5 tsp. (2 packages) active dry yeast
1/3 cup granulated sugar
1 cup warm milk (110°F)
4 large eggs
2 tsp. salt
4 cups bread flour
8 tbsp. (1 stick) unsalted butter, melted
1 egg, beaten with 1 tbsp. milk
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 flat beeter, 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 additions, alternating with the melted butter and beginning and ending with the flour. 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. 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 the rolls out of the pan onto the rack and let cool completely before serving.
Makes 18 rolls.
For Sally Lunn Herbed Rolls
Add 1/2 cup chopped mixed herbs, such as parsley, sage, rosemary and thyme to the dough.
Before placing rolls into oven to bake, top each roll with a flat parsley or sage leaf.
Date: October 5, 2002