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

FAQs

How do you divide dinner rolls? ›

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.

All it takes is a small amount of dough enhancer per loaf to create a much lighter and fluffier result. Using a dough enhancer like Vital Wheat Gluten works to improve the texture and elasticity of the dough and elongate the strands of gluten. Doing so allows more room for the gas in the dough to develop and rise.

1.5 rolls per person is the perfect amount. Like a few other Thanksgiving recipes, rolls are one that some people take, and others opt out. They make wonderful sandwiches for that leftover turkey! While 1 slice should be plenty per person: know your crowd.

Dividing the dough marks the end of bulk fermentation.

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.

The secret to soft, light rolls, if you're looking for something like a dinner roll, is an enriched dough that contains butter or other dairy, eggs, or both. If you want something more bread-like, you want a high hydration dough that's been properly kneaded and given at least two bulk fermentations before shaping.

There's something magical about the bread you get at your local bakeries - they're always sooo soft and fluffy. Many of these breads, especially packaged ones, are made with a ton of chemical additives such as calcium propionate, amylase, and chlorine dioxide which help keep them soft, light, and fluffy for days.

The usual reason why bread becomes too dense is due to using flour with low protein content. When your loaf is spongy and heavy, you might have also put too much flour into it or made the dough in a cooler or too warm setting.

Over-kneaded dough can become very hard to work with and produce a more flat and chewy bread. It's vital to stop mixing at the first signs of over-kneading, as a fully over-kneaded dough cannot be fixed.

How do you know when roll dough is kneaded enough? ›

The first way to check is to simply poke the dough with your finger. If the dough bounces back without sticking to your finger, it's been kneaded enough. If it doesn't, you need to keep kneading.

Rolls are typically proofed and baked closer together for a softer, “pull apart” result. This makes them great for dipping or eating alongside other food. On the other hand, buns are proofed with space between them, which makes them crustier.

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.

Knotted Rolls

Divide the dough into the desired number of rolls. Working one at a time, roll each piece of dough into a ball, and then into a rope. Tie a knot in the center of the rope and tuck the ends under. Learning how to shape dinner rolls into something fancy really is that easy!

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.