Soft Dinner Rolls
Batch Size:
Yield:
Sponge
| Amount | Ingredient |
|---|---|
| Bread Flour | |
| Water110°F/43°C | |
| Fresh Yeast |
Dough
| Amount | Ingredient |
|---|---|
| Bread Flour | |
| Milk Powder | |
| Whole Eggs | |
| Granulated Sugar | |
| Salt | |
| Unsalted Buttersoftened |
Scaled ingredient total1,177 g
Prep Method 8
- 1.Make a sponge with the flour, water, and yeast; cover and let proof in a warm place for about 20 minutes.
- 2.Once the sponge is ready, mix everything together-except the butter-with a dough hook for about 5 minutes, or until gluten is developed and a "window" is achieved.
- 3.Add the butter in 3 additions; mix until silky and all of the butter has been absorbed into the dough.
- 4.Bulk ferment for 30 minutes at room temperature.
- 5.Turn the dough out onto a floured bench and gently de-gas.
- 6.Divide into desired sized pieces and pre-shape into rounds. Cover and bench rest for 5 minutes.
- 7.Final shape each piece into tight rounds. Proof for about 30-45 minutes, or until doubled in size.
- 8.Egg wash and bake at 375ºF (191ºC) until the internal temperature is 190ºF (88ºC).
U of M Equivalency
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Recipe Cost
There is not enough information to calculate cost. Please verify the below:- This recipe and all its sub-recipes must include Total Yield
- All ingredients in this recipe and its sub-recipes must be defined
- All ingredients in this recipe and its sub-recipes must have a purchase cost
- All ingredients in this recipe and its sub-recipes must have the needed unit conversion to convert from the unit in the recipe to the purchase unit
- If this recipe exists in multiple concepts or locations, there is a cost at each concept/location
Ingredient and sub-recipe costs used to calculate this recipe.
Ingredient / Sub-Recipe ( | )Cost
Bread FlourThis ingredient is not yet set with a purchase cost and unit—
WaterThis ingredient is not yet set with a purchase cost and unit—
Fresh YeastThis ingredient is not yet set with a purchase cost and unit—
Bread FlourThis ingredient is not yet set with a purchase cost and unit—
Milk PowderThis ingredient is not yet set with a purchase cost and unit—
Whole EggsThis ingredient is not yet set with a purchase cost and unit—
Granulated Sugar$0.087
Purchase item name10 LB SUGAR
Purchase cost$6.58
Purchase unit10 pound
Date added2026-07-10
Item ID #980250647.0
Vendorsams_club
Salt$0.0109
Purchase item nameGreat Value Iodized Salt, 26 oz
Purchase cost$0.67
Purchase unit26 ounce_mass
Date added2024-10-27
Item ID #10448316
Vendorwalmart
Unsalted Butter$0.4048
Purchase item nameGreat Value Sweet Cream Unsalted Butter, 16 oz, 4 Sticks
Purchase cost$3.06
Purchase unit16 ounce_mass
Date added2026-08-08
Item ID #10315054
Vendorwalmart
Total Yield1,177 g
Total Cost$0.5027
Cost Per G:$0.0004
Partial estimate; unpriced ingredients are excluded. 11% of ingredient weight is priced.
5 costing issues
- Bread Flour: no active USD purchase price with a convertible package size
- Water: no active USD purchase price with a convertible package size
- Fresh Yeast: no active USD purchase price with a convertible package size
- Milk Powder: no active USD purchase price with a convertible package size
- Whole Eggs: no active USD purchase price with a convertible package size
Nutrition label
Complete the items below to generate a final label.
!
Serving sizeAdd servings in edit mode.
Ingredient nutritional data6 of 9 connected
✓Bread FlourFlour, bread, white, enriched, unbleached440 g›!WaterAdd nutritional data320 g›✓Bread FlourFlour, bread, white, enriched, unbleached185 g›✓Granulated SugarSugars, granulated60 g›✓Unsalted ButterButter, stick, unsalted60 g›✓Whole EggsEgg, whole, raw, fresh50 g›!Milk PowderAdd nutritional data30 g›!Fresh YeastAdd nutritional data20 g›✓SaltSalt, table12 g›Nutrition Facts
Serving size100 g
Amount per serving
Calories220
% Daily Value*
- Total Fat 5g
- 7%
- Saturated Fat 0g
- 1%
- Cholesterol 30mg
- 9%
- Sodium 400mg
- 18%
- Total Carbohydrate 44g
- 16%
- Dietary Fiber 0g
- 0%
- Total Sugars 0g
- Protein 8g
* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. A 2,000 calorie diet is used for general nutrition advice.
Draft calculation · 69% mapped. Scaled batch: 2571 kcal. Nutrition and allergen analysis must be professionally verified before regulatory use.
Additional details
- Yield: twenty-four 50 g (1.8 oz) rolls