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Vienna Rolls

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Vienna Rolls

Why it works: Flour and milk are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Vienna Rolls

Ingredients

Directions

  1. Sift together the flour, salt, and baking powder.

  2. Rub in the lard until cold.

  3. Add the milk and mix into a soft dough that doesn't stick to your hands.

  4. Flour the board, turn out the dough, and knead it gently a couple of times.

  5. Roll out the dough to a thickness of ½ inch.

  6. Cut with a large round cutter and fold one half over the other.

  7. Brush the tops with milk to glaze.

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.

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.

  1. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and milk barely smell alike, yet cooks put them together in 78,219 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

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