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In rolling the dough I rolled it on a floured board and dusted the rolling pin with flour to make it less likely to stick. The first pan of 12 seemed to darken after about 9 minutes so for the second pan of 12 I reduced the temperature to 325 and the rolls were larger and more perfectly browned. I also turned them over for the final couple minutes.
Date Posted: Nov. 28, 2005
Photography Notes: I took this photo of the leftovers from Thanksgiving dinner. The recipe makes 24 -- which is a lot for one meal!
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