This recipe in WICKED GOOD BURGERS
cookbook originates from Flour's Bakery Cafe in Boston. The recipe isn't particularly difficult, but it does take time due to the two 2-3 hour rises required. The rolls have a nice flavor and a slightly crispy texture. I need to work on the mixture a bit, because for my first attempt at these rolls, I allowed the dough to be a bit too moist and I didn't get as much rise as I would have hoped for. These rolls are worth getting right, so I plan to make another batch real soon.