Cheddar Potato Rolls

Food Network Kitchen · foodnetwork.com · 2016 · 24 rolls

Against 100 potato bread recipes

More fat than 97% of recipes and no liquid, unlike 90%.

How it compares

Against the typical loaf: the median of 100 potato bread recipes, per 100 g of flour.

More fat than 97% of recipes: 28% of the flour weight against the typical recipe's 8.5%, about 3.5 times as much.
No liquid at all, where 90% of recipes use some (most of those 38 to 64% of the flour weight).
More egg than 86% of recipes: 20% of the flour weight against the typical recipe's 6.8%, about 3 times as much.
Less salt than 83% of recipes: 1.2% of the flour weight against the typical recipe's 2%.

Percentile on each ingredient. Shaded ring: the middle half of recipes.

2 cups grated sharp cheddar cheese (about 8 ounces)≈ 474 g
1 1/4-ounce packet active dry yeast (about 2 1/4 teaspoons)7 g
4 cups all-purpose flour, plus more for dusting≈ 500 g
1 medium russet potato (7 to 8 ounces)≈ 213 g
1 stick plus 2 tablespoons unsalted butter, at room temperature, plus more for the baking dish≈ 141 g
1/4 cup sugar≈ 50 g
1 1/2 teaspoons kosher salt≈ 6 g
1 teaspoon mustard powder≈ 4.9 g
2 large eggs, at room temperature≈ 100 g

Listed, but not counted in the percentages below.

flour 500 gbatter 1496 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Grams per 100 g of flour, and where that falls among all 100 recipes. Shaded: the middle half. Tick: the median.

Nearest by baker's percentages: potato, liquid, fat, sugar, egg, salt, yeast.