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Rolls Made with Baking Powder

These rolls are made with flour, baking powder, butter, milk, and salt, baked until risen and browned.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 ↓

Rolls Made with Baking Powder

makes eight rolls

Ingredients

Directions

Make the dough

  1. Mix the baking powder and salt with the flour.

  2. Rub in the butter, then slowly add the milk to form a dough.

  3. Work quickly and add more flour or milk if needed.

Shape and bake

  1. Place the dough on a floured surface and divide into eight equal portions.

  2. Shape each portion with two spoons and place on a greased baking sheet.

  3. Bake until they rise and are slightly browned.

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).

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

Baking powder
Releases gas that makes the rolls rise and become light.
Butter or lard
Rubbed into the flour, it tenderises the crumb and adds richness.
Milk or water
Hydrates the flour so it forms a dough and sets the texture.
Flour
Provides the structure that holds the rolls together as they bake.

The step that matters

Work quickly and add more flour or milk if needed. Baking powder starts releasing gas as soon as it is moistened, so a slow, overworked dough loses lift. Handling the dough briefly keeps it tender and helps the rolls rise well in 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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