Raw
The original submission: a PDF
L1
Level 1: 25 lines
- 1QUICK BROWN ROLLS
- 220 MINS - 25 MINS
- 3MAKES 12 ROLLS
- 4VEGETARIAN
- 5This recipe requires 5-6 minutes kneading and only one rise, so it is relatively quick.
- 6INGREDIENTS
- 710 fl oz (275 ml) hand-hot water
- 88 oz (225 g) wholemeal flour
- 98 oz (225 g) strong white flour
- 102 level teaspoons salt
- 111 level teaspoon brown sugar
- 122 level teaspoons dried yeast
- 131 level teaspoon butter
- 14a little extra flour
- 15EQUIPMENT
- 16You will also need one large or two small well-greased baking sheets.
- 17METHOD
- 18Measure the flours into a bowl, add the salt and mix thoroughly together. Then warm the flour slightly in a low oven.
- 19To prepare the yeast measure the hand-hot water into a jug, then pour half of it into another jug or bowl. Sprinkle the sugar and then the yeast into one lot of water, stir and leave aside till a good 1 inch (2.5 cm) frothy head has formed.
- 20Now remove the flour from the oven, rub in the butter, then make a well in the centre, stir the yeast liquid and pour it into the well. Pour the other liquid into the yeast jug to rinse it out, then add this to the flour, gradually stirring with a wooden spoon at first and then finishing off with your hands, until you have a smooth dough that leaves the bowl clean.
- 21Now transfer the dough on to a flat working surface and knead it thoroughly for about 6 minutes, by which time it will have become very elastic and springy.
- 22Next divide the dough into 12 portions to form the rolls. If you want your rolls to be absolutely the same size, you can weigh the dough, divide the total weight by 12 and then weigh each individual piece.
- 23Stretch each piece into an oblong and fold one end into the middle and the other end over that. Then, with the folds underneath, slap the roll into a round ball. Place the rolls on to the well-greased baking sheets, cover with a sheet of oiled clingfilm, or encase the baking sheet inside an oiled polythene bag.
- 24Leave the rolls to rise until they have doubled in size: 35-40 minutes in a warm place or 1-1½ hours at room temperature. Meanwhile pre-heat the oven to gas mark 7, 425°F (220°C).
- 25When the rolls have risen, sprinkle them with flour and bake them on a high shelf of the oven for 20-25 minutes. They should sound hollow when you tap them underneath if they are cooked enough. Cool the rolls on a wire cooling rack.
L2 corrected
Level 2, Oct 27 answer key (no settlement needed), the newest
Title
| Title | Serves | Total time |
|---|---|---|
| QUICK BROWN ROLLS | (blank) | (blank) |
Cook Time
| Prep | Cook | Total |
|---|---|---|
| (blank) | (blank) | (blank) |
Ingredients
| # | Ingredient | Heading |
|---|---|---|
| 1 | 10 fl oz (275 ml) hand-hot water | |
| 2 | 8 oz (225 g) wholemeal flour | |
| 3 | 8 oz (225 g) strong white flour | |
| 4 | 2 level teaspoons salt | |
| 5 | 1 level teaspoon brown sugar | |
| 6 | 2 level teaspoons dried yeast | |
| 7 | 1 level teaspoon butter | |
| 8 | a little extra flour |
Ingredient Components
| # | Quantity | Unit | Ingredient | Prep | Optional | Sub rows (added at) |
|---|---|---|---|---|---|---|
| 1 | 10 | fl oz | hand-hot water | step 5: 10 fl oz | ||
| 2 | 8 | weight ounces | wholemeal flour | step 1: 8 weight ounces | ||
| 3 | 8 | weight ounces | strong white flour | step 1: 8 weight ounces | ||
| 4 | 2 | level teaspoons | salt | step 2: 2 level teaspoons | ||
| 5 | 1 | level teaspoon | brown sugar | step 7: 1 level teaspoon | ||
| 6 | 2 | level teaspoons | dried yeast | step 7: 2 level teaspoons | ||
| 7 | 1 | level teaspoon | butter | step 11: 1 level teaspoon | ||
| 8 | a little | a little extra flour | step 28: a little |
Cooking Sentences
| # | Section | Sentence |
|---|---|---|
| 1 | 1 | Measure the flours into a bowl, add the salt and mix thoroughly together. |
| 2 | 1 | Then warm the flour slightly in a low oven. |
| 3 | 2 | To prepare the yeast measure the hand-hot water into a jug, then pour half of it into another jug or bowl. |
| 4 | 2 | Sprinkle the sugar and then the yeast into one lot of water, stir and leave aside till a good 1 inch (2.5 cm) frothy head has formed. |
| 5 | 3 | Now remove the flour from the oven, rub in the butter, then make a well in the centre, stir the yeast liquid and pour it into the well. |
| 6 | 3 | Pour the other liquid into the yeast jug to rinse it out, then add this to the flour, gradually stirring with a wooden spoon at first and then finishing off with your hands, until you have a smooth dough that leaves the bowl clean. |
| 7 | 4 | Now transfer the dough on to a flat working surface and knead it thoroughly for about 6 minutes, by which time it will have become very elastic and springy. |
| 8 | 5 | Next divide the dough into 12 portions to form the rolls. |
| 9 | 5 | If you want your rolls to be absolutely the same size, you can weigh the dough, divide the total weight by 12 and then weigh each individual piece. |
| 10 | 6 | Stretch each piece into an oblong and fold one end into the middle and the other end over that. |
| 11 | 6 | Then, with the folds underneath, slap the roll into a round ball. |
| 12 | 6 | Place the rolls on to the well-greased baking sheets, cover with a sheet of oiled clingfilm, or encase the baking sheet inside an oiled polythene bag. |
| 13 | 7 | Leave the rolls to rise until they have doubled in size: 35-40 minutes in a warm place or 1-1½ hours at room temperature. |
| 14 | 7 | Meanwhile pre-heat the oven to gas mark 7, 425°F (220°C). |
| 15 | 8 | When the rolls have risen, sprinkle them with flour and bake them on a high shelf of the oven for 20-25 minutes. |
| 16 | 8 | They should sound hollow when you tap them underneath if they are cooked enough. |
| 17 | 8 | Cool the rolls on a wire cooling rack. |
Cooking Steps
| # | Step |
|---|---|
| 1 | Measure the flours into a bowl |
| 2 | Add the salt to the flour bowl |
| 3 | Mix the flours and salt thoroughly together. |
| 4 | Then warm the flour slightly in a low oven. |
| 5 | To prepare the yeast measure the hand-hot water into a jug |
| 6 | Pour half of the hand-hot water from the jug into another jug or bowl. |
| 7 | Sprinkle the sugar and then the yeast into one lot of water |
| 8 | Stir the yeast liquid |
| 9 | Leave the yeast liquid aside till a good 1 inch (2.5 cm) frothy head has formed. |
| 10 | Now remove the flour from the oven |
| 11 | Rub in the butter into the flour bowl |
| 12 | Make a well in the centre of the flour |
| 13 | Stir the yeast liquid |
| 14 | Pour the yeast liquid into the well. |
| 15 | Pour the other liquid into the yeast jug to rinse the yeast jug out |
| 16 | Add the other liquid from the yeast jug to the flour bowl, gradually stirring with a wooden spoon at first and then finishing off with your hands, until you have a smooth dough that leaves the bowl clean. |
| 17 | Now transfer the dough from the flour bowl on to a flat working surface |
| 18 | Knead the dough thoroughly for about 6 minutes, by which time it will have become very elastic and springy. |
| 19 | Next divide the dough into 12 portions to form the rolls. |
| 20 | If you want your rolls to be absolutely the same size, you can weigh the dough, divide the total weight by 12 and then weigh each individual piece. |
| 21 | Stretch each piece into an oblong |
| 22 | Fold one end of each piece into the middle and the other end over that. |
| 23 | Then, with the folds underneath, slap the roll into a round ball. |
| 24 | Place the rolls on to the well-greased baking sheets |
| 25 | Cover the rolls with a sheet of oiled clingfilm, or encase the baking sheet inside an oiled polythene bag. |
| 26 | Leave the rolls to rise until they have doubled in size: 35-40 minutes in a warm place or 1-1½ hours at room temperature. |
| 27 | Meanwhile pre-heat the oven to gas mark 7, 425°F (220°C). |
| 28 | When the rolls have risen, sprinkle them with flour |
| 29 | Bake the rolls on a high shelf of the oven for 20-25 minutes. |
| 30 | The rolls should sound hollow when you tap them underneath if they are cooked enough. |
| 31 | Cool the rolls on a wire cooling rack. |
Extras
| Name | Text |
|---|---|
| untitled | 20 MINS - 25 MINS |
| untitled | MAKES 12 ROLLS |
| untitled | VEGETARIAN |
| untitled | This recipe requires 5-6 minutes kneading and only one rise, so it is relatively quick. |
| EQUIPMENT | You will also need one large or two small well-greased baking sheets. |
Metric
| # | Ingredient | Quantity | Unit | Sub rows |
|---|---|---|---|---|
| 1 | hand-hot water | 275 | ml | step 5: 275 ml |
| 2 | wholemeal flour | 225 | g | step 1: 225 g |
| 3 | strong white flour | 225 | g | step 1: 225 g |
| 4 | salt | 9.9 | ml | step 2: 9.9 ml |
| 5 | brown sugar | 4.9 | ml | step 7: 4.9 ml |
| 6 | dried yeast | 9.9 | ml | step 7: 9.9 ml |
| 7 | butter | 4.9 | ml | step 11: 4.9 ml |
| 8 | a little extra flour | step 28: (blank) |
Empty in this Level 2: choice points, records, suggested equipment, goes with.
K0
Line roles and recipe starts · code + Haiku
What K0 does to it
K0 labels every Level 1 line with its role, and marks the line where each recipe starts. Every later step reads these labels: K1 takes the title and servings lines, K2 the ingredient lines, K4 the method lines.
- Why a model is needed here. This is a pdf, so its Level 1 is plain transcribed text with no role tags. A web-page Level 1 carries tags and skips the model entirely.
- Code guesses first. Code gives every line a rough first role.
- Haiku checks. Haiku 5.5, thinking off, with the full verbatim rules for this step, sees all 25 lines (each cut at 240 characters) with code's guess. It returns one role per line and the line where each recipe's title starts.
- Code keeps the valid answers. A role is kept only if the line number and role are real. A line Haiku skips keeps code's guess, and if the call fails, code's guesses stand.
- This run
- P-FAST-R18, K0 and K1 only, newest rules (--packs 2026-11-04), Nov 4
- When
- 0.00 s to 2.76 s of 4.1 s
- Model
- Haiku 5.5, thinking off
- Time
- 2.5 s
- Cost
- $0.00056
- Tokens
- 26,593 rules (cached) + 951 new in, 390 out
- Haiku's answer
- 25 lines answered, 4 changed from code's guess
Result after K0
1 title, 1 time, 1 servings, 3 note, 2 other, 8 ingredient, 1 label, 8 method. One recipe, starting at line 1.
- 1QUICK BROWN ROLLStitlerecipe starts here
- 220 MINS - 25 MINStime
- 3MAKES 12 ROLLSservings
- 4VEGETARIANnote
- 5This recipe requires 5-6 minutes kneading and only one rise, so it is relatively quick.note
- 6INGREDIENTSother
- 710 fl oz (275 ml) hand-hot wateringredient
- 88 oz (225 g) wholemeal flouringredient
- 98 oz (225 g) strong white flouringredient
- 102 level teaspoons saltingredient
- 111 level teaspoon brown sugaringredient
- 122 level teaspoons dried yeastingredient
- 131 level teaspoon butteringredient
- 14a little extra flouringredient
- 15EQUIPMENTlabel
- 16You will also need one large or two small well-greased baking sheets.note
- 17METHODother
- 18Measure the flours into a bowl, add the salt and mix thoroughly together. Then warm the flour slightly in a low oven.method
- 19To prepare the yeast measure the hand-hot water into a jug, then pour half of it into another jug or bowl. Sprinkle the sugar and then the yeast into one lot of water, stir and leave aside till a good 1 inch (2.5 cm) frothy head has formed.method
- 20Now remove the flour from the oven, rub in the butter, then make a well in the centre, stir the yeast liquid and pour it into the well. Pour the other liquid into the yeast jug to rinse it out, then add this to the flour, gradually stirring with a wooden spoon at first and then finishing off with your hands, until you have a smooth dough that leaves the bowl clean.method
- 21Now transfer the dough on to a flat working surface and knead it thoroughly for about 6 minutes, by which time it will have become very elastic and springy.method
- 22Next divide the dough into 12 portions to form the rolls. If you want your rolls to be absolutely the same size, you can weigh the dough, divide the total weight by 12 and then weigh each individual piece.method
- 23Stretch each piece into an oblong and fold one end into the middle and the other end over that. Then, with the folds underneath, slap the roll into a round ball. Place the rolls on to the well-greased baking sheets, cover with a sheet of oiled clingfilm, or encase the baking sheet inside an oiled polythene bag.method
- 24Leave the rolls to rise until they have doubled in size: 35-40 minutes in a warm place or 1-1½ hours at room temperature. Meanwhile pre-heat the oven to gas mark 7, 425°F (220°C).method
- 25When the rolls have risen, sprinkle them with flour and bake them on a high shelf of the oven for 20-25 minutes. They should sound hollow when you tap them underneath if they are cooked enough. Cool the rolls on a wire cooling rack.method
K1
Title, Cook Time, Extras · code + Haiku
What K1 does to it
K1 fills three tables: Title (name, servings, total time), Cook Time (prep, cook, total) and Extras (text that is not a step or an ingredient, such as the headnote).
- Code drafts all three. Title: the first title lines. Servings: a pattern match for lower and upper numbers, with leftover words sent to Extras. Times: a pattern match for each label and its value. Extras: the headnote, note and label lines.
- Haiku checks two things. Haiku 5.5, thinking off, with Ryan's R1 to R21 rules, sees only the lines that are not ingredients or method (here lines 1, 2, 3, 4, 5, 6, 15, 16, 17), plus code's draft. It returns the Cook Time label and value pairs, and which lines go to Extras with a name for each. It never writes the title, the servings or the Extras text.
- Code keeps only what is printed. A time is kept only if its value is printed on a time line. Extras text is always copied word for word from Level 1. If the call fails, code's draft stands.
- Then the Nov 4 rules step. Code, right after K1: a "Takes" line fills the total time (R82), a title loses a closing colon (R80), "Serves 4 as a main, 8 or more as a side" gives 4 to 8 (R81), and an Extras note keeps its mark or number in its name (R77).
- This run
- P-FAST-R18, K0 and K1 only, newest rules (--packs 2026-11-04), Nov 4
- When
- 2.76 s to 4.12 s of 4.1 s
- Model
- Haiku 5.5, thinking off
- Time
- 0.8 s
- Cost
- $0.00024
- Tokens
- 14,273 rules (cached) + 372 new in, 113 out
Result after K1
0 of 7 rows match L2 corrected. Bold text differs.
Title
| Title | Serves | Total time |
|---|---|---|
| QUICK BROWN ROLLS | (blank) | 20 MINS - 25 MINS to 20 MINS - 25 MINS |
Cook Time
| Prep | Cook | Total |
|---|---|---|
| (blank) | (blank) | 20 MINS - 25 MINS |
Extras
| Name | Text |
|---|---|
| untitled | VEGETARIAN |
| untitled | This recipe requires 5-6 minutes kneading and only one rise, so it is relatively quick. |
| EQUIPMENT | You will also need one large or two small well-greased baking sheets. |
| missing here | |
| missing here | |
L2 corrected
The Oct 27 answer key (no settlement needed). Bold text differs from the run.
Title
| Title | Serves | Total time |
|---|---|---|
| QUICK BROWN ROLLS | (blank) | (blank) |
Cook Time
| Prep | Cook | Total |
|---|---|---|
| (blank) | (blank) | (blank) |
Extras
| Name | Text |
|---|---|
| untitled | 20 MINS - 25 MINS |
| untitled | MAKES 12 ROLLS |
| untitled | VEGETARIAN |
| untitled | This recipe requires 5-6 minutes kneading and only one rise, so it is relatively quick. |
| EQUIPMENT | You will also need one large or two small well-greased baking sheets. |