How can I convert a bread recipe into rolls? (2024)
So you have a beloved bread recipe that you’re ready to turn into fluffy, single-serving rolls, but you don’t know where to start. We’re here to help — let’s get rolling!
Converting your loaf recipe
Turning a bread recipe into rolls is simple: After the dough has had its first rise, divide it into small pieces, shape them into rolls, give them a final rise, and bake. The good news is that you don’t need to make any changes to the recipe itself —simply prepare the dough as written and leave it to undergo its first rise.
Dividing the dough
Once the dough has risen, it's time to divide it. Consider: How many rolls do you want, and how large do you want them to be?
Your best bet for even-sized rolls is to grab a calculator and kitchen scale. While you could divide your dough by eye, it’s faster, easier, and more accurate to usethe weight measurements, if possible.
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. Moving up in the ranks are burger buns, which weigh around 100g or so pre-bake.
Let’s say you’re using our Back-of-the-Bag Oatmeal Breadrecipe. The total weight of the dough is about 830g. If your first thought is, “I want eight rolls!” you’re going to wind up with eight oat-y burger bun-sized rolls, because 830g divided by eight is just over 100g per roll. That's likely too large if you're looking to make standard dinner rolls.
To ensure you get properly sized rolls, it’s easiest to start by dividing the total weight of the dough by the weight of the size you want your rolls to be, rather than the number of rolls you want. In this case, 830g ÷ 75g = 11 large dinner rolls.
Shaping the rolls
Once divided, it's time to shape the pieces of dough. If you’ve never shaped dinner rolls, have no fear! We have you covered, no matter the shape you choose.Basic round rolls? Got it. Fancy shapes? Yep. Braided rolls? You bet. And so much more. Often it helps to see the process in action, especially when it comes to hand positioning when shaping rolls.
For gluten-free breads, scoop the “dough” into a greased muffin panrather than attempt to shape rolls by hand, since the dough is more like batter. If you're making medium or large gluten-free rolls,check out our Gluten-Free Dinner Rolls recipe for more details.
Determining baking time
Small rolls won’t take as long to bake as a loaf would. Most will take around 20 to 30 minutes to bake, depending on their size. You can usually stick with the temperature your original recipe calls for, but 350°F is a safe bet, too.
A final note: Rolls baked close together in "pull-apart" style will usually take a bit longer to bake than they would if they were spaced out on a baking sheet.
And remember, if you make more rolls than you can eat in one sitting, you can always freeze and bake them.
Is a roll considered bread? Because not all bread is made in the shape of a roll, rolls and bread are not exactly the same. Bread rolls are a type of bread that are typically small and round and are frequently served as an appetizer or as a side dish to a meal.
Buns are usually made from a dough of flour, milk, yeast and small amounts of sugar and/or butter. Sweet bun dough is distinguished from bread dough by the addition of sugar, butter and sometimes egg. Common sweet varieties contain small fruit or nuts, topped with icing or caramel, and filled with jam or cream.
A bread roll is a small, usually round or oblong individual loaf of bread served as a meal accompaniment (eaten plain or with butter). Rolls can be served and eaten whole or are also commonly cut and filled – the result of doing so is considered a sandwich in English.
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.
The bread can be made with a variety of pizza dough styles, but we think our Sourdough, Neo-Neapolitan or Classic Pizza Dough all work well. Make sure to prepare your dough ahead of time to ensure it rises at room temperature before firing up your oven.
Those who maintain that the invention of the hamburger can be attributed to Texan Fletcher Davis from Athens, must admit that the first hamburger bread was nothing more than two slices of simple toasted bread, similar to our current sandwich bread, between which the famous patty was placed.
The purpose of kneading any dough is to develop gluten, and incorporate micro bubbles into the mass of the dough which will inflate during proofing and baking. The more a dough is kneaded, the tighter and more regular a baked loaf's crumb will become. Sandwich breads are kneaded more.
The fat and lactose in milk help with tenderizing the crumb of the bread making it softer and sweeter. The crust of the bread also gets more caramelization. Be aware that bread made with milk should not be baked at too high of a temperature to prevent it from browning too much too soon.
And with high-hydration doughs like ciabatta or pan de cristal, a wet, soft dough with ample strength is a must. Too little water will leave them dense and, while still delicious, they won't have the thin crust and lacy interior that's the hallmark of the style.
To knead dough by hand, start by squeezing with your hands to bring it together into a loose ball. Continue squeezing and pressing the dough together to pick up all of the flour in the bowl. As the dough comes together, rub the ball of dough against the inside of the bowl to pick up every last bit of flour.
A bread roll is a small, often round loaf of bread served as a meal accompaniment (eaten plain or with butter). A roll can be served and eaten whole or cut transversely and dressed with filling between the two halves.
Many people confuse buns with bread. However, they are different. Bread is a loaf which yields many servings, whereas a bun is a single-serving baked product. The primary ingredients in the bun are flour, milk, yeast, and a small amount of sugar or butter.
Subway waved away the judicial panel's definition. “Subway's bread is, of course, bread,” the company said in a statement. “We have been baking fresh bread in our restaurants for more than three decades and our guests return each day for sandwiches made on bread that smells as good as it tastes.”
Some of the words for a small round loaf of bread are Germanic in origin – "batch," which is also used more generally to describe a group of small objects, may come from "bachen," or "bake", says Robinson. "Roll" comes from French and would have arrived with Norman invaders later.
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