Les Dinner Rolls - petits pains moelleux américains
Original in French
Samar · mesinspirationsculinaires.com · 2024 · 9 personnes
Against 249 dinner roll recipes
More egg than 82% of recipes and less yeast than 75%.
How it compares
Against the typical batch: the median of 249 dinner roll recipes, per 100 g of flour.
- More egg than 82% of recipes: 20% of the flour weight against the typical recipe's 10%, about twice as much.
- Liquid in the middle half of recipes: 52% of the flour weight against the typical recipe's 61%.
- Butter in the middle half of recipes: 10% of the flour weight against the typical recipe's 14%.
- Less yeast than 75% of recipes: 1.2% of the flour weight against the typical recipe's 1.6%.
Ingredients (8)
- 250 g farine à pain (jusqu’à 300 g)250 g
- 1 c-a-café levure sèche active≈ 3.1 g
- 25 g beurre ( fondu et refroidit)25 g
- 1/2 c-a-café sel≈ 3 g
- 25 g sucre25 g
- 125 ml lait (tiède)≈ 129 g
- 1 oeuf ( à température ambiante)≈ 50 g
Toppings and extras
Listed, but not counted in the percentages below.
- beurre ( fondu)n/a
flour 250 gbatter 485 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% · 23rd percentile · median 61%
- Butter10% · 23rd percentile · median 14%
- Sugar10% · 53rd percentile · median 10%
- Egg20% · 85th percentile · median 10%
- Yeast1.2% · 21st percentile · median 1.6%
- Salt1.2% · 29th percentile · median 1.5%
Oven
- Temperature
- 375°F / 190°C
- median 375°F
- Time
- 20 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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