Name: Sweet Yeast Rolls
Ingredients: 2 pkgs. active dry yeast; 1/4 c. lukewarm water; 1/4 c. sugar; 1 tsp. salt; 1/2 c. Crisco; 1 c. hot milk; 4 to 5 c. enriched flour; 2 eggs

Why it works: Milk and flour are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Sweet Yeast Rolls

Oven400°F

Time15 minutes

Ingredients

Directions

Make the dough

Soften yeast in water for 5 minutes, then stir until blended.
Measure sugar, salt and Crisco into mixing bowl, add hot milk and stir, mashing Crisco against sides of bowl until it is broken into small lumps.
Cool to lukewarm.
Stir in 2 cups of flour to make a thick batter and beat until batter is smooth and elastic, about 100 strokes.
Add yeast and eggs and stir until blended.
Stir in 1 1/2 to 2 cups more flour and work in enough additional flour to make a dough that does not stick to fingers.
Turn dough onto lightly floured board and knead for 2 minutes, about 100 kneading strokes, until dough is springy and elastic.
Shape dough into a ball and put it in a bowl rubbed with Crisco.
Spread surface of dough lightly with Crisco, cover and let rise until double in bulk, about 1 1/2 hours.

Shape and bake

Punch dough down and turn it onto floured board.
Shape into rolls and place rolls on baking sheet rubbed with Crisco.
Cover with a towel and let rise until double in bulk, about 30 minutes.
Bake at 400 degrees for 15 minutes, or until browned.

Nutrition, whole recipe (rough)

731Calories

27 gProtein

14 gFat

120 gCarbs

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
Milk	1 cup (244ml) whole	149
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.

Recipe from the Recipes Wiki (Fandom).

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.

Milk + flourtop 14% of all pairs

Smell alikelow

Cooked together78,219 recipes

Shared aroma: isobutyraldehyde (malty, green).
Sugar + flourtop 15% of all pairs

Smell alikemoderate

Cooked together92,116 recipes

Shared aroma: phenylacetaldehyde (hawthorne, honey).
Flour + eggtop 15% of all pairs

Smell alikelow

Cooked together106,462 recipes

Shared aroma: isobutyraldehyde (malty, green).
Milk + eggtop 18% of all pairs

Smell alikemoderate

Cooked together88,785 recipes

Shared aroma: 2-nonenal (fatty, green).
Sugar + milktop 18% of all pairs

Smell alikelow

Cooked together77,875 recipes

Shared aroma: 2-nonenal (fatty, green).

Milk and flour barely smell alike, yet cooks put them together in 78,219 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

Active dry yeast: Ferments the dough, producing gas that makes it rise and become airy.
Enriched flour: Builds the gluten structure that gives the rolls their elastic, chewy crumb.
Eggs: Add richness and structure, helping the dough set and brown.
Crisco: Adds fat that tenderizes the crumb and keeps the rolls soft.
Hot milk: Adds moisture and softness to the dough.
Sugar: Feeds the yeast and promotes browning in the oven.

The step that matters

Kneading until springy and elastic. Kneading aligns gluten strands into a stretchy network that traps the gas yeast produces. Under-kneaded dough rises poorly and bakes up dense, while the dough should be kept soft enough not to stick to fingers.

“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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Sweet Yeast Rolls