Oat Dinner Rolls
Taste of Home Editorial Team · tasteofhome.com · 2018 · 2 dozen
Against 249 dinner roll recipes
More liquid than 95% of recipes and more sugar than 97%.
How it compares
Against the typical batch: the median of 249 dinner roll recipes, per 100 g of flour.
- More liquid than 95% of recipes: 82% of the flour weight against the typical recipe's 61%.
- More sugar than 97% of recipes: 22% of the flour weight against the typical recipe's 10%, about twice as much.
- Less butter than 93% of recipes: 6.3% of the flour weight against the typical recipe's 14%, about half as much.
- No egg at all, where 75% of recipes use some (most of those 10 to 19% of the flour weight).
Ingredients (7)
- 2-1/3 cups water, divided≈ 553 g
- 1 cup quick-cooking oats≈ 80 g
- 2/3 cup packed brown sugar≈ 147 g
- 3 tablespoons butter≈ 43 g
- 1-1/2 teaspoons salt≈ 9 g
- 2 packages (1/4 ounce each) active dry yeast≈ 14 g
- 5 to 5-3/4 cups all-purpose flour≈ 672 g
flour 672 gbatter 1517 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.
- Liquid82% · 95th percentile · median 61%
- Butter6.3% · 6th percentile · median 14%
- Sugar22% · 98th percentile · median 10%
- Egg0% · 12th percentile · median 10%
- Yeast2.1% · 73rd percentile · median 1.6%
- Salt1.3% · 37th percentile · median 1.5%
Oven
- Temperature
- 350°F / 175°C
- median 375°F
- Time
- 20 to 25 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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