I think I'm rolling these up too tight. Both times I've made them they rise more out than up so they come out kinda flat. They're very tasty though and much better than the canned variety. Try experimenting with different rolling techniques next time, see what happens. Also, when things flatten as they bake, it's usually a case of too much liquid or fat compared to the amount of protein in the flour - are you using King Arthur Unbleached All-Purpose Flour? Our AP is higher protein than other flours... Call our bakers' hotline if you'd like to talk this through, OK? 802-649-3717. PJH

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