Skip to main content
Main

Fried Dinner-rolls

Fried dinner rolls are small bread rolls made from raised dough, butter, baking soda, and lard, then fried until browned.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Fried Dinner-rolls

Ingredients

Directions

Prepare the dough

  1. Take a piece of dough nearly the size of a small loaf.

  2. Roll it out on a board.

  3. Spread 1 tablespoon of melted butter over the dough.

  4. Dissolve ¼ teaspoon of baking soda in 1 tablespoon of water. Pour the dissolved mixture over the dough and work it into the dough.

  5. Roll the dough into a sheet about ½ inch thick.

  6. Cut the dough into strips, each 3 inches long and 1 inch wide.

  7. Place the strips on buttered baking sheets and cover with a cloth.

Rise

  1. Let them rise in a cool place for 1 hour.

  2. After 1 hour, move them to a warm spot to rise further.

Fry and serve

  1. In a frying pan, heat 1 tablespoon of cold butter and 1 tablespoon of lard until hot.

  2. Fry the rolls until browned on one side, then turn them to brown the other side.

  3. Brown the edges as well, adding more grease as needed.

  4. Serve warm instead of bread, especially with a meat dinner.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

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

What each ingredient does

Light raised bread dough
Provides the soft, airy structure that rises and becomes the roll's crumb.
Baking soda
Reacts with the dough to add extra lift and a tender texture.
Butter
Adds richness and flavor and helps the surface brown.
Lard
Conducts heat well in the pan and gives a crisp, browned exterior.

The step that matters

Frying over steady heat. Frying in hot fat browns the surface through the Maillard reaction. If the pan is too cool the rolls soak up grease and turn heavy; if too hot the outside burns before the centre is cooked.

“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

Brown BreadBrown Bread461 recipesWhite BreadWhite Bread80 recipesBread OmeletteBread Omelette60 recipesOatmeal BreadOatmeal Bread51 recipes