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Bread

Raised Rolls

Raised rolls are yeast-leavened bread rolls made with flour, butter, salt, sugar, milk, and yeast, baked at 400°F.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Raised Rolls

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Make the dough

  1. Make a hole in the center of the flour.

  2. Add the butter, salt, and sugar.

  3. Scald and cool the milk.

  4. Pour the milk into the flour mixture.

  5. Beat the mixture until smooth.

  6. Add the yeast.

  7. Knead for 15 minutes once the sponge is light.

  8. Let the dough rise.

Shape and bake

  1. Cut the dough into thin round cakes.

  2. Butter one half of each cake.

  3. Fold the buttered half over the other half.

  4. Let the rolls rise again.

  5. Bake in a 400°F (200°C) oven.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Flour
Forms the structure of the dough that holds the rolls together.
Butter
Adds fat for a tender crumb and richness.
Milk
Provides moisture and softness to the dough.
Yeast
Produces gas that makes the dough rise and become airy.
Sugar
Feeds the yeast and adds a little sweetness and browning.

The step that matters

Knead for 15 minutes once the sponge is light. Kneading develops gluten, giving the dough elasticity to trap the gas produced by yeast. Starting too early, before the sponge is light, weakens the rise and leaves a dense roll.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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