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 ↓
Dinner or Breakfast Rolls
24 rollsIngredients
Directions
The book says “a rather brisk oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Make the dough
Crumble the butter into the flour and mix in the salt.
In a basin, combine the yeast and sugar with ½ pint of warm milk.
Hollow the center of the flour.
Pour in the yeast mixture.
Stir in enough flour to make a thick batter.
Cover with flour.
Cover with a cloth.
Let rise in a warm place for about 1 hour.
Mix in the whisked egg and ½ pint of warm milk to form a smooth dough.
Cover again.
Let rise for 30 to 45 minutes.
Shape the rolls
Turn the dough onto a floured surface.
Divide into 24 equal portions.
Knead each portion lightly into small round or olive-shaped rolls.
Make a slight incision around each roll.
Cut once or twice across the top.
Place the rolls on floured baking sheets, spaced an inch or two apart.
Let them prove for 15 to 20 minutes.
Bake and cool
Wash the tops with a mixture of egg yolk and a little milk.
Bake in a preheated oven at 400°F (200°C) for 10 to 15 minutes.
Turn the rolls upside down on a dish to cool after baking.
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.
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Butter + milktop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
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Flour + buttertop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Flour + milktop 14% of all pairsSmell alikelowCooked together78,219 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Flour + sugartop 15% of all pairsSmell alikemoderateCooked together92,116 recipes
Shared aroma: phenylacetaldehyde (hawthorne, honey).
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Flour + eggtop 15% of all pairsSmell alikelowCooked together106,462 recipes
Shared aroma: isobutyraldehyde (malty, green).
Flour and butter 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
- All-purpose flour
- Provides the structure that the dough builds around once kneaded and risen.
- Yeast
- Produces carbon dioxide gas as it ferments sugar, which makes the dough rise and become light.
- Butter
- Adds fat that tenderizes the crumb and gives the rolls a richer flavor.
- Milk
- Supplies moisture that hydrates the flour to form dough and adds softness.
- Egg
- Adds protein and fat that enrich the dough's texture and help the tops brown.
- Sugar
- Feeds the yeast and contributes to browning of the crust.
The step that matters
Let the dough rise fully before shaping. Yeast needs time to produce enough gas to lighten the dough. Rising too briefly leaves dense rolls, while the warm place speeds fermentation.
“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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