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Tea-Rolls

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Tea-Rolls

Ingredients

Directions

  1. Mix your bread dough in the morning with sponge or yeast.

  2. Divide the dough into two portions.

  3. Shape one portion into a round ball and set aside for a loaf.

  4. Make a hole in the second portion and pour in the melted butter.

  5. Close the dough over the butter and knead until elastic and not sticky.

  6. Place the dough in a floured bowl, cover with a cloth, and let rise in a warm place for 3 hours.

  7. Knead the dough again and let it rise for another 3 hours.

  8. Flour your board and knead the dough until soft enough to handle.

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. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 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

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