Sally Lunn Herbed Rolls

I was searching for herbed bread recipe, and discovered Sally Lunn rolls from Williams-Sonoma's website.  Intereting to know that, Sally Lunn buns are made from rich yeast dough,  and have a strong association with the city of Bath in the West Country of England.

 

 

 

The origin of Sally Lunn buns remains a mistery.
Some claims Sally Lunn was a young French Huguenot refugee called Solange Luyon (hence Sally Lunn), who brought the recipe to Bath around 1680. Some claims that the French soleil, lune, "sun, moon," provides the name for this old English recipe.  Be it from France or England, I love the texture of Sally Lunn, light and springy. As written in the menu of Sally Lunn’s Historic Eating House in Bath, "Sally Lunn is part bun, part bread, part cake… That isn't really a bun!".

The batter of Sally Lunn is spoonable. That sounds good to me as no kneading and shaping are needed.   I happily scooped half of the batter to a 12-hole muffin tin, and the other half to a greased loaf pan (12cm x 22cm) . Both came out equally good. The beautiful golden color of Sally Lunn makes me believe the tales of "sun, moon" more than that of lady Solange Luyon.

 

I'm sharing this post to See Ya In the Gumbo hosted by  Michelle at Ms. enPlace.

 

 

 

SALLY LUNN HERBED ROLLS 

(Recipe from Williams-Sonoma . My changes are marked in blue)

 

Ingredients:

 

- 5 teaspoon. (2 packages) active dry yeast ( *I used 11g instant yeast)
- 1/3 cup sugar
-1 cup warm milk (110°F)
- 4 eggs
- 2 teaspoon salt
- 4 cups bread flour
- 8 tablespoons (1 stick) unsalted butter, melted (*I used 125g)
- 1/2 cup mixed chopped fresh herbs, such as parsley, sage, rosemary and thyme ( I used dried herbs)
- 1 egg, beaten with 1 tablespoon milk
- 18 fresh flat-leaf parsley or sage leaves (* I used dried parsley) 

Directions:

1. In a small bowl, combine the yeast, sugar and milk. Let stand until frothy, about 10 minutes.(* Mix all the dry ingredients except for herbs in a bowl. Add in milk,  followed by melted butter.Mixed with a wooden spatula).
2. In the bowl of a stand mixer fitted with the flat beater, 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 in three additions, alternating with the melted butter and beginning and ending with the flour. Then beat in the chopped herbs.(*Beat the eggs slightly and add into the mixture. Mix well. Add in dried herbs, mix until well combined.)
3. Cover with plastic wrap and let rise in a warm place until doubled in volume, about 2 hours.
4. Preheat an oven to 350°F (*I adjusted to 200°C). Lightly butter 18 standard muffin cups. (*I used a 12-hole muffin tin and a loaf pan.)
5. Punch down the dough with a wooden spoon. Scoop out and divide the batter among the prepared muffin cups.
6. Lightly butter a sheet of plastic wrap and place, buttered side down, over the rolls. (*I did not cover the dough). Let rise again until doubled in volume, about 45 minutes.
7. Uncover the rolls and lightly brush the tops with the egg-milk mixture. Lay 1 whole herb leaf on the center of each roll (* I sprinkled some dried parsley leaves).
8. Bake until a toothpick inserted into the center of a roll comes out clean, about 25 minutes. (*I adjusted to 18-20 minutes due to the higher temperature at 200°C).
9. Transfer the pan to a wire rack and let cool for 5 minutes. Turn the rolls out of the pan onto the rack and let cool completely before serving.