Kaime, you'll still want to remove the rolls from the oven when they reach 188°F. 190°F is usually the temperature we recommend to ensure they're fully baked, so you'll already be pulling them early at 188°F for a slightly underdone texture (which is moist and delicious). The reason why we recommend removing the rolls from the pan to cool is to allow the steam to escape. Otherwise, the bottom and sides of the bun can stay moist and eventually harden into a not-so-pleasant crust. If possible, it's best to remove the buns from the pan to cool, at least slightly, before returning them to to pan to frost. We hope this helps! Kye@KAF

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