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Breakfast Rolls

A yeast-leavened roll made with flour, cornmeal, milk, and butter, baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Breakfast Rolls

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 ↓

Breakfast Rolls

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.

Prepare the dough

  1. Mix flour, cornmeal, yeast, and salt in a bowl.

  2. Melt the butter and add it to the mixture.

  3. Gradually add milk until a dough forms.

  4. Knead the dough and divide it into pieces the size of an egg.

Shape and bake

  1. Cut each piece in half and roll them into long shapes.

  2. Place on a greased baking sheet, ensuring they do not touch.

  3. Brush the tops with milk.

  4. Bake in a hot oven at 400°F (200°C) until golden.

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.

Photo for illustrative purposes only · Contact us to use it

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).

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.
Milk
Hydrates the flour to form the dough and adds moisture and browning on top.
White cornmeal
Adds a coarser texture and mild corn flavour to the crumb.
Yeast
Ferments sugars in the dough, producing gas that makes the rolls rise.
Butter
Adds fat that tenderises the crumb and carries flavour.

The step that matters

Gradually add milk until a dough forms. Adding milk slowly lets the flour absorb it evenly. Too much liquid at once makes a sticky dough that is hard to knead and shape, while too little leaves a stiff dough that rises poorly.

“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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