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Long Breakfast Rolls

A yeast dough roll made with sweet milk, lard, butter, and egg, baked until golden.

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 ↓

Long Breakfast 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.

Make the dough

  1. In a large bowl, combine sweet milk, lard, yeast, and butter.

  2. Add enough flour to form a dough and let it rise overnight.

  3. In the morning, add the beaten egg and knead the dough thoroughly.

  4. Let the dough rise again until doubled in size.

Shape and bake

  1. Divide the dough into pieces the size of an egg and roll them into long rolls about three inches long.

  2. Place the rolls close together in even rows in greased pans.

  3. Let the rolls rise until light.

  4. Bake in a preheated oven at 350°F (175°C) until golden.

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. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

Butter and flour 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

Flour
Forms the gluten network that gives the dough its structure and chew.
Yeast
Produces gas as it ferments, causing the dough to rise and become light.
Lard
Adds fat that tenderizes the crumb and keeps the rolls soft.
Butter
Adds fat and flavor, contributing to a tender texture and golden color.
Egg
Adds protein and richness, strengthening the dough and adding softness.
Sweet milk
Provides moisture and milk solids that help browning and a soft crumb.

The step that matters

Let the rolls rise until light. Under-proofed rolls stay dense and heavy in the oven, while over-proofed rolls may collapse or bake up coarse. The dough should look airy and feel springy before baking.

“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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