Dinner roll dough calculator
Soft white milk-and-butter dinner rolls — the pull-apart pan classic, calculated per roll.
15 × 52 g · 66% hydration
Type how much flour you have — the portion weight recalculates.
Soft white dinner rolls on milk and butter — the pull-apart pan classic in its most popular home form, per Sally’s Baking Addiction: an easy enriched dough, packed close and baked until golden, brushed with butter on the way out.
How it works
The formula
Milk at 62% of flour is the only liquid, with 14% butter, 6.5% sugar, 13% egg, 1.5% salt and 1.8% instant yeast. It mixes into a soft, supple dough that a beginner can knead by hand — this is the recipe home bakers learn enriched dough on.
Schedule
Bulk one to two hours until doubled, divide at ~52 g, shape tight little rounds and pack them in a buttered pan with just a finger of space — they will meet as they proof for about an hour, which is what makes the soft, tear-apart sides.
Baking
About 175 °C until the tops are golden and the centers read done. Brush with melted butter immediately — it soaks the thin crust and keeps it tender. They are at their absolute best warm, within hours.
FAQ
How does King Arthur’s version differ?
KA’s Soft White Dinner Rolls take the bakery route: water plus dry milk instead of fresh milk, potato flakes for moisture, no egg, and a much heavier 23.5% butter. Richer crumb, longer keeping; this milk-and-egg version is the fresher-tasting home style.
Can I prep them the night before?
Yes — shape the rolls, cover, and retard in the fridge overnight; bake from cold with a few extra minutes. The slow proof adds a touch of flavor, too.
Why are my rolls dense?
Usually cool milk shocking the yeast or an impatient proof. Use lukewarm milk, and wait for genuinely puffy rolls before baking — enriched dough always takes longer than you expect.