michael horowitz

I'm baking free standing rolls.
crust is fine but bottom is burnt.
Is the solution to raise the rack one level? - Mike

dick margulis

Maybe.

Possible causes:

1. Your guess--too close to heating element/burner

2. Cold oven. Preheat oven for an hour before putting pans in. Avoid
opening oven door more often or for longer at a time than necessary.
(The idea is that the burner cycles on too frequently and for too long,
but see number 1.)

3. Dark pan. Use a bright pan (a commercial half-sheet or quarter-sheet
pan, bright aluminum, is best, particularly for rich dinner rolls with
milk, sugar, and fat in the formula).

michael horowitz

Ahhhh ..
One of my variables was to use my dark coated jelly pan where
previously I had been using my stainless baking sheet.
I"ll try tonight. Thanks, Mike

BTW: I'm trying to make dinner rolls (actually for b'fast; trying for
a small bagette.) with that 5Minute dough

barry harmon

The other thing you can do is slide a cool baking pan under your baking
pan about halfway through the baking time. This will slow down the
bottom heating a bit.

Barry

cshenk

So that's why they say to preheat that long? Odd that.