I think it's usually 2 oz. for rolls, and I'd bake them at maybe 400F. for about 20 minutes before testing them.

I use 2 oz. ball too and also bake at 400º for about 20 minutes.

--Pamela

I've been called a lot of names in my career . . . .

Anyway, no, there is no "standard".  Two ounces is a good place to start.  2.5 oz-3.0 oz is probably normal for a sandwich bun.  Rolls from a dough that is intensively mixed and gets a lot of expansion (Challah, for instance) can be downsized to 1.5-1.75oz while still getting an acceptable size.

Just like with everything else I talk about, be willing to experiment and make adjustments later as you figure out what you like.

You're right about the necessary changes in oven heat and anticipated bake time.

By the way, very lean doughs like baguette or pain au levain can sometimes make rolls that are too hard to be enjoyable.  If you encounter this, try baking at a higher temperature than before for a shorter period of time.  That should leave more moisture in the roll, and make it less hard.

Let me know how your bake turns out.

--Dan DiMuzio

I recently made 18  pounds of PR's Italian with biga as rolls. My sister was having a graduation party and asked that they not be "Hard Rolls" as they were expecting small children who probably would prefer softer buns for the Italian beef being served.

I scaled 4 Oz oval shapes that made a mini Hoagie. The milk and oil in the mix helped to make a soft crumb and I was careful not to brown them as much as I would of normally done. The bake time for my oven was 18 minutes at 400F.

I have found that the recommended baking time is the least accurate item in every recipe I have tried. I went out of my way to make sure my oven temperature was on or that I know how much to adjust it so the temp is where I need it and still, the times are frequently way off. LindyD, your reference of 460F for 45 minutes is a good example. I use 450-460 at 25-30 minutes for most lean doughs. I think baking rack placement has a lot to do with the end results.

Eric

I've been called a lot of names in my career . . . .

LOL, I figured I might be on a slippery slope using "vague" in relation to your tome, Dan.  Let's just say I was referring to one tiny section.  ;-)

Maybe I'll experiment with a different recipe first, since the Parmigiano-Reggiano is about $20 a pound and I'd hate to wind up with overbaked, dry rolls.  Or maybe a cheaper cheese would be a good idea.

I was just messing around a while back and made these rolls out of my baguette recipe.  http://www.thefreshloaf.com/node/11220/baguettesrolls-photo.

They were turned out very good..I didn't measure their weight just judged the dough ball into about a 3oz or close.

And If you check it out you will get to see dmsnyder...David's cute little Grandaughter's!

Sylvia

It's pretty clear that you gave a lot of thought and planning to the technicalities of production baking in your home kitchen, Eric.    Lots of mental mise in place.

I think it's one thing to bake two, three, or four loaves and get pretty good results.  It's a different ballgame when the production rate increases substantially and I really  appreciate the education you and Dan have given.  Good info like this doesn't seem to get included in the literature - at least it's not in the books I have.

It makes pefect sense to move out the baking stone.  I think you'd lose lots less oven heat since the unloading/loading can be done faster than fooling around with a peel.

Such details are invaluable and I've printed out these great comments because I know they'll come in handy.   The only thing I've added is a note to turn on the answering machine. 

Thanks very much, Dan and Eric.

P.S. to Dan - use ICE on those burns!

Lindy