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Graham Rolls with Sour Milk

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Milk and butter 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 ↓

Graham Rolls with Sour Milk

Ingredients

Directions

  1. Warm the milk as for raised loaves.

  2. Mix the yeast with ½ cup of milk and let it rise overnight, covered closely.

  3. In the morning, butter the bake pan and muffin rings.

  4. Fill the rings three-quarters full with batter and let them rise for nearly an hour.

  5. If short on time, bake in a well-buttered and hot gem roll pan, filling it quite full.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

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

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