Skip to main content
Bread

Tea Eolls

Soft rolls made from a prepared sponge enriched with egg, lard and sugar, cut from rolled dough and baked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Egg and sugar are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 122,807 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Tea Eolls

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Make the dough

  1. In the morning, add the egg, lard, and sugar to the sponge. Mix until soft.

  2. Let it rise. Once risen, mix it down again.

Shape and bake

  1. On a floured surface, roll out the dough. Cut with a biscuit cutter.

  2. Grease the tops with lard. Fold over. Place in pans.

  3. Let rise again until light. Bake in a hot oven at 400°F (200°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. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Sponge
Pre-fermented starter that leavens the dough and gives it a yeasted, airy structure.
Egg
Adds structure and richness, helping the dough hold its shape and bake tender.
Lard
Adds fat for a tender crumb and a rich flavour, and browns the tops in the oven.
Granulated sugar
Feeds the yeast in the sponge and adds a little sweetness and browning.

The step that matters

Second rise until light. The rolls need enough rise before baking to become airy. Underproofed dough bakes dense, while overproofed dough can collapse or lose its shape 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.

You might also like

CornbreadCornbread345 recipesBread PuddingBread Pudding336 recipesMilk Bread RollsMilk Bread Rolls242 recipesPotato BreadPotato Bread124 recipes