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Fried Dinner-rolls

Fried rolls made from raised bread dough, butter, baking soda, and lard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Fried Dinner-rolls

Ingredients

Directions

Prepare the dough

  1. Roll out the reserved dough on a floured surface.

  2. Spread melted butter over the dough.

  3. Dissolve baking soda in water and pour it over the dough.

  4. Work the mixture into the dough and roll it into a sheet about ½ inch thick.

  5. Cut the dough into strips, each 3 inches long and 1 inch wide.

Rise

  1. Place the strips on buttered baking sheets, cover with a cloth, and let rise in a cool place for 1 hour.

  2. Move the rolls to a warm spot to rise further.

Fry and serve

  1. In a frying pan, heat cold butter and lard until hot.

  2. Fry the rolls until browned on one side, then turn to brown the other side.

  3. Brown the edges as well, adding more grease as needed.

  4. Serve warm instead of bread, especially with a meat dinner.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Light raised bread dough
Provides the yeast-risen structure and soft, airy crumb of the rolls.
Melted butter
Adds fat and richness, tenderizing the dough and helping the surface brown.
Baking soda
Reacts with the dough's acidity to produce gas, adding lift and a tender texture.
Lard
Conducts heat in the pan and promotes even, golden browning on the frying rolls.

The step that matters

Frying over steady heat. The pan must be hot enough to brown the outside quickly, but not so hot that the surface burns before the dough cooks through. Adding grease as needed keeps the rolls from sticking and helps them brown evenly.

“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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