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French Bread and Rolls

A yeast dough bread and rolls made with milk, yeast, flour, water, salt, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 ↓

French Bread and 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.

Make the sponge

  1. Combine warm milk and small-beer yeast with enough flour to create a thick batter.

  2. Cover the pan and keep it warm until it rises.

Make the dough

  1. Add warm water and coarse sea salt, mixing well.

  2. Rub butter into a little flour.

  3. Incorporate the butter-flour mixture into the dough, making it slightly softer than bread dough.

  4. Let the dough stand for 45 minutes until ready to shape into rolls.

Shape and bake

  1. Allow the rolls to rise.

  2. Bake in a 400°F (200°C) oven.

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. Milk + beertop 13% of all pairs
    Smell alikemoderate
    Cooked together298 recipes

    Shared aroma: methyl 2-methylbutyrate (fruity, apple).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Beer + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together680 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

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

Warm milk
Provides liquid and some fat and sugars that help the dough brown and feel soft.
Small-beer yeast
Ferments the sugars in the batter, producing gas that makes the dough rise.
Flour
Forms the gluten network that gives the dough its structure and holds the gas bubbles.
Butter
Coats the flour and softens the dough, giving a tender crumb and richer flavour.

The step that matters

Keeping the sponge warm until it rises. Yeast works best at a warm, steady temperature. If the sponge is too cool it rises slowly, and if it is too hot the yeast can be killed, so the dough may fail to rise properly.

“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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