Made two batches of these rolls for a dinner gathering yesterday. I made them the night before, shaped and placed them in the refrigerator (eight buns each) in four KAF Bake and Give Round Pans. Took them out at 11 am to bring them up to room temperature and baked them as directed at 3.30 pm. The end product is beautiful. Here are my concerns though: 1) I had to increase baking time by 8-10 minutes ever after switching oven racks midway through baking. 2)The rolls stuck to the pans like crazy. They were brown, soft and looked like a painting, but I had to tear them off from the Bake and Give Round Pans - any insights welcome - thanks! It sounds to me like the paper wasn't conducting heat as well as metal, thus the increased baking time. Did you grease the pans before using? If so, then I'm kinda out of ideas- but please call our bakers' hotline, 802-649-3717. They've got lots of experience with those particular pans, and I know they can help you. Cheers - PJH

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