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 ↓
Raised Rolls
Ingredients
Directions
Make the dough
Put two quarts of flour in a bowl.
Make a hole in the center and put in a piece of butter the size of a 'g', a little salt, and a tablespoonful of sugar.
Scald and cool one pint of milk and pour it into the mixture.
Beat the mixture until smooth.
Add half a tea cup of good, lively yeast.
When the sponge is light, knead for fifteen minutes.
Let the dough rise.
Shape and bake
Cut the dough into thin round cakes.
Butter one half of each cake and turn over on itself.
Let the rolls rise again.
Bake in a quick oven.
Nutrition, whole recipe (rough)
Counts 4 of 5 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 4 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Salt | 1 tsp (6g) | 0 |
| Cake | 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.
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.
-
Milk + buttertop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
-
Flour + buttertop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Flour + milktop 14% of all pairsSmell alikelowCooked together78,219 recipes
Shared aroma: isobutyraldehyde (malty, green).
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 structure that holds the dough together and traps gas as it rises.
- Milk
- Adds moisture and richness, softening the crumb and aiding browning.
- Yeast (in the method)
- Produces gas that makes the dough rise and gives the rolls their light texture.
- Butter
- Adds fat that tenderizes the crumb and contributes flavor.
- Sugar (in the method)
- Feeds the yeast and contributes sweetness and browning in the oven.
The step that matters
Kneading and the second rise. Kneading develops the gluten network that holds the gas from the yeast; without enough kneading the rolls may not rise well. Letting the shaped rolls rise again lets the yeast build enough gas for a light, open crumb.
“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
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.