Skip to main content
Main

Fried Dinner-rolls

Fried rolls of dough flavored with butter, soda, and lard, served warm as a bread substitute.

From an old cookbook · modernised transcription
By F. L. Gillette and Hugo Ziemann · From a historical cookbook (Project Gutenberg) · 8 ingredients
Jump to recipe ↓

Why it works: Butter and sugar are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 98,233 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Fried Dinner-rolls

Ingredients

Directions

Prepare the dough

  1. Save out a piece of dough nearly the size of a small loaf.

  2. Roll the dough out on the board.

  3. Spread a tablespoonful of melted butter over it.

  4. Dissolve a quarter teaspoonful of soda in a tablespoonful of water and pour that over the dough. Work the mixture well into the dough.

  5. Roll the dough into a sheet not quite half an inch thick.

  6. Cut the sheet into strips three inches long and one inch wide.

  7. Lay the strips on buttered tins.

  8. Cover with a cloth and set away in a cool place until an hour before dinner time.

  9. Set the rolls by the fire where they will become light.

Fry and serve

  1. While they are rising, add to a frying pan a tablespoonful of cold butter and one tablespoon of lard.

  2. When the mixture boils clear and is hot, lay as many rolls in as will fry nicely.

  3. As soon as they brown on one side, turn them over and brown the other side. Then turn them on the edges and brown the sides.

  4. Add fresh grease as needed.

  5. Eat them warm in place of bread.

Nutrition, whole recipe (rough)

151Calories
0 gProtein
12 gFat
13 gCarbs

Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 2 portions
IngredientPortion assumedkcal
Butter1 tbsp (14g)102
Sugar1 tbsp (12.5g) granulated49
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By F. L. Gillette and Hugo Ziemann. Recipe from a historical cookbook (Project Gutenberg).

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

    Shared aroma: guaiacol (smoky, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Dough
Forms the structure of the rolls that rise and then crisp in the fat.
Soda
Reacts with the dough to produce gas, helping the rolls become light.
Butter
Adds richness and flavor, and browns in the hot frying fat.
Lard (in the method)
Provides hot frying fat that browns the rolls evenly and adds crispness.

The step that matters

Heating the frying fat before adding the rolls. The fat must be hot and boiling clear before the rolls go in. If it is too cool, the rolls soak up grease and fry heavy and greasy instead of browning crisply.

“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 SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes