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.

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.

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.

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.

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…

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.

Should rolls touch when baking? ›

Arrange the Dough For Baking

Arrange the rolls closer to each other, with enough room for them to expand into each other as they rise and bake. More traditional dinner rolls might be arranged on a baking sheet with lots of space in between so you get little orbs of golden brown goodness that don't touch.

You can use sharp kitchen scissors to cut small pieces. Do not use a sawing motion and don't pull the dough apart; you want to avoid tearing the lengthy gluten strands or at the gluten network. You can eyeball each piece, but it is best to weigh (scale) the resulting pieces.

But when dividing sticky dough, you should keep all surfaces including the scales and your hands floured. If you are making a large batch or if you must divide your dough into a lot of small pieces, then you have to work quickly as the dough is still fermenting whilst you are dividing it.

Using your sharp serrated knife, slowly and carefully slice through the center of the roll horizontally. Apply gentle pressure to avoid crushing the roll. Once you've made your initial cut, continue sliding the knife through the roll, maintaining a steady hand and even pressure.

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. Voilà — 24 rolls. Round each piece of dough into a smooth ball.