Pain au Lait rolls -- how many from a batch?

[lizztwozee]

Greetings, bakers! I've been asked to bake dinner rolls for a wedding for 150 people. I'm thinking a nice buttery pain au lait recipe, with milk, egg and butter, but yikes! I have no idea how many rolls at what standard-type weight I would get from a recipe that yields 4 lbs. 4 oz. of dough per batch. Any thoughts? I'm thinking 2-3 oz. per roll, but I just pulled that number out of the air, or a portion of my body we won't mention. Your input gratefully acknowledged!

[lizztwozee]

And unrelated, the recipe calls for sugar as well as a small amount of malt syrup -- wondering why that's in there. Wouldn't the sugar be sufficient?

[Lisa Shock]

Malt syrup adds flavor, doesn't do much else. Powder diastatic malt is a dough conditioner. I'd make up half batch and run tests. IIRC, 3 oz of dough should make a fairly substantial roll.

[lizztwozee]

Thank you! Is "IIRC" an acronym, like IMHO, or a baking term?!

[Panaderia Canadiense]

IIRC - If I Recall Correctly.

3 oz is a really substantial roll; if these are meant for table rolls, I'd check the 1.5-2 oz range, or otherwise make trebol rolls (three 1-oz balls tucked together in a baking tin).

[pastrygirl]

I think 2 oz is plenty big enough for a dinner roll. The other question is whether to only make 1 per person. Is it a buffet? Family style? So many people are avoiding bread these days, but others may want an extra. Your batch will make 34 two oz rolls, or if you go slightly smaller you can get 40 of fifty gram rolls (1-3/4 oz). I think 175 to 200 of fifty gram rolls would be plenty.