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Buttermilk Rolls

A quick baked roll made with buttermilk, baking soda, and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Buttermilk and flour are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 3,721 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Buttermilk Rolls

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the dough

  1. Dissolve the baking soda in a little hot water and stir it into the buttermilk.

  2. Add the flour and mix lightly until combined.

  3. Spoon the mixture into French roll pans.

Bake

  1. Bake at 400°F (200°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.

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. Buttermilk + flourtop 8% of all pairs
    Smell alikemoderate
    Cooked together3,721 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Buttermilk
Provides acidity that reacts with baking soda to lift the rolls and adds tenderness.
Baking soda
Reacts with the acid in buttermilk to produce carbon dioxide, causing the rolls to rise.
All-purpose flour
Forms the structure of the rolls as its proteins set during baking.

The step that matters

Mix the flour in lightly. Overmixing once flour is added develops gluten, which makes the rolls tough and dense. Stirring just until combined keeps the texture tender.

“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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