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Rye and Spelt Bread Rolls with Lemon, Honey and Poppy Seeds

This recipe calls for vital wheat gluten, which isn’t strictly necessary, but adds lift and softness to the rolls - so you don’t get the heaviness associated with rye flour, but still have all the rich flavour.

By bbcfood · From Open Recipes · 13 ingredients
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Why it works: Rye and spelt share more aroma than cooks usually use. They rank in the top 5% of all ingredient pairs, and 7 recipes mention both. Both carry coumarin, which smells sweet, hay. The science ↓

The recipe

Makes 12 rolls
Prep2 hr
Cook1 hr

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By bbcfood. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Rye + spelttop 5% of all pairs
    Aroma overlapstrong
    Mentioned together7 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Flour + spelttop 1% of all pairs
    Aroma overlapstrong
    Mentioned together115 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Rye + wheattop 2% of all pairs
    Aroma overlapstrong
    Mentioned together404 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Wheat + honeytop 4% of all pairs
    Aroma overlapstrong
    Mentioned together346 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  5. Bread + wheattop 5% of all pairs
    Aroma overlapstrong
    Mentioned together196 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

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