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Breakfast Rolls

A yeasted bread roll made with flour, milk, butter, salt, and yeast, baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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.

Make the dough

  1. In a large bowl, combine flour and salt.

  2. In a small saucepan, warm the milk and melt the butter together.

  3. Add the warm milk and melted butter to the flour mixture.

  4. Stir in the yeast until well combined.

  5. Knead the dough on a floured surface until smooth.

  6. Let the dough rise in a warm place until doubled in size.

Shape and bake

  1. Shape into rolls and place on a baking sheet.

  2. Bake at 350°F (175°C) until golden brown.

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. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked 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

All-purpose flour
Forms the gluten network that gives the rolls their structure.
Milk
Adds moisture and richness, and its sugars help the crust brown.
Butter
Adds fat for a tender crumb and rich flavor.
Yeast
Produces gas that makes the dough rise and become airy.

The step that matters

Let the dough rise until doubled in size. The yeast needs enough time and warmth to produce gas. Under-proofed dough bakes up dense, while over-proofed dough can collapse and lose its structure.

“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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