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Excellent Rolls

A yeast roll with a butter filling, made by letting the dough rise twice and baking until light.

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

Excellent Rolls

Ingredients

Directions

Prepare the sponge

  1. Scald the milk and let it cool.

  2. Add sugar, yeast, and enough flour to make a stiff batter.

  3. Let the mixture rise overnight.

Make the dough

  1. In the morning, add butter, salt, and beaten egg whites.

  2. Mix and knead well.

  3. Let it rise again.

  4. Knead once more.

Shape and bake

  1. Roll out to ¾ inch thickness.

  2. Cut with a biscuit cutter.

  3. Spread butter on one half.

  4. Fold the other half over it.

  5. Let rise until very light.

  6. Bake.

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. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

    Shared aroma: isobutyraldehyde (malty, green).

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 batter and dough their structure.
Yeast
Produces gas as it ferments, causing the dough to rise and turn light.
Butter
Adds fat that tenderizes the crumb and enriches the flavor.
Egg whites
Add protein that strengthens the dough and helps it hold its risen shape.
Sugar
Feeds the yeast and adds sweetness and browning during baking.
Milk
Supplies moisture and protein that hydrate the flour and soften the crumb.

The step that matters

Let rise until very light. The final rise must be long enough for the yeast to fill the dough with gas, but not so long that the gluten weakens and the rolls collapse in the oven.

“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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