Can I bake 57g bread rolls?

[TeaOneSugar]

I'm a slimming world member and I love bread, which is fine, except you have to weigh it, especially it it's homemade uncut bread.

I'm making all our bread at the moment, in the breadmaker, but also using the dough setting and oven baking when I have more time.

I'm wondering if I can bake bread rolls (I'd use the breadmaker for the dough) that weighs the 57g you're allowed as a health extra choice?

I know that as bread bakes it loses water, so does anyone know how much the dough would need to weigh, to end up as a 57g bread roll?

I thought it was probably a silly question.

Trial and error I guess!

Hmmm maybe weigh unbaked bread and then the finished article to work out what percentage of water it looses and use this as the basis for your first batch of bread rolls and then adopt mnistooaddictive's approach

Ok, thanks, I was hoping someone might have a magic formula rule of thumb, but I guess it will vary from recipe to recipe.

I'll have a go later and weigh before and after, I can always add extra syns if they are heavier.

It would be fantastic to master this, I like the idea of having a supply of homemade rolls in the freezer, I can use without having to weigh them.

Ok, you are making your own dough? make your own usual recipe, . If you make lets say 500g, it will make you just under 10 rolls of 57g won't it? so split the dough in 9, weigh the balls ans cut off a little bit if to heavy? freeze the rolls you are not eating on that day?

When you are doing this, can you please post back and tell us if the uncooked roll (ie just the dough roll) weigh the same as the baked bread roll? I would be keen to know.

I do not think there is a magic formula as often I have to adjust the quantity of water I use depending on which flour I use so it would change the weight of the bread too.

I guess if as you say you weigh the 57g of dough, it does not matter if it loses a bit of water in the oven as it will make you bread a tiny bit lighter if anything. Surely the 57 g is because it has been "translated" from 2 ounces to kg/g. if it is slightly lighter or a couple of grams heavier(obviously not 80g instead og 57g IYSWIM), it is not too bad.

I'll test the theory and post the results tonight.

The weight is fairly important for slimming world purposes, it's about having enough fibre, but a gram or two either way would be fine.

I would estimate that a cooked roll is about 2/3 the weight of the original dough. I'm saying that because my typical bread dough mix is about 700-800g and that produces a 500g loaf. Let me know if I'm close! :)

I struggled to get them equal size and ended up with 9 between 56g and 59g each and a diddy one at 40g. The dough weighed 750g, but like an fool I weighed it before I'd knocked it back so it was full of air, it was a 500g loaf recipe,.

They ended up when baked and cooled between 52g and 55g each, didn't weigh the little one.

So they lost about 4g each, next time I'll make 8 from the same recipe and they should be about right, I think I'll have to weigh again though to make sure , 8 should be easier to portion up.

Professional bakers weigh their dough before cooking and the cooked weight is based on that. Not what they weigh in the end.
HTH.
To qualify that , my dad was a master baker for 45 yrs