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Bread

Light Rolls

A simple yeast roll made with flour, lard, salt, sugar, and water.

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

Why it works: Flour and sugar are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 92,116 recipes. Both carry phenylacetaldehyde, which smells hawthorne, honey. The science ↓

Light Rolls

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Make the dough

  1. In summer, mix flour, lard, salt, sugar, and yeast with cold water at 1 PM; in winter, use warm water at 11 AM.

  2. Let the mixture rise until doubled in size.

Shape and bake

  1. An hour before serving, shape the dough into rolls.

  2. Grease the tops lightly to prevent hardening.

  3. Bake in a moderate oven at 350°F (175°C) 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. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

What each ingredient does

Flour
Forms the structure that traps gas and sets into the crumb of the roll.
Yeast
Produces gas as it ferments, making the dough rise and become light.
Lard
Adds fat that tenderizes the crumb and softens the texture.
Sugar
Feeds the yeast and contributes to browning of the crust in the oven.

The step that matters

Let the mixture rise until doubled in size. Yeast needs enough time to produce gas and develop the dough's structure; underproofed dough bakes dense, while the rise depends on water temperature and room warmth.

“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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