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 ↓
Aggie's Rolls
12 rollsIngredients
Directions
Prepare
Preheat oven to 350°F.
Spray muffin pan with nonstick cooking spray.
Make the dough
Mix warm water, sugar, and yeast.
Set aside until mixture is foamy.
Combine egg mix, oil, and yeast mixture.
Stir in flour and salt until dough is not sticky and knead well.
Cover dough, and allow to rise at room temperature for 2 hours, or until doubled in size.
Shape and bake
Shape dough into 12 rolls.
Let rise again.
Bake at 350°F for 25-30 minutes.
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 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| 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).
-
Egg + flourtop 15% of all pairsSmell alikelowCooked together106,462 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Sugar + eggtop 21% of all pairsSmell alikemoderateCooked together122,807 recipes
Shared aroma: 2-nonenal (fatty, green).
Egg and flour barely smell alike, yet cooks put them together in 106,462 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
- Flour
- Forms the gluten network that gives the dough structure and chew.
- Yeast
- Ferments sugars to produce gas that makes the dough rise and become airy.
- Egg mix
- Adds protein for structure and richness to the crumb.
- Vegetable oil
- Adds fat that softens the crumb and keeps the rolls tender.
- Sugar
- Feeds the yeast and adds sweetness and browning in the baked rolls.
The step that matters
Stir in flour and salt until dough is not sticky and knead well. Kneading develops the gluten network that traps the yeast's gas. Too little kneading leaves the dough weak, so the rolls rise poorly and turn out dense.
“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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