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Potato Rolls

Potato rolls are yeast dough rolls made with mashed potatoes, butter, milk, and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Potato Rolls

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 ↓

Potato Rolls

Oven, in the book's wordsA slow oven

Ingredients

Directions

The book says “a slow oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Make the dough

  1. Boil the potatoes until tender.

  2. Bruise and work the boiled potatoes with butter and enough milk to pass through a colander.

  3. Mix the yeast and warm water with the potato mixture.

  4. Pour the mixture onto the flour.

  5. Add salt.

  6. Knead the dough well.

  7. If the dough is too dry, add more warm milk or water.

Shape and rise

  1. Let the dough rise in a warm place for 1 hour.

  2. Shape the dough into rolls.

  3. Place the rolls on buttered tin plates to rise.

Bake

  1. Bake in a 350°F (175°C) oven for about 30 minutes.

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.

Photo for illustrative purposes only · Contact us to use it

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. Potato + milktop 9% of all pairs
    Smell alikemoderate
    Cooked together3,611 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  3. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Potato + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together6,456 recipes

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

  5. Flour + milktop 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

Potatoes
Add starch and moisture, giving the rolls a soft, tender crumb.
Flour
Forms the gluten network that gives the dough structure and holds the rise.
Yeast
Ferments the dough, producing gas that makes the rolls rise and become light.
Butter
Adds fat that tenderizes the crumb and enriches flavor.
Milk
Adds moisture and softness, and helps the browning of the crust.

The step that matters

Knead the dough well. Kneading develops the gluten network in the flour, which traps the gas from the yeast. Under-kneaded dough rises poorly and bakes up dense.

Swap the potato

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

  1. Potatothe original
  2. Arrowrootfits about as well
  3. Leekfits less well
  4. Shallotfits less well

Fit is the average pairing score against butter, flour, milk. 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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