dividing bread dough

Posted by apstaats on Nov 17, 2006 · Member since Mar 2006 · 661 posts

I would like to make pull-apart rolls for Thanksgiving, and I want them to be pretty evenly sized. Every time I make them, they come out so uneven-- some are big and some are tiny. Today I tried rolling out the dough and cutting it like biscuits to see if that would help, and they were still different sizes in the end. Does anybody have any good tricks for dividing dough evenly? Thanks!

Posted by vegan1 on Nov 17, 2006 · Member since Mar 2005 · 137 posts

What about something like this?
http://www.kingarthurflour.com/shop/detail.jsp;jsessionid=31AE158AA559F915CB93F2EEC542FAF2?id=6375

Also, some recipes say to cook biscuits in muffin tins. Maybe that helps with the uniform shape?

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Posted by apstaats on Nov 17, 2006 · Member since Mar 2006 · 661 posts

Thanks so much for the reply. I actually have one of those dough scrapers already, and I use it to divide the dough. I just can't seem to get it quite right still...

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Posted by adagio on Nov 17, 2006 · Member since Aug 2005 · 228 posts

you can always weigh each piece of dough.

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Posted by Tkitty96 on Nov 17, 2006 · Member since May 2006 · 1789 posts

I like to use a digital scale to weigh out each portion. Then make sure that when you roll them into balls you tightly form each individual roll. Also, maybe (I'm not sure) a long rise in the fridge would help. After an overnight (?) rise, bring them to room temperature before baking as usual. I'm not positive on the rise, maybe there are some more experienced bakers here who could give more insight on that part.

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Posted by yabbitgirl on Nov 18, 2006 · Member since Apr 2006 · 14266 posts

TKitty, you're right, the fridge rise helps.Room-temp can be uneven (just as oven temp can be uneven from one part of the oven to the other), so the long rest can help even rising. Make sure there is plenty of room for rising in the vessel used, so they don't crowd each other too badly...survival of the fittest for yeast? Maybe! (sorry--being a bit silly there.) ;D

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Posted by apstaats on Nov 18, 2006 · Member since Mar 2006 · 661 posts

Thanks for all the tips!

I used my scale to weigh the dough pieces so I knew I was using the same amount per roll. Then I kneaded each piece before rolling into a ball so that I knew they would all start to rise at the same time. I hadn't thought about uneven rising being the problem. I like the fridge idea-- didn't try it this time, but I may next time. Anyway, they look way better now. See the pics below. Thanks so much. You guys are great!!!

By the way, I totally adore this site. Everybody is super nice. I am competely addicted! :)