Buttermilk Dinner Rolls
thecafesucrefarine.com · 2013
Against 249 dinner roll recipes
Less butter than 93% of recipes and more egg than 89%.
How it compares
Against the typical batch: the median of 249 dinner roll recipes, per 100 g of flour.
- Less butter than 93% of recipes: 6.2% of the flour weight against the typical recipe's 14%, about half as much.
- More egg than 89% of recipes: 22% of the flour weight against the typical recipe's 10%, about twice as much.
- More salt than 82% of recipes: 2% of the flour weight against the typical recipe's 1.5%.
- More liquid than 75% of recipes: 68% of the flour weight against the typical recipe's 61%.
Ingredients (11)
- ¾ cup warm water≈ 178 g
- 3 tablespoons sugar≈ 38 g
- 1 1/4-oz. pkg. active dry yeast (2 1/4 teaspoons)7 g
- ½ cup room temperature buttermilk≈ 122 g
- 1 egg (beaten)≈ 50 g
- 2 tablespoons butter (melted)≈ 28 g
- 1 ½ teaspoons salt≈ 9 g
- 3 ½ to 3 3/4 cups bread flour≈ 460 g
- 1 large egg≈ 50 g
- 1 tablespoon water≈ 15 g
- poppy seeds and/or sesame seedsn/a
flour 460 gbatter 957 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.
- Liquid68% · 76th percentile · median 61%
- Butter6.2% · 6th percentile · median 14%
- Sugar8.1% · 38th percentile · median 10%
- Egg22% · 90th percentile · median 10%
- Yeast1.5% · 43rd percentile · median 1.6%
- Salt2% · 85th percentile · median 1.5%
Oven
- Temperature
- 375°F / 190°C
- median 375°F
- Time
- 30 minutes
- median 19 minutes
Keep exploring
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