Small Batch Dinner Rolls (45 minutes) + Maple Butter

crazyforcrust.com · 2014 · 4 Rolls

Against 249 dinner roll recipes

More yeast than 97% of recipes and more sugar than 92%.

How it compares

Against the typical batch: the median of 249 dinner roll recipes, per 100 g of flour.

More yeast than 97% of recipes: 4.3% of the flour weight against the typical recipe's 1.6%, about 2.5 times as much.
More sugar than 92% of recipes: 17% of the flour weight against the typical recipe's 10%.
More butter than 89% of recipes: 26% of the flour weight against the typical recipe's 14%.
No egg at all, where 75% of recipes use some (most of those 10 to 19% of the flour weight).

Percentile on each ingredient. Shaded ring: the middle half of recipes.

1/2 cup warm water (30 seconds in the microwave; think hot bathwater (110-115°))≈ 119 g
3 tablespoons olive oil≈ 41 g
1 tablespoons sugar≈ 13 g
1 tablespoons active dry yeast≈ 9 g
1/2 teaspoon salt≈ 3 g
1 1/2 cups all-purpose flour≈ 188 g
1 ½ cups all-purpose flour (up to 2 cups)≈ 188 g
1 tablespoon granulated sugar≈ 13 g
½ teaspoon salt≈ 3 g
1 packet Instant (rapid rise) yeast ((2 ¼ teaspoons))≈ 7 g
½ cup warm water (120-130°)≈ 119 g
1/4 cup salted butter (very soft)≈ 57 g
2 tablespoons pure maple syrup≈ 40 g
1/8 teaspoon maple extract (optional)≈ 0.5 g

flour 375 gbatter 797 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Grams per 100 g of flour, and where that falls among all 249 recipes. Shaded: the middle half. Tick: the median.

Nearest by baker's percentages: liquid, butter, sugar, egg, yeast, salt.