Why it works: Flour and sugar 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 ↓
Parker House Rolls
Ingredients
Directions
Make the dough
At night, take 2 quarts of flour and rub in 3 tablespoons of lard.
Make a hole in the middle and put in a pint of cold milk, 2 cups of yeast, 3 tablespoons of sugar, and 1 g and 1 teaspoon of salt.
Rise overnight
Let stand until morning without mixing.
Shape and bake
Then mix and, when risen, cut into rolls.
When very light, bake quickly.
Nutrition, whole recipe (rough)
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lard | 1 tbsp (12.8g) | 115 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
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.
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Flour + sugartop 15% of all pairsSmell alikemoderateCooked together92,116 recipes
Shared aroma: phenylacetaldehyde (hawthorne, honey).
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.
- Yeast
- Produces gas that makes the dough rise and become light.
- Lard
- Coats the flour to add tenderness and a soft crumb.
- Sugar
- Feeds the yeast and adds mild sweetness and browning.
The step that matters
When very light, bake quickly. The dough must rise fully but not collapse or over-ferment. A hot oven sets the risen structure quickly, so the rolls keep their lightness instead of turning dense or flat.
“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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