The French words “soleil,” and “lune” (sun, moon) provide the name for this old English recipe because the top of each roll bakes up as golden as the sun, while the bottom is said to be as pale as a harvest moon. Sally Lunn rolls have been a part of Southern heritage for so long that Southerners claim them as their own.
Recipe courtesy of Williams-Sonoma and Adapted from Williams-Sonoma New American Cooking Series, The South, by Roy Overton (Time-Life Books, 2000).