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French Rolls

A yeasted roll made with dough and lard or butter, baked at 400°F.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Tea and butter work together. They rank in the top 21% of all ingredient pairs, and cooks put them together in 703 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

French Rolls

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the dough

  1. Knead the dough for the day's baking and work in the sponge.

  2. Set aside enough dough for a loaf of tea-rolls.

  3. Incorporate the lard or butter into the dough.

  4. Let the dough stand in a cool place for 4 hours.

  5. Knead the dough again and let it stand for 3 more hours.

Shape and bake

  1. Roll out pieces of the dough into round cakes and fold them like turnovers.

  2. Let the rolls rise for 1 hour.

  3. Bake in a 400°F (200°C) oven for about 30 minutes, or less if the oven is hot.

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. Tea + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together703 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

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

What each ingredient does

Lard or butter
Adds fat that softens the crumb and gives the rolls a tender texture.

The step that matters

Baking time. The bake time depends on how hot the oven actually runs. Overbaking dries the crumb and over-browns the crust, so check the rolls early.

“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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