PJ, take a handful of dough (3/4 cup) and roll out less than 1/2 inch (or more than 1/4) and cut w/pizza cutter into squares (amount depends on how many rolls you have in the pan) ... pull up corners of mini squares and form into marble size balls. Stick your thumb into the center of the rolls in the pan (1/2 inch deep) and plop in a dough ball.. voila..... :-) Elizabeth Thanks, Elizabeth - why do mine always tilt as they're rising and baking, I wonder? Not only that, they rise right out of that 1/2" indentation, and THAT'S when they tip. Hmmm... Guess I'll have to try it again. PJH

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