Potato Rolls

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 + potatotop 9% of all pairs
   Smell alikemoderate
   Cooked together3,611 recipes

   Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

2. Potato + teatop 10% of all pairs
   Smell alikemoderate
   Cooked together136 recipes

   Shared aroma: beta-damascenone (apple, rose).

3. Milk + teatop 11% of all pairs
   Smell alikemoderate
   Cooked together738 recipes

   Shared aroma: 4-heptenal (creamy, biscuit).

4. Milk + flourtop 14% of all pairs
   Smell alikelow
   Cooked together78,219 recipes

   Shared aroma: isobutyraldehyde (malty, green).

5. Sugar + flourtop 15% of all pairs
   Smell alikemoderate
   Cooked together92,116 recipes

   Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

Flour

Forms the gluten network that gives the rolls their structure and chew.

Mashed potato

Adds moisture and softness, helping the rolls stay tender after baking.

Shortening

Adds fat that tenderizes the crumb and makes the dough easier to roll.

Yeast

Produces gas during rising, which leavens the dough and makes it airy.

Egg

Adds structure and richness to the dough.

Sugar

Feeds the yeast and adds mild sweetness and browning.

Swap the potato

How well each one fits the dish's main ingredients (milk, sugar, flour, tea, egg):

1. Arrowrootfits about as well
2. Capsicumfits about as well
3. Potatothe original
4. Sweet potatofits about as well

Fit is the average pairing score against milk, sugar, flour, tea, egg. Candidates are from the same food group and used in at least 100 recipes.