Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

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


lizztwozee
 Share

Recommended Posts

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!

Lizz

---

"you miss 100% of the shots you don't take"

-Wayne Gretzky

Link to comment
Share on other sites

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).

Elizabeth Campbell, baking 10,000 feet up at 1° South latitude.

My eG Food Blog (2011)My eG Foodblog (2012)

Link to comment
Share on other sites

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.

Link to comment
Share on other sites

 Share

×
×
  • Create New...