I can't find a compromise between separated rolls that are crisp on the edge (and thus not as moist) but fairly flat on top, and snugged together rolls that push up a spiral dome in the middle when they rise and bake. Have you ever tried placing a cooking sheet (or pie pan when using round cooking pans) on top of the plastic wrap-covered rolls as they rise, to obtain flat-top rolls? Any other suggestions? A cookie sheet while they are rising and baking would work. Also you might want to try and roll them a bit looser. They are less apt to make a tower in the middle if they have a bit more room to expand. I hope these tips help. Mary@KAF

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