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Sally Lunn Buns (Solange Luyon Buns or Solilemmes)
5 from 12 votes

Sally Lunn Buns (Solange Luyon Buns or Solilemmes)

Sally Lunn Buns are a high-hydration, sweet yeast bread known for their soft, tender crumb and slightly moist, cake-like texture. Made from a wet, sticky dough with milk, butter, sugar, eggs, and citrus zest, these buns rise until doubled, producing light and fluffy results. They can be shaped into large or small buns and served sliced, toasted, and topped with butter, jam, or savory options. Their delicate texture suits breakfast or teatime.

Prep Time
15 mins
Cook Time
30 mins
Rising Time
1 hr 30 mins
Total Time
2 hrs 15 mins
Servings: 12 servings (2 large buns or 12 to 18 small tea buns)
Calories: 230 kcal
Course: Breakfast, Snacks, Bread
Cuisine: British

Ingredients

  • 1 ¼ cups milk 280 ml
  • 6 tablespoons unsalted butter 85 grams
  • 3 ¾ cups all-purpose flour 450 grams
  • ¼ cup granulated sugar 50 grams
  • 1 tablespoon instant yeast 10 grams
  • 2 egg beaten, large
  • 1 ½ teaspoons orange zest freshly grated or lemon zest
  • 1 teaspoon salt

Instructions

    Cup of Yum
  1. Add the milk to a saucepan and bring to a simmer over low heat to about 180°F (82°C) but do not boil. Remove from the heat, add the butter and stir to dissolve and melt. Set the mixture aside to cool to lukewarm, about 100°F to 110°F (38°C to 43°C).
  2. Meanwhile, to the bowl of an electric mixer fitted with the paddle attachment add the flour, sugar, and instant yeast and just stir to combine for about 30 seconds.
  3. Add the lukewarm milk and butter mixture, the beaten eggs, orange zest, and salt and mix on medium speed (#4 on a Kitchenaid mixer) for about 6 minutes until smooth and elastic but still very wet and sticky. It will look like thick and stretchy cake batter.
  4. Scrape the batter into a very large greased bowl, large enough for the dough to double in size. Cover the bowl with plastic wrap and set it in a slightly warm, draft free spot until the dough is doubled in size, about 60 to 90 minutes.
  5. After the dough has doubled in size, punch down the dough to deflate it. It may be very sticky so you may lightly oil your hands if needed as you work with it, or use a rubber spatula.
  6. Either divide the dough between 2 greased round cake pans (6 inches / 15 cm in diameter) or divide into 12 to 18 cups in a greased standard muffin pan to make individual tea buns (divide up evenly between 2 muffin pans if making 18). With oiled fingers, you can lightly pat or smooth out the tops of the dough if they look too lumpy (depending on how you filled them).
  7. Cover the pans loosely with greased plastic wrap and set aside in a warm, draft free place to proof in the pan for another 30 minutes for the cake pans or 10 to 15 minutes for the muffin pan, until the dough rises in a dome over the top of the pans.
  8. Preheat the oven to 375°F (190°C). Bake large buns for about 30 minutes, (tenting the top loosely with foil if needed if it browns too quickly), or about 12 to 15 minutes for the smaller tea buns in the muffin pan. The internal temperature with an instant read thermometer should be about 205°F (96°C) for either size of bun. The smaller buns will not brown as much as the larger ones because they bake so quickly.
  9. Let the buns cool in the pans for about 5 minutes, then carefully remove from the pans and continue to cool on a wire rack.

Notes

  • Use a paddle attachment to mix the batter thoroughly instead of a dough hook due to its wet consistency.
  • Weigh dough portions for even-sized buns or loaves to ensure uniform baking.
  • Store buns tightly wrapped or in an airtight container at room temperature to keep them fresh for 3 to 4 days.
  • Serve sliced and toasted or untoasted with butter and jam, or try savory toppings if preferred.

Nutrition Information

Calories 230kcal (12%) Carbohydrates 35g (12%) Protein 6g (12%) Fat 7g (11%) Saturated Fat 4g (20%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 2g (10%) Cholesterol 46mg (15%) Sodium 207mg (9%) Potassium 54mg (1%) Fiber 1g (4%) Sugar 6g (12%)

Nutrition Facts

Serving: 12 servings (2 large buns or 12 to 18 small tea buns)

Amount Per Serving

Calories 230

% Daily Value*

Calories 230kcal 12%
Carbohydrates 35g 12%
Protein 6g 12%
Fat 7g 11%
Saturated Fat 4g 20%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Cholesterol 46mg 15%
Sodium 207mg 9%
Potassium 54mg 1%
Fiber 1g 4%
Sugar 6g 12%

* Percent Daily Values are based on a 2,000 calorie diet.