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Bread

Common Rolls

A yeast bread roll made with butter, milk, flour, salt, yeast, and baking soda, baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and milk 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 ↓

Common Rolls

7 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. Warm the butter in the milk.

  2. Add the yeast and salt to the mixture.

  3. In a large bowl, combine the flour with the other ingredients.

  4. Let the dough rise for 1 hour or overnight in a cool place.

Shape and bake

  1. Knead the dough well and shape it into 7 rolls.

  2. Add the baking soda just before baking.

  3. Bake the rolls in a preheated 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. Butter + milktop 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).

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
Provides the structure that holds the rolls together as the dough rises and bakes.
Yeast
Produces gas as it ferments, causing the dough to rise and become airy.
Milk
Adds moisture and richness, softening the crumb and aiding browning.
Butter
Adds fat, which tenderises the crumb and gives a softer bite.
Baking soda
Reacts with acidity in the dough to produce gas and aid rise and browning.

The step that matters

Add the baking soda just before baking. Baking soda starts releasing gas as soon as it meets acid and moisture, so it loses its lifting power if the dough waits. Adding it at the end keeps the gas for 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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