Hi Tom, it's true that some ovens vent more than others. Try spritzing your rolls with water using a spray bottle right when they go into the oven and then again every 3-5 minutes for the first 10-15 minutes of the bake. This repeated spritzing will create a steady flow of steam early on during baking, which is when it will work its magic (creating a perfectly crisp, golden crust). Happy baking! Kye@KAF

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