Beat well, cover and let rise for three hours, beat again. Now grease
thoroughly an oblong or round baking pan; take the Sally Lunn and beat
for five minutes, pour into the prepared pan, having the dough fill
the pan about one-half; let rise twenty minutes in warm place, bake in
hot oven twenty-five minutes, then dust with sugar.


PLAIN BUNS

Weigh out eighteen ounces of dough and divide into one dozen pieces.
Mould into balls and let spring for ten minutes. Now mould up nice and
round and then set close together on a well-greased pan. Let rise for
thirty-five minutes, and then brush the tops with egg and water; wash
and dust lightly with sugar. Bake for eighteen minutes in a hot oven.
A small pan of boiling water may be placed in the oven when baking
these rolls.

For variety's sake, part of the dough may be baked plain. To the
balance add caraway seeds, a little citron, nutmeg or a few currants.
If carefully baked and cooled, these rolls may be stored in an
air-tight box and they will keep for several days. To reheat, place in
an oven with a pan of boiling water for ten minutes to freshen.

Egg wash: One egg and one-fourth cup of milk; beat to mix; apply with
small paint brush.


STICKY CINNAMON BUNS