I have been into a “bread baking mood” lately, making all types of breads in just the last couple of weeks, ranging from no-knead rustic bread to pannettone, pandoro, cocas de patatas…and now these Rye's Sally Lunn rolls which are rolls served at a restaurant called “Rye” situated in Louisville, Kentucky. A customer happened to want the recipe and asked the Los Angeles Times to get it for them, and they kindly obliged (http://articles.latimes.com/2012/nov/10/food/la-fo-sos-sally-lunn-rolls-20121110). I made these rolls and they blew my mind. While I have some other roll recipes that are excellent, this one so far is my most favorite. To me, the texture and flavor is magically like a cross between a croissant and a regular roll. Although it does not have a lot of butter, the flavor is very buttery. It is extremely light and stays fresh and soft for a couple of days. I think 3 factors contributed to this. First, I made sure the dough passed the windowpane test (more on that in the instructions). Second, I was patient in letting the dough rise to double its size; and last, I used, as required, instant yeast, but one called Platinum Superior Instant yeast by Red Star. It apparently has a dough enhancer that makes the bread rise more and taste more professional. This being said though, I still think that using regular instant yeast will yield a great roll if you do number one and number two as explained above. Enjoy! Please note that the recipe is very slightly adapted by me in terms of ingredients but more heavily adapted/detailed in terms of instructions as I am specifying that the dough should pass the windowpane test. This helps maximize the airiness of the rolls.

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