fhodges52

January 11, 2011 at 7:42am

Hi PJ. Happy New Year! Love the recipe and can't wait to try it. I noticed the pan that you are putting your rolls in. Why do they now have ridges in the bottom? I noticed in the catalog that a lot of KA pans now have those ridges. Just wondering why? Thanks. The "corrugations" lift whatever's in the pan up off the bottom of the pan just a bit, allowing air to circulate underneath, promoting more even baking. In addition, with fewer contact points (at least for non-wet things like cookies, scones, biscuits, and yeast rolls), the non-stick effect is enhanced. they work like a charm! PJH
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