Why it works: Wheat and bread match in chemistry and in kitchens. They rank in the top 10% of all ingredient pairs, and cooks put them together in 209 recipes. Both carry 2-acetyl-1-pyrroline, which smells popcorn, roasted. The science ↓
Bread Rolls
Ingredients
Directions
The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Take a piece of dough the size of an ordinary loaf.
Knead the dough for twice as long as directed for the bread.
Form the dough into small, even balls.
Place the balls in greased gem-pans.
Cover and set in a warm place until they rise to more than double their original size.
Bake in a preheated oven at 400°F (200°C) for 20 to 25 minutes.
Watch and turn them to ensure even browning.
Serve hot, breaking them apart instead of cutting with a knife.
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.
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Wheat + breadtop 10% of all pairsSmell alikestrongCooked together209 recipes
Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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