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Breakfast Rolls

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

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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

Make the sponge

  1. Sift the flour into a pan and make a hole in the middle.

  2. Add the milk, sugar, butter, yeast, and salt.

  3. Stir until stiff like cake.

  4. Sprinkle some flour on top.

  5. Mix around 4 PM.

  6. Let rise until bedtime.

Shape and bake

  1. In the morning, stir in the remaining flour.

  2. Beat well.

  3. Turn out onto a board.

  4. Roll out to ½ inch thick.

  5. Cut with a biscuit cutter.

  6. Spread with butter.

  7. Fold over.

  8. Let rise.

  9. Bake until golden.

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).

  4. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 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

Flour
Forms the gluten structure that traps gas and gives the rolls their body.
Yeast
Produces gas as it ferments, causing the dough to rise and turn light.
Milk
Adds moisture and richness, softening the crumb and aiding browning.
Butter
Adds fat that tenderises the crumb and gives a rich flavour.
Sugar
Feeds the yeast and adds sweetness and some browning in the crust.

The step that matters

Let the sponge rise slowly until bedtime. A long, cool rise lets the yeast develop flavour and strength slowly. Rushing it, or letting it over-proof, can leave the dough weak and sour-tasting.

“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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