I decided to make two batches of the dough, one right after the next, and it worked out fine--I baked some of the rolls in a glass pie plate, some in a nonstick 8" round cake pan, and most of them in a 9x13 pan (into which I stuffed some tin foil on one end, to encourage the rolls to smoosh up against each other more. The rolls in the 9x13 pan (which is made of thin metal) browned on the bottom but not on the top, but all of them tasted just superb! Thanks for a great addition to our table tonight. Glad it all worked out for you, Susan - thanks for sharing your success! PJH

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