Bread & Yeast Recipes > Sally Lunn Buns

How to make Sally Lunn buns:
This is a recipe for a very old type of bun that originated in Bath, England. A Huguenot immigrant called Solange (Solie) Luyon came to Bath and possibly made these buns when she began working for a local baker. Sally Lunn is a corruption of her French name. They are still made and sold in Bath today. See also Bath Buns which are a plain bun from the same area of England.


4 tablespoons butter
1/4 pint milk
pinch of salt
3 cups plain flour
1 free-range egg
2 level teaspoons dried yeast
(see measure conversions for more information)


- Put the butter and the milk into a saucepan.
- Stir over a very low heat until the milk is lukewarm and the butter has melted.
- Sieve the salt and flour together into a bowl.
- Prepare the yeast according to instructions on the packet.
- Add the yeast mix, milk and butter mix and the egg to the flour.
- Mix to a smooth paste.
- Put dessert-spoonfuls onto a greased baking tray.
- Leave to rise for 1 hour in a warm place.
- Bake at 190 degrees centigrade (see temperature conversions) for twenty-thirty minutes.