Dinner Rolls Lab249 recipes
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Dutch Oven Dinner Rolls

Charlotte Rutledge · kingarthurbaking.com · 12 rolls

Against 249 dinner roll recipes

More butter than 96% of recipes and more liquid than 87%.

See how all 249 dinner roll recipes compare →

Get the method at kingarthurbaking.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

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

  • More butter than 96% of recipes: 33% of the flour weight against the typical recipe's 14%, about 2.5 times as much.
  • More liquid than 87% of recipes: 75% of the flour weight against the typical recipe's 61%.
  • More salt than 95% of recipes: 2.3% of the flour weight against the typical recipe's 1.5%.
  • No egg at all, where 75% of recipes use some (most of those 10 to 19% of the flour weight).
Liquid: 75%, 88th percentileButter: 33%, 97th percentileSugar: 5.1%, 15th percentileEgg: 0%, 12th percentileYeast: 1.8%, 58th percentileSalt: 2.3%, 96th percentileLiquidButterSugarEggYeastSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (9)

  • 1 1/2 cups (170g) King Arthur Golden Wheat Flour*170 g
  • 1 1/2 cups (180g) King Arthur Unbleached All-Purpose Flour*180 g
  • 1/4 cup (36g) buttermilk powder, 1/4 cup (28g) King Arthur Baker's Special Dry Milk, or nonfat dry milk36 g
  • 2 tablespoons (18g) non-diastatic malt powder or 2 tablespoons (25g) granulated sugar18 g
  • 1 1/4 teaspoons (8g) table salt8 g
  • 1 cup (227g) water, lukewarm227 g
  • 4 tablespoons (57g) unsalted butter, softened57 g
  • 2 teaspoons instant yeast≈ 6 g
  • 4 tablespoons (57g) unsalted butter, room temperature, divided57 g

flour 350 gbatter 759 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.

  • Liquid75% · 88th percentile
  • Butter33% · 97th percentile
  • Sugar5.1% · 15th percentile
  • Egg0% · 12th percentile
  • Yeast1.8% · 58th percentile
  • Salt2.3% · 96th percentile

Oven

Temperature
400°F / 205°C
median 375°F
Time
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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