Dinner Rolls
Betty Crocker Kitchens · bettycrocker.com · 1999 · 15
Against 249 dinner roll recipes
Close to the middle of 249 dinner roll recipes on every ingredient.
How it compares
Against the typical batch: the median of 249 dinner roll recipes, per 100 g of flour.
- Liquid in the middle half of recipes: 52% of the flour weight against the typical recipe's 61%.
- Sugar in the middle half of recipes: 11% of the flour weight against the typical recipe's 10%.
Ingredients (9)
- 3 1/2 to 3 3/4 cups Gold Medal™ all-purpose flour or bread flour≈ 460 g
- 1/4 cup sugar≈ 50 g
- 1/4 cup butter, softened≈ 57 g
- 1 teaspoon salt≈ 6 g
- 1 package regular active or fast-acting dry yeast (2 1/4 teaspoons)≈ 7 g
- 1/2 cup very warm water (120°F to 130°F)≈ 119 g
- 1/2 cup very warm milk (120°F to 130°F)≈ 122 g
- 1 egg≈ 50 g
- Butter, melted, if desiredn/a
flour 460 gbatter 871 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.
- Liquid52% · 27th percentile · median 61%
- Butter12% · 39th percentile · median 14%
- Sugar11% · 62nd percentile · median 10%
- Egg11% · 55th percentile · median 10%
- Yeast1.5% · 43rd percentile · median 1.6%
- Salt1.3% · 37th percentile · median 1.5%
Oven
- Temperature
- 375°F / 190°C
- median 375°F
- Time
- 12 to 15 minutes
- median 19 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: liquid, butter, sugar, egg, yeast, salt.
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