Was asked a question that I couldn't answer. "How do you know how big to make hamburger and slider buns?"
I usually just eyeball it, but I'm sure there is a standard size/weight used. I have, vaguely, in the back of my mind, 3 oz of dough for fullsized buns, and 1.8 oz for minis, but have no idea where those numbers come from.
I do have a special mini-bun pan, and the cavities are 2 1/2" in diameter. So that, at least, gives me a size figure for slider buns. After that I'm lost.
Does anybody know the size/weight standards.