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Fried Dinner-rolls

Fried dinner rolls are small, raised 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. Save a piece of dough nearly the size of a small loaf.

  2. Roll it out on a board and spread melted butter over it.

  3. Dissolve baking soda in water and pour it over the dough.

  4. Work the mixture into the dough and roll it into a sheet about ½ inch thick.

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

Rise

  1. Lay the strips on buttered tins, cover with a cloth, and let rise in a cool place for 1 hour.

  2. Move the rolls to a warm place to rise further.

Fry and serve

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

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

  3. Add more grease as needed.

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 airy, soft crumb.
Melted butter
Adds fat and richness, and helps the rolls brown and taste savoury.
Baking soda
Reacts with the dough to produce gas, adding lift and a lighter texture.
Lard
Fries the rolls, carrying heat for even browning and a crisp exterior.

The step that matters

Frying the rolls until browned. The fat must be hot before the rolls go in, or they absorb grease and turn heavy. Browning on both sides and edges depends on steady heat, which is why more grease is added as needed.

“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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