Sally Lunn Bread

Ingredients (makes 12 servings) 

• 1 cup milk

• 1 (0.25-ounce) package active dry yeast (or 2 1/4 teaspoons)

• ½  cup butter or margarine, softened

• 1/3 cup sugar

• 1 teaspoon salt

• 3 large eggs

• 4 cups all-purpose flour

Heat milk in a saucepan over low heat until hot. Cool to 40° to 45°C (105° to 115°F). Dissolve yeast in warm milk; let stand 5 minutes.

Beat butter at medium speed of an electric mixer until fluffy; gradually add sugar and salt, beating well. Add eggs and beat well. Add flour alternately with milk/yeast mixture, beginning and ending with flour, mixing well after each addition.

Cover and let rise in a warm place, free from drafts, for 1 hour or until doubled in size.

Beat at medium speed until smooth. Cover and let rise an additional 45 minutes or until doubled in size.

Spoon batter into a lightly greased and floured 9-inch tube pan.

Bake at 180°C (350°F) for 35 to 40 minutes or until golden. Remove from pan and cool on a wire rack.

Combine powdered sugar and milk; beating well. Drizzle over the warm rolls.