted butter/milk. Continue to mix with the spatula until thoroughly combined. The dough will seem sticky, but not to worry. Cover the bowl with plastic wrap and refrigerate about 1 hour for ease in handling.
Remove bowl from refrigerator and you should be able to lightly knead the dough; I did this right in the bowl it was made in.
Now, cover the bowl again with more plastic wrap, but this time, make sure you lightly spray it with a non-stick vegetable spray.
I had a wonderful birthday present last year from my daughter--a proofing box!
When the dough has doubled, transfer it to a lightly-floured bread board and divide into 6 pieces.
With the extra melted butter, brush the pans well and place a dough ball in each. Brush the tops of the balls with more melted butter and cover with plastic wrap to rise once more until doubled (about 40 mins-1 hour).
Preheat oven to 350F-degrees. When the buns have doubled in size, place in the oven and bake for 23-25 minutes or until golden brown.
Brush the tops once more with butter (heck, can you really have too much butter:-D) then, remove the buns from the pans and allow to cool slightly.
These "cake-like" buns brought back such memories of a warm, Fall day in Bath; life is good, Enjoy!