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Breakfast Rolls

A yeast-based roll made with sweet milk, butter, lard, potato yeast, flour, egg, and baked.

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

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 ↓

Breakfast Rolls

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the dough

  1. Mix the dough in the evening according to the recipe for 'Bread Raised Once.'

  2. Add 1 tablespoon of butter and set in a warm place until morning.

Shape the rolls

  1. In the morning, cut off pieces and shape them into rolls by rolling between your hands without kneading.

  2. Dip the sides of each roll into drawn butter and place them in a baking pan.

  3. Rub the tops with drawn butter and dust with fine salt.

  4. Set in a warm place to rise until ready for baking.

Bake

  1. Bake in a moderate oven at 350°F (175°C) until golden.

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

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

  2. Milk + potatotop 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. Butter + potatotop 13% of all pairs
    Smell alikemoderate
    Cooked together6,456 recipes

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

  5. Milk + flourtop 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

Sweet milk
Hydrates the flour and helps form the dough.
Butter and lard mixed
Adds fat for a tender crumb and rich flavor.
Potato yeast
Ferments the dough so the rolls rise and become light.
Flour
Forms the main structure of the dough.
Beaten egg
Adds richness and helps the rolls brown.

The step that matters

Shape without kneading and let them rise fully. Rolling gently between the hands keeps the gluten relaxed and the gas bubbles intact, so the rolls rise light rather than tough or dense.

Swap the potato

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

  1. Chivefits about as well
  2. Potatothe original
  3. Leekfits about as well
  4. Asparagusfits about as well

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