Why it works: Flour and cream are a kitchen classic. They rank in the top 20% of all ingredient pairs, and cooks put them together in 30,481 recipes. Both carry acetaldehyde, which smells pungent, ethereal. The science ↓
Breakfast Rolls
Ingredients
Directions
Prepare the dough
Sift the graham flour into a bowl.
Slowly stir in the cold cream or milk, a few spoonfuls at a time, mixing each spoonful into the flour.
Once all the liquid is added, knead the dough for ten minutes until smooth and elastic.
Divide the dough into two portions and roll each into a long roll about 1 inch in diameter.
Cut the rolls into 2-inch lengths and prick each with a fork.
Bake and cool
Place the rolls on perforated tins, ensuring they are spaced apart.
Bake immediately or let stand on ice for 20 minutes.
Bake for 30 to 40 minutes until done, then cool on the table without stacking.
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.
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Flour + creamtop 20% of all pairsSmell alikemoderateCooked together30,481 recipes
Shared aroma: acetaldehyde (pungent, ethereal).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Graham flour
- Provides the structure and body of the dough, with its bran giving the rolls a coarser texture.
- Cold cream or milk
- Hydrates the flour to form the dough and adds richness and tenderness.
The step that matters
Adding the cold liquid slowly. Adding the cold cream or milk a few spoonfuls at a time lets the flour absorb it evenly, preventing lumps and a dough with uneven moisture. Keeping the liquid cold keeps the fat in the cream firm, which helps the rolls stay tender.
“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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