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Dessert

Salt Finger Rolls

Salted finger rolls are biscuit rolls flavored with salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Biscuit and butter are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 2,009 recipes. Both carry nonanal, which smells fat, citrus. The science ↓

Salt Finger Rolls

Oven, in the book's wordsA rather slow oven

Ingredients

Directions

The book says “a rather slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the dough

  1. Knead the beaten egg and butter into the biscuit dough.

  2. Let the dough rise until doubled in size.

  3. Mold the dough into finger lengths, about the size of a pencil.

  4. Let the molded dough rise again.

Bake and glaze

  1. Bake in a 300°F (150°C) oven for 30 minutes.

  2. Glaze with egg white and sprinkle with salt.

  3. Return to the oven for 5 minutes.

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. Biscuit + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together2,009 recipes

    Shared aroma: nonanal (fat, citrus).

  2. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Biscuit + eggtop 27% of all pairs
    Smell alikemoderate
    Cooked together1,643 recipes

    Shared aroma: nonanal (fat, citrus).

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

What each ingredient does

Biscuit dough
Provides the base structure and the soft, risen crumb of the rolls.
Beaten egg
Binds the dough and adds richness and tenderness to the crumb.
Butter
Adds fat that tenderizes the crumb and carries flavor.

The step that matters

Letting the molded dough rise again. Yeast or leavening gas needs time to build structure in the shaped pieces. If the second rise is cut short, the rolls bake up dense and heavy instead of light.

“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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