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Rolls Made with Fleisch Man's Yeast

A yeast roll made with Fleischmann's yeast, flour, milk, lard, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and milk 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 ↓

Rolls Made with Fleisch Man's Yeast

Oven, in the book's wordsA very hot oven

Ingredients

Directions

The book says “a very hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Make the dough

  1. In a large bowl, mix sifted flour with sugar and salt.

  2. Rub in lard or butter until well combined.

  3. Boil the milk and let it cool to lukewarm.

  4. Dissolve the yeast in lukewarm water or milk and add to the milk.

  5. Make a well in the flour mixture and pour in the milk and yeast, stirring to form a thin batter.

  6. Cover and let it rise overnight.

  7. In the morning, stir in the remaining flour and knead for 20 minutes until very stiff.

  8. Let the dough rise again until light.

Shape and bake

  1. Roll out the dough to ½ inch thick and cut with a round or oval cutter.

  2. Fold the edges together and let rise again until very light.

  3. Bake in a hot oven at 400°F (200°C) for 10 to 15 minutes.

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. Butter + milktop 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. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

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
Provides the gluten network that gives the rolls their structure and chew.
Yeast
Produces gas as it ferments, making the dough rise and become light.
Milk
Adds moisture and richness, and its sugars support browning in the oven.
Lard or butter
Tenderizes the dough by coating flour strands and adding fat for softness.
Sugar
Feeds the yeast and adds sweetness and a little browning.

The step that matters

Kneading the dough until very stiff. Kneading develops gluten strands that trap the gas yeast produces. Under-kneading leaves a weak structure that cannot hold the rise, so the rolls turn out flat and dense.

“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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