Soft Dinner Rolls
Susan Reid · kingarthurbaking.com · 16 rolls
Against 249 dinner roll recipes
No egg, unlike 75% of recipes and more salt than 82%.
How it compares
Against the typical batch: the median of 249 dinner roll recipes, per 100 g of flour.
- No egg at all, where 75% of recipes use some (most of those 10 to 19% of the flour weight).
- More salt than 82% of recipes: 2% of the flour weight against the typical recipe's 1.5%.
Ingredients (8)
- 2 1/2 teaspoons (7g) instant yeast or active dry yeast7 g
- 3 tablespoons (39g) granulated sugar39 g
- 1 1/4 teaspoons (8g) table salt8 g
- 3 cups (360g) King Arthur Unbleached All-Purpose Flour360 g
- 1/4 cup (46g) potato flour or 1/2 cup (46g) dried potato flakes (instant mashed potatoes)46 g
- 1/4 cup plus 1 tablespoon (71g) lukewarm water (potato water, if you have any saved)71 g
- 3/4 cup (170g) milk, lukewarm170 g
- 3 tablespoons (43g) butter, softened or melted43 g
flour 406 gbatter 744 g
Baker's percentages
Grams per 100 g of flour, and where that falls among all 249 recipes. Shaded: the middle half. Tick: the median.
- Liquid59% · 44th percentile · median 61%
- Butter11% · 30th percentile · median 14%
- Sugar9.6% · 47th percentile · median 10%
- Egg0% · 12th percentile · median 10%
- Yeast1.7% · 53rd percentile · median 1.6%
- Salt2% · 85th percentile · median 1.5%
Oven
- Temperature
- 350°F / 175°C
- median 375°F
- Time
- 20 to 22 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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