Skip to main content
Main

Fried Dinner-rolls

Fried rolls made from raised bread 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. Save out a piece of dough nearly the size of a small loaf.

  2. Roll it out on a board and spread melted butter over it.

  3. Dissolve baking soda in water and pour it over the dough.

  4. Work the mixture into the dough and roll it into a sheet about ½ inch thick.

  5. Cut the dough into strips 3 inches long and 1 inch wide.

Rise

  1. Lay the strips on buttered tins, cover with a cloth, and let rise in a cool place for 1 hour.

  2. Set the rolls by the fire to rise until light.

Fry and serve

  1. In a frying pan, heat cold butter and lard until boiling.

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

  3. Add more grease as needed and serve warm instead of bread.

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 yeast-risen structure and airy crumb that the rolls are built from.
Baking soda
Reacts with the dough to add lift and help the rolls rise further.
Melted butter
Adds fat and richness, helping the surface brown and the flavor develop.
Lard
Fat for frying that gives the rolls a crisp, browned exterior.

The step that matters

Frying the rolls in hot fat. The fat must be hot enough to brown the outside quickly; if it is too cool, the rolls absorb grease and turn heavy and soggy instead of crisp and golden.

“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