Dividing dough into rolls I'm looking for a good way to get uniform dinner rolls cut from a batch of dough (6 lbs dough and 4 oz per roll). I use an old-fashioned scale and I have found that unless I work very slowly, it does not measure 4 oz accurately. The pieces are visibly different in size even though they appear to balance the scale. (The scale works well with larger weights.) When I eye-ball it the pieces are better but still not great. I'm wondering if there are any tricks to get good cuts? Note that the dough is 70% hydration so it's somewhat sticky.
If you want to try to manage with the existing scale, it sounds like all you can do is try to measure larger quantities. For example, you could measure 1-pound or 2-pound pieces, then eyeball cutting them in half repeatedly until you get the 4oz pieces you want. When you eyeball things, it's often a good idea to try to get it into a uniform shape before you cut; we're a lot better at drawing a line down the middle of something symmetric than we are at cutting an irregular blob in half.

But a new scale would probably be pretty cheap and useful for other things, so it's not a bad idea if you aren't happy with the accuracy of what you have.