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Sausage Rolls— I

Sausage rolls are made by wrapping sausages in a dough of flour, butter, milk, and baking powder, then baking until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and milk 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 ↓

Sausage Rolls— I

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Make the dough

  1. In a bowl, mix flour, baking powder, and salt.

  2. Cut in butter until mixture resembles coarse crumbs.

  3. Stir in milk to form a soft dough.

  4. Cover and let the dough rise overnight.

Shape and bake

  1. Roll out the dough very thin and cut into circles.

  2. Place a sausage in the center of each circle.

  3. Fold the dough over the sausage and seal the edges.

  4. Let the rolls rise again.

  5. Preheat the oven to 400°F (200°C).

  6. Bake the rolls until golden brown.

Recipe from a historical cookbook (Internet Archive).

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.

  1. Butter + milktop 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).

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

All-purpose flour
Forms the main structure of the dough once hydrated with milk.
Baking powder
Releases gas that lifts the dough so the rolls rise and become light.
Butter
Cut into the flour to add tenderness and flakiness to the dough.
Milk
Hydrates the flour to form a soft dough and adds browning through milk sugars.

The step that matters

Seal the edges of the dough. If the seam is not pressed firmly closed, the dough can open during rising and baking, letting filling escape and leaving the rolls misshapen.

“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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