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

FAQs

How many calories in a small homemade dinner roll? ›

Homemade Dinner Rolls (1 oz) contains 15.1g total carbs, 14.6g net carbs, 2.1g fat, 2.4g protein, and 90 calories.

The dough was under or over proofed. This is the most common reason for dense bread because it can be hard at first to determine when dough is ready to bake.

Then, I take my handy-dandy bench scraper/cutter tool and slice off pieces of dough to shape into rolls. If I am being really precise, I use my kitchen scale to make sure that each piece of dough is about the same size – for an average size dinner roll, I use pieces of dough that weigh about 2 ounces each.

Roll out the dough to be close to the width of three hands, and then cut each piece at the width of your hand. It is fairly easy to make an even roll, and the width of your hand is fairly constant, so that should make for three closely sized lumps of dough.

Putting too much yeast in bread dough will make it double in size very quickly during the bulk ferment and even more quickly during the proofing of your loaves. As long as you don't let the dough more than double in size at either stage, you should get a reasonable loaf of bread.

It shouldn't make any difference to the softness of the bread. If you put small amounts of yeast in a dough it will need longer fermentation time. Traditional Italian Pane De Casa bread only has 0.2% fresh yeast but it take 12 hours for fermentation.

This can affect the bread by adding a "yeasty" taste if you put too much into the dough. General amounts of yeast are around 1 - 2 % of the flour, by weight. Too much yeast could cause the dough to go flat by releasing gas before the flour is ready to expand.

There are no fundamental differences between the nutritional content of white sliced bread and white bread rolls. Therefore, neither bread nor rolls is healthier than the other. However, loaves of bread and rolls made of 100% whole grain are both better for you and comparable to one another.

For size reference, the pre-bake weight of dinner rolls typically falls between 60g to 80g each. Imagine a 60g roll as the size of a plum when baked, while a baked 80g roll is closer to a Granny Smith apple.

There are 168 calories in 2 Dinner Rolls.

What is the secret to a soft and fluffy bread? ›

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.

If you want a lighter fluffier bread loaf just add 2 Tbsp of dry milk to the flour per loaf of your bread. Vinegar has a very similar effect to the dough as the ascorbic acid. It helps hold the dough together and strengthens the bubbles so they won't pop.

Too much flour results in a dry, crumbly dough that's unpleasant and difficult to work with. It doesn't stick to itself and tends to fall apart when kneaded.

First of all, you would not divide the dough if you were only making one loaf of bread. The dough can be divided by just eyeballing it. This works best at home and if you are only making two breads. Otherwise, scales should be used to achieve an even batch.

Prefer precisely evenly sized rolls? Weigh the whole dough with a kitchen scale. Divide the total weight by the number of rolls you need. For example, if you've got 24 ounces of dough and need 12 rolls, each piece should weigh 2 ounces.

Dividing and prehaping is the step in the baking process after bulk fermentation, where you divide the dough into pieces and loosely gather each piece into a form that will help facilitate final shaping. It's called preshaping because it's the step right before you shape the dough into whatever your end loaf will be.