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Fried Dinner-rolls

Fried dinner rolls are small bread rolls fried in butter and lard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Fried Dinner-rolls

Ingredients

Directions

Prepare the dough

  1. Roll out the reserved dough on a floured surface.

  2. Spread melted butter over the dough and dissolve baking soda in water, then pour the mixture over the dough and work it in well.

  3. Roll the dough into a sheet about ½ inch thick.

  4. Cut the dough into strips 3 inches long and 1 inch wide.

  5. Place the strips on buttered baking sheets and cover with a cloth.

Rise

  1. Let rise in a cool place for 1 hour.

  2. Move the rolls to a warm spot to rise further until ready to fry.

Fry and serve

  1. In a frying pan, heat cold butter and lard until boiling.

  2. Fry the rolls until browned on one side, then turn them to brown the other side and edges.

  3. Add more grease as needed while frying.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Light raised bread dough
Provides the yeast-risen structure that gives the rolls their light, airy crumb.
Baking soda
Reacts with the dissolved mixture to add gas, helping the dough rise and lighten.
Melted butter
Adds fat that tenderizes the dough and enriches its flavor.
Lard
Heats to a high temperature in the pan, frying the outside to a golden brown crust.

The step that matters

Frying the rolls. The fat must be hot enough to brown the surface quickly; if it is too cool, the rolls absorb excess grease and turn heavy and greasy instead of crisp and golden.

“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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