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Bread

French Rolls

A yeast bread roll made with butter or lard, risen and 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: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

French Rolls

Oven, in the book's wordsA quick oven

Ingredients

Directions

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

Prepare the dough

  1. Knead the bread dough for the usual time.

  2. Set aside 1 pint of dough and work in 2 tablespoons of butter or lard.

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

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

Shape and bake

  1. Roll out the dough lightly and cut it into rolls with a biscuit cutter.

  2. Fold the rolls not quite in the center, like turnovers.

  3. Let the rolls rise for 1 hour.

  4. Bake the rolls in a 400°F (200°C) oven for 30 minutes.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

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

What each ingredient does

Bread dough
Forms the structure and crumb of the rolls as it is kneaded and risen.
Butter or lard
Adds fat that tenderizes the dough and softens the crumb.

The step that matters

Working in the butter or lard. Fat should be fully worked into the dough so it spreads evenly. Unevenly distributed fat leaves greasy pockets and tough spots, and it coats the gluten strands, which limits how far the dough can stretch and rise.

“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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