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.

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.

But there are a few things to consider. 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.

Avoid adding too much extra flour to the dough.

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.

This trick helps create better-looking rolls. We have three reasons for baking rolls such as our Oatmeal Dinner Rolls or our Fluffy Dinner Rolls in the confined space of a cake pan versus individually on a baking sheet.

For most uniformly shaped pull-apart rolls, bake them in a round or rectangular pan. For non-pull-apart perfect spheres, bake rolls free-form. Though in the end, how much difference does it really make – so long as there are hot rolls, brushed with butter, on the table when dinner is ready?

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.

Commercial bread is softer due to the steam process used by bakeries, which is made to keep bread hydrated and fresh. Use cold water in a pan and put it on a rack beneath your bread to create steam.

Yeast feed on sugar and it's the gasses produced by yeast that causes the dough to expand and “rise”. More accurately stated though, it's the yeast that has the effect but it's a symbiotic relationship. Too little sugar will impede the rise by not having sufficient nutrient for the yeast.

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.

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.

Shape each portion roughly into a ball, then use a bench scraper to divide each ball into 6 roughly even portions (about 45 grams each if you feel like measuring) to create 24 small pieces total. Using as much flour as necessary, shape each piece roughly into a circle. It's okay if each piece is a little misshapen.

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.

Turn the bread roll on its side, and use your bread knife to slice the top part off. Set the top part you just cut off to the side. This will become the lid for your bread bowl later on. Cut a circle inside the bread bowl, about ¼ to ½ inch (0.64 to 1.27 centimeters) away from the edge.