Why it works: Sugar and butter 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 ↓
Peach Rolls
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare the filling and crust
Stew the dried fruit and sweeten and flavor to taste.
Make a baking powder crust and roll it thin.
Roll and bake
Spread the fruit on the crust and place thin slices of butter on top.
Roll up the crust with the fruit inside.
Place in a deep pan, adding 1 cup of sugar and ½ cup of butter for every 4 rolls.
Cover with hot water and bake at 400°F (200°C) for 30 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.
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.
-
Sugar + buttertop 17% of all pairsSmell alikemoderateCooked 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
- Dried fruit
- Provides the sweet, moist filling once stewed and softened.
- Baking powder
- Releases gas in the dough so the crust rises and becomes light.
- Butter
- Adds richness and fat that melts into the crust and tenderizes it.
- Sugar
- Sweetens the rolls and helps the syrup in the pan darken and caramelize.
- Hot water
- Dissolves the sugar and butter in the pan to form a syrup that moistens the rolls as they bake.
The step that matters
Roll the crust thin. A thin crust bakes through in the stated time and rises evenly with the baking powder. A thick crust stays dense and doughy in the middle while the outside over-browns.
“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
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.