Solilemmes are bread rolls made in northern France from a yeast-risen dough that is like an eggy brioche dough.
They are served hot.
To serve Solilemmes, split horizontally and butter with melted, salted butter, replace the top. They are often served with slices of smoked fish.
Some speculate that Solilemmes actually originated in Alsace; others speculate that the chef Careme (1784-1833) discovered Sally Lunn cakes while in Bath and brought the recipe back and adapted it.