Skip to main content
Dessert

Tea-buns

Tea buns are sweet yeast rolls made with flour, butter, eggs, and milk, baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

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 ↓

Tea-buns

Oven, in the book's wordsA hot oven

Ingredients

Directions

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

Make the dough

  1. Make a hole in the middle of the flour in a pan.

  2. Add the yeast and pour the warm milk over it, mixing with about one-third of the flour.

  3. Leave the rest of the flour around the sides of the pan and let it rise in a warm place.

  4. Once risen, add the butter, egg yolks, egg whites, and salt, mixing well with your hand.

Shape and bake

  1. Spoon the mixture into buttered tea cups, filling them half full.

  2. Let them rise until nearly full.

  3. 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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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 holds the dough together and lets it rise.
Yeast
Produces gas as it ferments, causing the dough to rise and become airy.
Unsalted butter
Adds richness and tenderness, softening the crumb.
Egg yolks
Add richness, moisture and colour, and help the buns set and brown.
Egg whites
Add moisture and lift, helping the buns stay light and set in the oven.

The step that matters

Let them rise until nearly full. Under-proofed buns stay dense and heavy, while over-proofed ones may collapse or lose shape in the oven. Yeast gas must fill the cups before baking sets the structure.

“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.

More tea buns recipes

Spanish 3 See all 7 →

You might also like

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes