Small Batch Dinner Rolls - Small Batch Rolls Recipe makes 4 rolls (2024)

FAQs

How do you divide dinner rolls? ›

To divide into equal parts you could first cut the dough into 4 equal pieces by weight, then split each of those pieces in half by eye, then each of those halves into 3 pieces. Or you could cut the dough into 6 equal pieces by weight, then each of those into 2 by eye, then each of those into 2 by eye as well.

First, weigh all of your dough using a digital kitchen scale. Divide that number by 12 (about 2 ounces for each roll if I use my standard dinner roll recipe). Divide dough into 12 pieces with a dough scraper and use the scale to make sure they're the same size, making adjustments as needed.

A bun is a small, sometimes sweet, bread, or bread roll. Though they come in many shapes and sizes, they are most commonly hand-sized or smaller, with a round top and flat bottom.

One method for portioning dough in recipes such as our Oatmeal Dinner Rolls is to press the dough into a square, and then cut the square into a grid of equal pieces.

When it comes to dinner rolls in catering, plan for 1-2 per person depending on the event type and menu. For a formal event, stick to 1 roll; for a casual one, offer 2. Don't forget to consider plate size and side dishes. It's better to have extra rolls than run out mid-event.

Sugar: When yeast is mixed with sugar it consumes the sugar and produces carbon dioxide gas, which causes the bread dough to rise and become light and airy. Instant Yeast: Instant dry yeast can be added directly to the flour mixture without needing to be activated first.

Add Sugar

Adding sugar weakens the gluten structure, absorbs water, and eventually makes the bread lighter and softer. As a result, sugar improves the bread's taste, structure and texture. Yeast also eats up sugar to produce carbon dioxide, which raises the dough and makes bread fluffy.

Don't rush the rising time.

For flavor and texture, these fluffy dinner rolls need an initial rise and then a second proof after they're shaped. This ensures that your rolls are light and fluffy and not dense bricks.

“The first thing that springs to mind,” Bertinet says, “is that your dough is probably too cold.” Or, put another way, the water you're using isn't warm enough. “It's vital you give the yeast a helping hand, otherwise it'll just slumber lazily,” he says, adding that your water/ flour/salt/yeast ratio is also crucial.

Cast iron can be used on the stove top or directly in the oven. If you don't have a large 11 inch cast iron pan, you can use a glass baking dish sprayed with nonstick spray. A 9×13 size would work well. It's best to have the rolls all touching each other when you arrange them in the pan, and I'll tell you why…

Why are my homemade rolls so dense? ›

There may be several reasons for a dense, cake like texture in bread. It may indicate the kneading wasn't enough for the gluten to develop properly, or the dough was proved for too short a time or the dough may have been too dry. It is also worth checking the flour you used.

What sets Kaiser rolls apart from other dinner rolls is their unique shape. Thick logs of the dough are crossed and folded into a knot that resembles a loaf of braided challah, but on a smaller scale. Make a batch of these yeasted rolls over the weekend and you'll have delicious rolls for sandwiches all week long.

A cob, a roll, a bun, a barm, a batch, a bap – it's just flour, yeast, salt, and water, but the country seems to be overflowing with different names for the humble morsel.

Cob, barmcake, teacake, a bara - they might sound like entirely different types of bread but these are actually just a few of the names used across Britain to describe bread.

Again, a scale is your best friend when dividing a ball of dough into 24 pieces. Divide the dough in half, then in half again, and in half once more so you have eight pieces. Divide each of those eight pieces in thirds.

Avoid adding too much extra flour to the dough.

These ingredients slow down gluten development and can make the dough a little sticky. Your instinct might be to add extra flour; however, any extra flour will create a denser, tougher roll instead of the light, fluffy, soft dinner roll we want.

What is the difference between Texas Size rolls and Dinner Rolls? Texas Size rolls are 50% larger than our Dinner Rolls. The only difference is the roll size.