Skip to main content
Bread

Six-hour Rolls

A yeast dough roll made with flour, milk, butter, sugar, salt, and compressed yeast, baked after two rises.

From an old cookbook · modernised transcription
By New Orleans Federation of Clubs · From a historical cookbook (Internet Archive) · 11 ingredients
Jump to recipe ↓

Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Six-hour Rolls

Ingredients

Directions

Make the dough

  1. Combine one quart flour, one pint milk, and one cake of compressed yeast. Warm the milk. Into half the milk pour one tablespoonful melted butter; into the other half put yeast cake, dissolve, then combine all milk.

  2. Sift a pint flour into a bowl with a spoon of salt and a tablespoonful sugar. Pour the milk mixture into this, beat into smooth batter, then add enough flour to make stiff, light dough.

  3. Knead lightly, replace in bowl, set to rise, grease top with butter, keep in warm place covered with cloth.

  4. If batter made at ten o'clock, by one o'clock it should be ready for first working.

  5. Turn dough onto well-floured board, knead thoroughly, roll into round mound, return to bread bowl; by three o'clock it should be ready to form into rolls.

Shape and bake

  1. Place dough on well-floured board, roll out about one inch thick, cut with large biscuit cutter, cut a slit on one side with sharp knife.

  2. Place rolls in layer cake pans greased with lard; brush tops with melted butter; set to rise again.

  3. When they feel bubbly to the touch, bake them in hot oven about twenty minutes.

Nutrition, whole recipe (rough)

755Calories
21 gProtein
21 gFat
120 gCarbs
What these numbers assume: 5 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Sugar1 tbsp (12.5g) granulated49
Salt1 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.

By New Orleans Federation of Clubs. Recipe from a historical cookbook (Internet Archive).

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.

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.

  1. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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 dough's structure, which traps gas and sets into a light crumb when baked.
Milk
Adds moisture and richness, and its sugars help the crust brown.
Compressed yeast (in the method)
Ferments the dough, producing gas that makes the rolls rise and become light.
Butter
Adds fat for tenderness and flavor, and browns the tops of the rolls.
Sugar
Feeds the yeast and adds sweetness and browning to the crust.

The step that matters

Let the dough rise fully before shaping. Yeast needs time and warmth to produce enough gas. Rolls shaped before the dough has risen properly will be dense rather than light.

“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.

You might also like

CornbreadCornbread345 recipesBread PuddingBread Pudding336 recipesMilk Bread RollsMilk Bread Rolls242 recipesPotato BreadPotato Bread124 recipes