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Sally Lunn Buns
Prep Time
45 mins
Cook Time
18 mins
Proof Time
2 hrs
Total Time
3 hrs 3 mins
 

My Sally Lunn Buns recipe makes soft, buttery British yeast buns with a fluffy texture using simple ingredients—perfect for breakfast or tea.

Servings: 18 buns
Author: Gemma Stafford
Ingredients
  • 1 cup plus 2 tablespoons (9 fl oz/280 ml) whole milk
  • 6 tablespoons (3 oz/85 g) plus 2 tablespoons (1 oz/14 g) butter , softened
  • 2 large eggs , at room temperature
  • 2 large egg yolks , at room temperature
  • 1 ½ teaspoons orange zest (optional)
  • 1 teaspoon salt
  • 3 ¼ cups (1 lb ¼ oz/461 g) bread flour
  • ¼ cup (2 oz/57 g) granulated sugar
  • 1 tablespoon instant yeast
Instructions
To Make the Sally Lunn Buns Dough

  1. Microwave the milk in a glass jug for 60-90 seconds, or until simmering. (You can also use a small saucepan).

  2. Add 6 tablespoons (3 oz/85 g) of butter, and let cool until lukewarm, about 5 minutes.

  3. Whisk in the eggs, yolks, orange zest (if using), and salt.

  4. In the bowl of a stand mixer fitted with a dough hook attachment, combine the flour, sugar, and yeast. Stir briefly to combine.

  5. Pour in the wet ingredients and mix on medium speed for about 6 minutes, until a very soft, sticky, and stretchy dough forms.
To Bulk Ferment the Sally Lunn Buns Dough
  1. Transfer to a lightly oiled bowl, cover, and let rise in a warm place until doubled, about 90 minutes.
To Shape and Proof the Sally Lunn Buns

  1. Butter 18 muffin cups.

  2. With damp hands, divide the dough into 18 pieces (about 2 oz/57g each) and place them in the muffin cups.

  3. Cover loosely with greased cling film and let rise until puffy and nearly doubled, about 30 minutes.

  4. In the meantime, preheat the oven to 375°F (190°C).

To Bake the Sally Lunn Buns
  1. Bake for 15-18 minutes, or until lightly golden.

  2. Melt the remaining 2 tablespoons (1 oz/28 g) of butter and brush the tops while still warm.

  3. Cool in the pan for 5 minutes, then transfer to a wire rack.
To Serve and Store the Sally Lunn Buns

  1. Enjoy warm with butter and jam! Store leftovers in an airtight container at room temperature for up to 2 days.

Recipe Notes
  • You can use instant yeast or active dry yeast.
    • This recipe uses instant yeast, which doesn’t need to be proofed.
      • If you only have active dry yeast, add an extra ¾ teaspoon of yeast.
      • Proof the yeast in the milk and butter mixture once it cools to lukewarm.
      • Once foamy (in about 10 minutes), combine with the rest of the recipe.
  • My recipe uses muffin tins for individual Sally Lunn Buns. Some recipes bake large buns in a cake pan.
  • The dough should be very soft and very sticky. This is key to the buns' light texture.
  • Be sure to use damp or lightly oiled hands to handle the dough easily. Do not add extra flour, as this will affect the texture.
  • Add additional texture or flavor.
    • Mix in 1/2 cup (3 oz/85 g) of raisins or currants, or 1/2 cup (2 oz/57 grams) of chopped, toasted walnuts into the dough.
      • If adding raisins, currants, or nuts, knead them into the dough after it has mixed for 6 minutes and has become soft and stretchy. Mix just until evenly distributed.
    • You can also flavor the dough with 1 teaspoon of cinnamon or 1/2 teaspoon of mixed spice.
      • Add when mixing the dry ingredients.
  • Use two muffin tins. Generously butter 18 standard-size muffin cups (one 12-cup pan plus one 6-cup pan, or two 12-cup pans with six cups left empty).
  • Let the buns rise until puffy. They should be puffy, and not just doubled, for the best texture.
  • Pull these buns out of the oven once they are evenly golden. They can dry out if they get too dark.
  • Brush with butter while the baked buns are still warm. This keeps the crust soft and adds flavor.