Buttermilk Dinner Rolls
baking-sense.com · 2015 · 24 rolls
Against 249 dinner roll recipes
Less sugar than 98% of recipes and more liquid than 82%.
How it compares
Against the typical batch: the median of 249 dinner roll recipes, per 100 g of flour.
- Less sugar than 98% of recipes: 2.2% of the flour weight against the typical recipe's 10%, under a third as much.
- More liquid than 82% of recipes: 71% of the flour weight against the typical recipe's 61%.
- Less yeast than 81% of recipes: 1.1% of the flour weight against the typical recipe's 1.6%.
Ingredients (8)
- 16 oz buttermilk (2 cups, room temperature)454 g
- 2 ¼ teaspoons dry yeast≈ 7 g
- ½ oz granulated sugar (1 tablespoon)14 g
- 1 ½ teaspoons table salt≈ 9 g
- 1 large egg (room temperature)≈ 50 g
- 22 ½ oz bread flour (4 ½ cups, see note)638 g
- 2 oz butter (softened)57 g
- 2 oz butter (melted for brushing)57 g
flour 638 gbatter 1285 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 249 recipes. Shaded: the middle half. Tick: the median.
- Liquid71% · 83rd percentile · median 61%
- Butter18% · 67th percentile · median 14%
- Sugar2.2% · 1st percentile · median 10%
- Egg7.8% · 33rd percentile · median 10%
- Yeast1.1% · 16th percentile · median 1.6%
- Salt1.4% · 43rd percentile · median 1.5%
Oven
- Temperature
- 375°F / 190°C
- median 375°F
- Time
- 10 minutes
- median 19 minutes
Keep exploring
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Nearest by baker's percentages: liquid, butter, sugar, egg, yeast, salt.
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