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Raised Finger-rolls

A soft yeast roll made with milk, water, sugar, butter, and salt, baked at 350°F.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 ↓

Raised Finger-rolls

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the yeast

  1. Dissolve the yeast cake in a little tepid water.

  2. Mix the dissolved yeast with milk, water, sugar, butter, and salt.

Make the dough

  1. Knead to form a soft dough.

  2. Cover and let rise overnight.

Shape and bake

  1. Shape into rolls.

  2. Bake at 350°F (175°C) for breakfast or luncheon.

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

    Shared aroma: guaiacol (smoky, sweet).

  3. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

    Shared aroma: 2-nonenal (fatty, green).

Milk and sugar barely smell alike, yet cooks put them together in 77,875 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

Yeast cake
Produces gas that makes the dough rise and become light.
Milk
Adds richness and softness to the dough crumb.
Butter
Adds fat that tenderizes the dough and gives a softer texture.
Sugar
Feeds the yeast and adds mild sweetness and browning.

The step that matters

Letting the dough rise overnight. A long, slow rise gives the yeast time to build gas and flavor. The dough must be covered so its surface does not dry and form a skin that restricts rising.

“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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