Why it works: Potato and milk are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 3,611 recipes. Both carry (e,z)-2,6-nonadienal, which smells cucumber, melon. The science ↓
Potato Rolls
Ingredients
Directions
Make the dough
Dissolve yeast in the water.
Mix flour, lard, potatoes, sugar, and salt.
Scald the milk and let cool; add to all.
Pour in dissolved yeast and beat as cake.
Set to rise for two hours.
Make into dough by adding five or six cups of flour.
Knead, shape and bake
Knead for twenty minutes and set to rise again.
Shape, rise, and bake.
Nutrition, whole recipe (rough)
What these numbers assume: 4 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Photo for illustrative purposes only · Contact us to use it
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.
-
Potato + milktop 9% of all pairsSmell alikemoderateCooked together3,611 recipes
Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).
-
Flour + milktop 14% of all pairsSmell alikelowCooked together78,219 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Flour + potatotop 15% of all pairsSmell alikemoderateCooked together5,355 recipes
Shared aroma: isobutyraldehyde (malty, green).
Flour and milk 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
- Builds the structure, as its gluten network traps gas and holds the rolls' shape.
- Mashed potatoes
- Adds moisture and a soft, tender crumb that stays fresh longer.
- Milk
- Adds richness and softness, and its milk sugars help the crust brown.
- Yeast (in the method)
- Produces gas as it ferments, which makes the dough rise and become airy.
The step that matters
Kneading the dough. Kneading for a long time develops gluten, giving the dough the elasticity to hold gas and rise evenly. Under-kneading leaves dense rolls.
Swap the potato
How well each one fits the dish's main ingredients (flour, milk):
- Arrowrootfits better
- Potatothe original
- Sweet potatofits about as well
- Parsnipfits about as well
Fit is the average pairing score against flour, milk. Candidates are from the same food group and used in at least 100 recipes.
“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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