My second attempt at making these, this time I divided into six rolls. They bake up nice and get good size holes with following exception: first batch, I baked for 18 minutes, bottoms were borderline burned. This second batch, baked for 15 minutes, bottoms not burned but very dark brown. I regularly calibrate my oven, so I know that isn't the problem. I don't have a stone, so I use a baking sheet lined with aluminum foil and sprayed lightly with Pam. Wonder if that is the problem? My Reynolds Parchment Paper is only good to 420° so hesitate to try that. Would it be better to use flour on the aluminum foil? I may try that next time. These are really great sandwich rolls, they do put up a good fight when shaping, but the results are worth it!

• Reply