Bread Roll Weight Calculator

A standard dinner roll is 70-90g of dough. Small cocktail rolls are 40-50g. Burger buns are typically 100-130g. The dough weight determines the final baked size, with rolls losing about 10-12% of their weight during baking.

Water evaporates during baking, typically resulting in 10-12% weight loss. A 90g dough piece becomes approximately 79-81g after baking. This is normal and varies with baking temperature and time.

The most accurate method is to weigh each piece on a kitchen scale. For speed, you can divide the total dough in half, then each half in half again, and so on. A bench scraper helps with clean cuts.

Some dough sticks to the bowl, work surface, and your hands. For planning purposes, make about 5-10% extra dough to account for this. So if you need 12 rolls at 80g, make 1,060g dough rather than exactly 960g.

Standard dinner rolls are 70-90g of raw dough, which bake to about 62-79g after roughly 12% moisture loss. Burger buns use 100-130g. Small cocktail or slider rolls are 40-50g. Mini rolls for afternoon tea are about 30-40g. Consistent weighing is the key to uniform rolls that bake evenly.