Ode to the Roti Bun

Proust adored the madeleine. And while I don't doubt his sincerity, I just can't fathom how a madeleine measures up to a roti bun. Maybe next time I'm in Paris, I'll think differently, but for now:  the roti bun reigns supreme.

It's not merely because it melts in your mouth, although it does. The roti bun is so much more. Light, airy, yet packed with flavor. From the instant upon inhaling its delectably sweet scent, you're a goner. Hooked. I know I am. As one colleague phrased it:  it's something that actually tastes as good as it smells. Not many foods can pass such a test. After initial trials, I was convinced that molasses was a key ingredient. I've since learned, however, that the buns are topped with a mocha creme which then permeates the dough. I don't yet know all that comprises a roti bun, but I'm sure butter tops the list. Until I have more knowledge to impart, I leave you with these images of a happy baker assembling a batch. Perhaps you can discern his palpable enthusiasm. Then again, if I were enveloped by this exquisite aroma all day long, I'd be grinning, too.