Why it works: Sugar and flour are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 92,116 recipes. Both carry phenylacetaldehyde, which smells hawthorne, honey. The science ↓
Lenten Buns
Ingredients
Directions
Make the dough
Combine the above ingredients, stirring in the flour to make a soft dough.
Cover and let rise until double in bulk in a warm place.
Shape and bake
Shape rolls as desired and place on a lightly greased baking sheet.
Allow to rise for about 45 minutes and bake in a preheated 400 oven for about 20 minutes or until done.
Nutrition, whole recipe (rough)
Counts 5 of 6 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 5 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Vegetable | 1 tbsp (14g) | 120 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
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.
-
Sugar + flourtop 15% of all pairsSmell alikemoderateCooked together92,116 recipes
Shared aroma: phenylacetaldehyde (hawthorne, honey).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Dry yeast
- Ferments the dough so it rises and becomes light and airy.
- Flour
- Forms the gluten network that gives the dough its structure and chew.
- Sugar
- Feeds the yeast and adds sweetness and browning in the baked buns.
- Vegetable shortening
- Adds fat that tenderizes the crumb and keeps the buns soft.
The step that matters
Letting the dough rise until double. Yeast needs time and warmth to produce gas that expands the dough. Under-proofed dough bakes dense, while over-proofed dough can collapse and lose structure.
“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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