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Delicious Quick Tea-rolls

A quick yeast roll made with milk, flour, and butter, baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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 ↓

Delicious Quick Tea-rolls

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F in the steps is the modern equivalent, not the book's own figure.

Prepare the dough

  1. Add shortening to the milk and let it cool until lukewarm.

  2. Soften the yeast and dissolve the sugar in the water.

  3. Combine the mixtures and beat in half of the flour until very smooth.

  4. Add the remaining flour and the salt, then knead thoroughly.

Shape and rise

  1. Roll the dough to ¼ inch thick and brush lightly with melted butter.

  2. Shape with a 2‑inch biscuit cutter, crease, and fold over in a pocket shape.

  3. Set to rise in a warm place for about 2 hours.

Bake

  1. Bake for 15 minutes in a moderate oven (350°F / 175°C).

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).

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  4. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + flourtop 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

Bread flour
Provides the gluten network that gives the dough its structure and chew.
Yeast
Produces carbon dioxide as it ferments, making the dough rise and become light.
Milk
Adds richness and softness, and its proteins help the crumb feel tender.
Lard or butter
Adds fat that tenderizes the crumb and gives a richer flavor.
Sugar
Feeds the yeast and adds a little sweetness and browning in the baked crust.

The step that matters

Let the milk cool until lukewarm. Scalded milk that is still hot can kill the yeast, while milk that is too cool slows fermentation. Lukewarm keeps the yeast active so the dough rises properly.

“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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