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Sally Lunn Yeast Rolls

Source of Recipe


Georgie Bryant



List of Ingredients



• 1/2 cup warm water (105-115F)
  
• 1 package active dry yeast
  
• 1 cup warm milk
  
• 1/2 cup (1 stick) softened margarine
  
• 1/4 cup sugar
  
• 2 teaspoons salt
  
• 3 eggs, well beaten, at room temp
  
• 5 1/2 - 6 cups unsifted flour
  






Instructions



1. Measure warm water into large warm bowl.
   
   
   
2. Sprinkle in yeast, stir until dissolved.
   
   
   
3. Add milk, margarine, sugar, salt and eggs.
   
   
   
4. Stir in 3 cups flour. Beat until well blended, about 1 minute.
   
   
   
5. Stir in enough remaining flour to make a soft dough.
   
   
   
6. Cover, let rise in warm place, free from draft, until dough has doubled in bulk, about one hour.
   
   
   
7. Stir down, spoon into well greased and floured 10" tube pan or 2 well greased 9x5x3 loaf pans.
   
   
   
8. Cover, let rise in warm place, free from draft, until dough has doubled in bulk, about 1 hour.
   
   
   
9. Bake large loaf at 400 degrees for about 30 minutes.
   
   
   
10. Bake small loaves at 375 degrees about 30 minutes or until done.
    
    
    
11. Remove from pans and cool down on wire racks.