Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and 81,283 recipes mention both. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓
Windsor Rolls
Ingredients
Directions
Make the dough
Melt half a cup of butter in three-quarters of a pint of warm milk.
Dissolve one cake of compressed yeast in a little tepid milk.
Stir together and add a teaspoonful of salt and enough flour to make like bread dough.
Set dough to rise in a warm place; it will rise in about two hours.
Shape and bake
Roll out the dough, using as little flour as possible to keep it from sticking.
Cut with a biscuit-cutter, or mould with the hands into rolls.
Put rolls in pans and set on the shelf over the range to rise about ten or fifteen minutes.
Bake fifteen or twenty minutes.
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 aroma chemistry they share, and how many recipes mention both.
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Butter + milktop 7% of all pairsAroma overlapmoderateMentioned together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Butter
- Adds richness and tenderness, softening the crumb of the finished rolls.
- Milk
- Provides moisture that hydrates the flour and helps the rolls brown.
- Yeast
- Produces gas that makes the dough rise and turns it light and airy.
- Flour (in the method)
- Forms gluten, the stretchy network that gives the rolls their structure.
The step that matters
Roll out the dough using as little flour as possible. Extra flour is absorbed into the dough and raises the flour-to-liquid ratio, which makes the rolls dry and dense. The dough stays slightly tacky, so use only enough flour to handle it.
“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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