I've been using your garlic roll recipe for a few years now and it is always popular at the dinner table. One question I have is that the bottoms and sides of the rolls (the part in contact with the pan) always gets much browner than the tops. Can you offer any advice? I've tried varying the temp somewhat but usually at about 360 F for whatever time it takes for the top to brown, usually about 20-25 minutes. Thanks, Paul

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