Double-Quick Dinner Rolls
Betty Crocker Kitchens · bettycrocker.com · 2004 · 1
Against 249 dinner roll recipes
More liquid than 96% of recipes and more salt than 87%.
How it compares
Against the typical batch: the median of 249 dinner roll recipes, per 100 g of flour.
- More liquid than 96% of recipes: 84% of the flour weight against the typical recipe's 61%.
- More salt than 87% of recipes: 2.1% of the flour weight against the typical recipe's 1.5%.
- Less butter than 81% of recipes: 9.1% of the flour weight against the typical recipe's 14%.
- More yeast than 81% of recipes: 2.5% of the flour weight against the typical recipe's 1.6%.
Ingredients (7)
- 2 1/4 cups Gold Medal™ all-purpose or unbleached flour≈ 281 g
- 2 tablespoons sugar≈ 25 g
- 1 teaspoon salt≈ 6 g
- 1 package regular or quick active dry yeast≈ 7 g
- 1 cup very warm water (120°F to 130°F)≈ 237 g
- 2 tablespoons shortening≈ 26 g
- 1 egg≈ 50 g
flour 281 gbatter 632 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.
- Liquid84% · 97th percentile · median 61%
- Butter9.1% · 17th percentile · median 14%
- Sugar8.9% · 43rd percentile · median 10%
- Egg18% · 78th percentile · median 10%
- Yeast2.5% · 84th percentile · median 1.6%
- Salt2.1% · 90th percentile · median 1.5%
Oven
- Temperature
- 400°F / 205°C
- median 375°F
- Time
- 15 to 20 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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