Skip to main content
Main

Luncheon and Tea Rolls

A yeast roll made with flour, milk, sugar, butter, eggs, and yeast, baked after rising.

From an old cookbook · modernised transcription
By Mary Ronald · From a historical cookbook (Project Gutenberg) · 10 ingredients
Jump to recipe ↓

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 ↓

Luncheon and Tea Rolls

Ingredients

Directions

Make the dough

  1. Boil the milk.

  2. Dissolve the sugar and salt in the boiled milk.

  3. Add the butter to the mixture and melt it.

  4. When the mixture becomes tepid, add the beaten egg whites.

  5. Add the yeast dissolved in two tablespoonfuls of water.

  6. Stir in the flour.

  7. Knead the dough for twenty to thirty minutes.

  8. Cover the dough well.

Rise overnight

  1. Set aside the dough in a warm place free from draughts to rise overnight.

Shape and bake

  1. If to be used for breakfast, mold the rolls to any shape desired.

  2. Let the rolls rise to more than double their size.

  3. Bake the rolls for thirty minutes.

Timing by use

  1. If to be used for luncheon, cut down the raised dough in the morning.

  2. Keep the dough in a cool place until an hour and a half before serving.

  3. Mold, raise, and bake the rolls.

  4. If to be used for tea, do not set the dough until morning.

  5. In summer, allow four and a half hours for the whole work, the same as directed for bread on page 340.

Nutrition, whole recipe (rough)

833Calories
27 gProtein
26 gFat
120 gCarbs

Counts 6 of 8 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 6 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Salt1 tsp (6g)0
Waternot in our table0
Cakenot 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 Mary Ronald. 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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 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 gluten network that gives the rolls their structure and chew.
Yeast
Produces carbon dioxide gas as it ferments, which makes the dough rise.
Butter
Adds fat that tenderizes the crumb and carries flavor.
Eggs
Add protein that helps set the structure and enrich the crumb.
Sugar
Feeds the yeast and adds sweetness and some browning.
Milk
Adds moisture and milk solids that soften the crumb and aid browning.

The step that matters

When the mixture becomes tepid, add the beaten egg whites.. Yeast is killed by very hot liquid, so the mixture must cool to tepid before the yeast and other ingredients go in. Adding them too hot can stop the dough from rising.

“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