I have two questions: -Should the rolls be cooled in the pan? -What about cooking rolls in glass pans? I don't have a metal 8x8 or 9x9. I just reduce temperature 25°, but wonder if tests in your test kitchen indicate rolls turn out better in metal pans. Maybe I'm going to have to turn in my third order in less than 3 months! LOL Sharryn, I like to take the rolls out of the pan as quickly as possible - if they stay in the pan, they get soggy. Glass pans are fine - especially for soft rolls like these. We have stoneware pans we use quite a bit, and I'd imagine stoneware would be equivalent to glass in how it bakes. PJH

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