Why it works: Milk and sugar are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 77,875 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Snow Rolls
Ingredients
Directions
Make the dough
Heat one pint scalded milk and ½ cupful butter.
When cool, add 1 yeast cake dissolved in ½ cupful warm water, ½ cupful sugar, 1 teaspoonful salt, and enough flour to make a very soft batter.
Let the batter rise.
No kneading required.
Shape and bake
Roll out the dough, cut into pieces, spread with melted butter, and fold over.
Let rise once more.
Bake in a quick oven.
Nutrition, whole recipe (rough)
Counts 4 of 6 ingredients. The other 2 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 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Cake | not in our table | 0 |
| Water | 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.
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Milk + sugartop 18% of all pairsSmell alikelowCooked together77,875 recipes
Shared aroma: 2-nonenal (fatty, green).
Milk and sugar barely smell alike, yet cooks put them together in 77,875 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
- Milk
- Adds moisture and richness, producing a soft, tender crumb.
- Yeast
- Produces gas as it ferments, making the dough rise and become light.
- Flour (in the method)
- Forms the gluten network that gives the rolls structure as they rise and bake.
- Butter (in the method)
- Adds fat for tenderness and flavor, and browns the rolls' surface.
- Sugar
- Sweetens the dough and feeds the yeast, aiding rise and browning.
The step that matters
Letting the batter rise. The batter is very soft, and yeast needs time and warmth to produce enough gas. Rising too briefly leaves the rolls dense, while the second rise lets them expand before baking.
“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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