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Winter Rolls

A yeasted dough made with buttermilk, lard, flour, water, potato yeast, and salt, rolled and baked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Buttermilk and flour are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 3,721 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Winter Rolls

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the dough

  1. Scald the buttermilk and lard, then pour over the flour and beat well.

  2. Add cold water and potato yeast, then set aside to rise.

  3. Once risen, add salt and more flour to form a dough, then cover tightly and let rise again in a cool place.

Shape and bake

  1. When ready, roll out to the thickness of soda biscuits and bake in a hot oven at 400°F (200°C).

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. Buttermilk + flourtop 8% of all pairs
    Smell alikemoderate
    Cooked together3,721 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Flour + potatotop 15% of all pairs
    Smell alikemoderate
    Cooked together5,355 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Buttermilk + potatotop 22% of all pairs
    Smell alikelow
    Cooked together153 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

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

What each ingredient does

Flour
Provides the structure that holds the dough together.
Lard
Adds fat that keeps the crumb tender and rich.
Buttermilk
Adds moisture and flavour to the dough.
Potato yeast
Makes the dough rise by fermentation, giving it lightness.
Cold water
Adds moisture to bring the dough together.

Swap the potato

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

  1. Chivefits better
  2. Arrowrootfits better
  3. Horseradishfits better
  4. Potatothe original

Fit is the average pairing score against buttermilk, flour. 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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