Dear SOS: I recently returned from a trip to Louisville, Ky., and dined at a new restaurant called Rye. They make the most divine Sally Lunn rolls. They were one of the highlights of our dining experience -- truly life-changing. Any chance you could persuade them to submit their recipe to your readers? -- Sarah McKinney, San Bruno, Calif.
Dear Sarah: Rich and buttery, yet oh-so-light in texture, these rolls are bound to steal the show at any dinner party. Rye was happy to share its Sally Lunn roll recipe, which we've adapted below.
Rye's Sally Lunn Rolls
Makes about 18 rolls. Total time: 1 hour, 45 minutes, plus rising times. Adapted from Rye in Louisville, Ky.
1 Yukon Gold potato
1 1/4 cups all-purpose flour
1 1/4 teaspoons instant yeast
2 tablespoons plus 2 1/2 teaspoons sugar
1/4 cup plus 2 1/2 tablespoons butter, divided
1/2 cup plus 3 1/2 tablespoons milk
2 egg yolks
1 1/3 cup plus 1 tablespoon bread flour
2 teaspoons coarse sea salt, divided