Sally Lunn Rolls and Pecan Pie Bars
Recipe type: Bread
Serves: 18
  • 2 packages (1/4 ounce) Fleischmann's active dry yeast
  • ½ cup sugar
  • 1 cup milk (105 to 115 degrees)
  • 4 eggs
  • 1½ teaspoons salt
  • 4 cups bread flour
  • ¾ cup butter, melted
  • 1 egg
  • 1 tablespoon milk
  • chopped fresh parsley
  1. In a small bowl, combine yeast, sugar, and warm milk. Let sit 5 minutes.
  2. Using an electric mixer, beat eggs until light.
  3. Add yeast mixture and salt.
  4. Add the flour mixture, alternating with the melted butter, beginning and ending with flour. Beat the batter well. Cover with plastic wrap and place in a warm place to rise until doubled in size, about 1 hour.
  5. Punch dough down. Dough will be sticky. Coat hands with plenty of flour.
  6. Butter 18 muffin cups. Divide dough between muffin cups and set aside until doubled in size, about 30 minutes.
  7. Preheat oven to 350 degrees.
  8. In a small bowl, whisk together egg and milk. Brush tops of rolls with egg wash. Sprinkle with parsley.
  9. Bake for 15 to 17 minutes, until lightly browned.
Recipe by Spicy Southern Kitchen at