Why it works: Bread and flour are a kitchen classic. They rank in the top 25% of all ingredient pairs, and cooks put them together in 10,383 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
★ Crumb Rolls
Ingredients
Directions
In a bowl, combine 1 pint skimmed milk, ⅓ cup oil, ⅔ cup cake yeast, and 4 cups bread flour to make a sponge.
Add 2 cups dry bread crumbs (not very fine) and a little salt if the crumbs are not very salty; knead until the dough is rather soft.
Shape the dough into rolls and bake until light.
Nutrition, whole recipe (rough)
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
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| 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.
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Bread + flourtop 25% of all pairsSmell alikelowCooked together10,383 recipes
Shared aroma: isobutyraldehyde (malty, green).
Bread and flour barely smell alike, yet cooks put them together in 10,383 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
- Bread flour
- Forms the gluten network that gives the dough its structure and chew.
- Cake yeast
- Ferments the sponge, producing gas that makes the dough rise and turn light.
- Dry bread crumbs
- Adds bulk and body to the dough, changing its texture as it is kneaded.
- Oil
- Adds fat, which softens the crumb and keeps the rolls tender.
- Skimmed milk (in the method)
- Provides liquid to hydrate the flour and form the sponge.
The step that matters
Kneading the dough to a rather soft texture. Dry crumbs and flour absorb liquid, so the dough can turn stiff quickly. Stopping at a rather soft stage keeps the gluten workable and the finished rolls tender rather than dense.
“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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