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Long Breakfast Rolls

Long Breakfast Rolls are yeast dough rolls made with sweet milk, butter, lard, potato yeast, flour, and egg, baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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. Combine sweet milk, butter, lard, and potato yeast in a large bowl.

  2. Add enough flour to form a dough.

  3. Cover the dough and let it rise overnight.

  4. In the morning, add the beaten egg to the dough.

  5. Knead the dough thoroughly.

Shape and bake

  1. Shape the dough into balls the size of small hen's eggs.

  2. Roll each ball into long rolls about three inches long.

  3. Place the rolls close together in even rows in pans.

  4. Let the rolls rise until light.

  5. Bake the rolls 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. Milk + potatotop 9% of all pairs
    Smell alikemoderate
    Cooked together3,611 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Butter + potatotop 13% of all pairs
    Smell alikemoderate
    Cooked together6,456 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

Sweet milk
Provides liquid that hydrates the flour and helps form a soft dough.
Butter and lard mixed
Adds fat that tenderizes the crumb and gives the rolls richness.
Potato yeast
Acts as the leavening agent, producing gas that makes the dough rise.
Flour
Forms the gluten network that gives the dough its structure.
Egg
Adds structure and richness and helps the rolls brown well.

The step that matters

Let the rolls rise until light. Under-proofed rolls stay dense and heavy, while the gas from the yeast needs time to expand the gluten structure before baking sets it.

Swap the potato

How well each one fits the dish's main ingredients (milk, butter, flour, egg):

  1. Chivefits about as well
  2. Potatothe original
  3. Leekfits about as well
  4. Asparagusfits about as well

Fit is the average pairing score against milk, butter, flour, egg. Candidates are from the same food group and used in at least 100 recipes.

“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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