Why it works: Milk and sugar are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 77,875 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
American Vienna Roll Mixtures
Ingredients
Directions
Make the dough
Set a sponge with 8 quarts of water at 75°F (24°C).
When ready, add 4 quarts of milk, sugar, and salt to the sponge.
Mix in the lard and finish mixing the dough.
Rise and shape
Let the dough rise well, then work it over.
Let it rise a little, then shape into rolls.
Let the rolls rise again and bake like other Vienna rolls.
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.
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Milk + sugartop 18% of all pairsSmell alikelowCooked together77,875 recipes
Shared aroma: 2-nonenal (fatty, green).
Milk and sugar barely smell alike, yet cooks put them together in 77,875 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.
- Lard
- Adds fat that tenderizes the crumb and softens the texture.
- Sugar
- Feeds the yeast and adds sweetness and browning.
- Milk
- Adds richness and proteins that help browning and a soft 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.
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