Hi Judy! If you're preheating the pans, you could try not doing that, and letting the dough rise in the pans and putting them into the preheating ovens with the pans being at room temperature. If you are already doing that, you could try lowering the oven temperature a bit, starting at about 15°F, possibly going up to 25°F. The timing may take a bit longer, but it should give more time for the center to bake before the outside gets too dark. 

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