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Dicbmann's Self-Raising Buckwheat

Buckwheat rolls made with milk, sugar, butter, lard, salt, flour, and yeast, baked after rising.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Buckwheat and flour work together. They rank in the top 4% of all ingredient pairs, and cooks put them together in 660 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Dicbmann's Self-Raising Buckwheat

Ingredients

Directions

Make the dough

  1. Heat the milk until boiling hot.

  2. Add sugar, butter, lard, and salt to the milk.

  3. Pour the mixture over the buckwheat flour.

  4. When the mixture is lukewarm, add the yeast.

  5. Mix the ingredients early in the morning.

Knead and shape

  1. Knead the dough at noon, adding enough flour for rolls.

  2. When the dough is light, roll it thin.

  3. Cut the dough with a biscuit cutter and roll it oblong.

  4. Spread a little butter on one side and fold over.

Rise and bake

  1. Place the rolls in a pan, let them rise, and bake for fifteen minutes.

  2. In cold weather, sponge the dough at night.

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. Buckwheat + flourtop 4% of all pairs
    Smell alikemoderate
    Cooked together660 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Milk + buckwheattop 12% of all pairs
    Smell alikemoderate
    Cooked together328 recipes

    Shared aroma: gamma-nonanolactone (coconut, creamy).

  5. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 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

What each ingredient does

Milk
Hydrates the flour and dissolves the sugar, giving the dough its base moisture.
Buckwheat flour
Forms the bulk of the dough and gives the rolls their nutty flavor.
Yeast
Ferments the sugars in the dough, producing gas that makes the dough rise and become light.
Butter
Adds fat for tenderness and rich flavor, and a little on the surface of the folded rolls.
Lard
Adds fat that keeps the crumb tender and moist.
Sugar
Provides sweetness and gives the yeast food to work with.

The step that matters

Add the yeast only when the mixture is lukewarm. Yeast is a living organism that can be killed by very hot liquid. Cooling the milk mixture to lukewarm keeps the yeast alive so the dough can rise properly.

Swap the buckwheat

How well each one fits the dish's main ingredients (milk, sugar, butter, flour):

  1. Cinnamonfits better
  2. Buckwheatthe original
  3. Nutmegfits about as well
  4. Jalapenofits less well

Fit is the average pairing score against milk, sugar, butter, flour. 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.

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