Skip to main content
Main

Graham Rolls

A yeast bread roll made with graham and wheat flour, molasses, butter, salt, and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓
Graham Rolls

Why it works: Flour and wheat are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 4,373 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Graham Rolls

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the dough

  1. Mix all ingredients thoroughly with a spoon.

  2. Leave the mixture in a warm place to rise until light.

Shape and bake

  1. Drop the risen dough into buttered roll pans.

  2. Bake at 400°F (200°C) until golden.

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.

Photo for illustrative purposes only · Contact us to use it

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. Flour + wheattop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Wheat + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together2,002 recipes

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

  4. Flour + molassestop 16% of all pairs
    Smell alikemoderate
    Cooked together10,429 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Wheat + molassestop 24% of all pairs
    Smell alikelow
    Cooked together702 recipes

    Shared aroma: furaneol (caramel, strawberry).

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

Yeast
Produces gas that makes the dough rise and become light.
Wheat flour
Its gluten forms a stretchy network that traps the gas as the dough rises.
Graham flour
Adds coarse bran texture and a nutty, whole-grain flavor.
Molasses
Adds sweetness, darker color and some moisture.
Butter
Adds fat for a softer crumb and richer flavor.

The step that matters

Letting the dough rise until light. Yeast needs a warm place to produce gas steadily. Underproofed dough stays dense and heavy, while overproofed dough can collapse or bake with a coarse, uneven crumb.

“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.

You might also like

Molasses SauceMolasses Sauce32 recipesWheat GruelWheat Gruel6 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipes