I love reading these comments. I made a batch of hotdog rolls tonight, and found that letting them rise only 35 minutes (after the 15 minute resting period) resulted in them not rising up out of the pan a bit. And I found the perfect weight - my Le Creuset oblong terrine, which I normally use for making pâté. The oblong shape made for more even weighting, I also used a Chicago Metallic jelly roll pan, which is heavier than many cookie sheets. This was a picture-perfect batch.

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