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 ↓
Potato 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.
Make the dough
Scald the milk and mix it with the shortening, sugar, and salt.
Add the mashed potato and let the mixture cool.
Stir in the dissolved yeast cake and beaten egg.
Gradually mix in 1 cup of flour until well combined.
Let the dough rise for 2 hours.
Add the remaining 6 cups of flour and knead well.
Allow the dough to rise for 1.5 hours.
Shape and bake
Roll out the dough thinly and cut with a biscuit cutter.
Dip each piece in melted butter and place two pieces together.
Let them rise again for 1.5 hours.
Bake at 350°F (175°C) for 20 minutes.
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.
-
Milk + buttertop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
-
Milk + potatotop 9% of all pairsSmell alikemoderateCooked together3,611 recipes
Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).
-
Flour + buttertop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Potato + buttertop 13% of all pairsSmell alikemoderateCooked together6,456 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
-
Milk + flourtop 14% of all pairsSmell alikelowCooked 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
- Flour
- Forms the gluten network that gives the rolls their structure and chew.
- Yeast cake
- Produces carbon dioxide as it ferments, making the dough rise and become airy.
- Mashed potato
- Adds starch and moisture, keeping the rolls soft and tender.
- Shortening
- Adds fat that tenderizes the crumb and softens the texture.
- Egg
- Adds protein and richness that help bind the dough and add structure.
- Sugar
- Feeds the yeast and adds sweetness and gentle browning.
The step that matters
Adding the remaining flour and kneading well. Kneading develops the gluten network that traps gas from the yeast. Too little kneading leaves dense rolls, while the dough must stay soft enough to rise well.
Swap the potato
How well each one fits the dish's main ingredients (milk, sugar, egg, flour, butter):
- Sweet potatofits about as well
- Leekfits about as well
- Arrowrootfits about as well
- Potatothe original
Fit is the average pairing score against milk, sugar, egg, flour, butter. 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.
More potato rolls recipes
You might also like
Potato Croquettes255 recipes
Potato Chips53 recipes
Sweet Potato Croquettes53 recipes
Potato Biscuit32 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.