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French Rolls

A yeast dough roll made with milk, sugar, butter, and yeast, rolled, cut, brushed with butter, and baked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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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 ↓

French Rolls

Ingredients

Directions

Make the sponge

  1. Scald the milk and stir in the sugar and butter while hot.

  2. Let the milk cool.

  3. Add salt and yeast.

  4. Stir in enough flour to make a stiff sponge.

  5. Let the dough rise until light.

Shape the dough

  1. Punch down the dough.

  2. Let the dough rise again, repeating this two or three times.

  3. Turn the dough onto a floured surface.

  4. Roll the dough thin.

  5. Cut out rounds with a tumbler.

  6. Brush each round with melted butter.

  7. Fold each round over.

Bake and finish

  1. Let the rolls rise on the baking tins.

  2. Bake until golden.

  3. Brush the warm rolls with melted butter to soften the crust.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

Butter and flour 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 stiff sponge and dough their structure.
Yeast
Produces gas that makes the dough rise and become light.
Milk
Adds moisture and softness to the dough.
Sugar
Feeds the yeast and adds sweetness and browning in the oven.
Butter
Adds fat for a tender crumb and a rich flavour.

The step that matters

Let the milk cool before adding the yeast. Very hot milk can kill yeast. Cooling it first keeps the yeast alive so it can produce the gas that raises the dough.

“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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