If preventing over-browning of the outer rolls is desirable, would any of these steps help? 1) Line the inner wall (not bottom) with a strip of parchment paper (perhaps multiple layers), or use "cake pan strips" on the outside 2) Lower the oven temp about 25 degrees 3) Use a glass pan instead of metal I haven't done a lot of baking lately, because I have little counterspace for rolling out dough and have only a small countertop oven, so I might be wrong. But I used to bake quite a bit, both professionally and at home. I love to experiment and improve on recipes!

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