Pains au lait
Original in French
Chef Simon · chefsimon.com · 2011
Against 249 dinner roll recipes
Less liquid than 96% of recipes and more butter than 85%.
How it compares
Against the typical batch: the median of 249 dinner roll recipes, per 100 g of flour.
- Less liquid than 96% of recipes: 41% of the flour weight against the typical recipe's 61%.
- More butter than 85% of recipes: 24% of the flour weight against the typical recipe's 14%.
- More egg than 82% of recipes: 20% of the flour weight against the typical recipe's 10%, about twice as much.
- More sugar than 82% of recipes: 14% of the flour weight against the typical recipe's 10%.
Ingredients (7)
- 500 g de farine500 g
- 5 g de sel5 g
- 70 g de sucre70 g
- 2 œufs≈ 100 g
- 20 cl de lait tiède≈ 206 g
- 10 g de levure lyophilisée10 g
- 120 g de beurre mou.120 g
flour 500 gbatter 1011 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.
- Liquid41% · 3rd percentile · median 61%
- Butter24% · 86th percentile · median 14%
- Sugar14% · 83rd percentile · median 10%
- Egg20% · 85th percentile · median 10%
- Yeast2% · 69th percentile · median 1.6%
- Salt1% · 17th percentile · median 1.5%
Oven
- Temperature
- 400°F / 205°C
- median 375°F
- Time
- 12 to 14 minutes
- median 19 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: liquid, butter, sugar, egg, yeast, salt.
Do something with it
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