Sally Lunn Buns

Sally Lunn Buns

From Miss Beecher's Domestic Receipt Book (1856)

Sally Lunn is supposed to be baked in square tins. Not having any, I've made it up twice as buns, instead.  It makes a very rich, soft bread, but which tends to get hard very quickly once cut.

As I made it:
Seven cups of flour
2 oz butter
2 cups milk
2.25-tsp of active dry yeast ("two tablespoons of Brewer's yeast" should be equivalent to a scant 3 tsps)
1 tablespoon salt
3 eggs

I let the dough rise for 3 hours, then formed it into rolls, and after another short rise (another 10 minutes), baked them at 350F until brown (about 15 minutes).