French Rolls Recipe

bread and yeast
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 Updated 22/08/2017

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An example of a french, enriched yeast bread. The "Sally Lunn" bun is said to be an example of this brought to Bath in England by a Huguenot.


  • 1 egg, well beaten
  • 2 teaspoons dried yeast
  • 1/4 pint warm milk
  • 2 tablespoons (1oz) butter
  • 4 cups (1lb) strong plain flour
(see measure conversions for more information on quantites)


  1. Mix together the egg, yeast and milk and leave in a warm place until frothy.
  2. Rub the butter or margarine into the flour, and then beat in the yeast mixture.
  3. Do not knead.
  4. Cover and leave to rise until doubled in size and springy to the touch.
  5. Shape into rolls and place them on a greased baking sheet.
  6. Bake in a preheated oven 450oF/230oC/gas mark 8 for about 20 minutes.

Prep Time: 120 minutes

Cook Time: 20 minutes

Yield: depends on size of roll


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