Dinner Rolls Lab249 recipes

Dinner Rolls Lab

No clear styles in 249 dinner roll recipes

Leave the recipe names aside and group the 249 recipes by their 6 ingredient ratios alone, so that recipes built alike land together. Each group is named only by the numbers: the ingredients where its recipes sit furthest from the middle of all 249.

The best split found, into two groups, has a silhouette of 0.16, on a scale where 0 is no separation and 1 is complete. That is too low to call them styles: these recipes form one continuous spread. The groups below are its two ends, shown for reference.

The recipes on one map

Every recipe, placed on the two directions along which the ratios vary most (a principal component projection). Close dots are recipes built alike. The lettered rings mark the middle of each group.

AB
Across →
More liquid, less egg and sugar to the right; 27% of the variation.
Up ↑
More butter and yeast upward; 20% of the variation.

The two ends of the spread

ALess salt and liquid

132 recipes · 53% of all 249 · median oven 375°F (190°C), 19 min

Where it differs from all recipes

  • Saltmedian 1.2% vs 1.5% for all

    average rank: 33rd percentile of all recipes

  • Liquidmedian 53% vs 61% for all

    average rank: 36th percentile of all recipes

  • Eggmedian 13% vs 10% for all

    average rank: 63rd percentile of all recipes · none in 8% (all recipes 24%)

Its median recipe, at 500 g flour

Median recipe of group A in grams, against the median of all recipes
IngredientGroup AAll
Liquid265 g305 g
Butter80 g70 g
Sugar55 g50 g
Egg65 g50 g
Yeast8 g8 g
Salt6 g8 g

Each line is the group's median for that ingredient, scaled to 500 g of flour.

Closest to the middle of the group

BMore salt and liquid

117 recipes · 47% of all 249 · median oven 375°F (190°C), 19 min

Where it differs from all recipes

  • Saltmedian 1.7% vs 1.5% for all

    average rank: 69th percentile of all recipes

  • Liquidmedian 65% vs 61% for all

    average rank: 66th percentile of all recipes

  • Eggmedian 6.1% vs 10% for all

    average rank: 36th percentile of all recipes · none in 43% (all recipes 24%)

Its median recipe, at 500 g flour

Median recipe of group B in grams, against the median of all recipes
IngredientGroup BAll
Liquid325 g305 g
Butter65 g70 g
Sugar37 g50 g
Egg31 g50 g
Yeast9 g8 g
Salt9 g8 g

Each line is the group's median for that ingredient, scaled to 500 g of flour.

Closest to the middle of the group

How the groups are found

Each ratio is converted to a z-score (how many standard deviations a recipe sits from the mean), capped at 3 so one extreme recipe cannot claim a group, and k-means sorts the recipes into k groups, trying k from 2 to 4. Each k runs from 16 fixed starting points and keeps the tightest result, so the page is the same on every build. No group may hold fewer than 25 recipes.

The number of groups is the one with the best silhouette, which compares how close each recipe is to its own group with how close it is to the next one. By number of groups: 2 groups 0.16 · 3 groups 0.16 · 4 groups 0.16. At 0.25 or more the page calls the groups separate; from 0.18 to 0.25, overlapping; under 0.18, no clear styles.

A group's name lists the one to three ingredients where its recipes rank furthest from the middle of all 249, on average. “More” and “less” are relative to the whole dataset, and the names say nothing about texture or taste, which the ratios alone do not show. The median recipe of a group is, like the typical recipe on the overview, the middle of each ingredient separately, not one real recipe. The recipes listed under each group are the ones nearest its center, at most two from any one site.