How can I keep my yeast rolls from falling when removing the baked, pull-apart rolls from the baking pan? Most of the time I bake dinner rolls they look nice and plump until I try moving them from the pan to the bread basket. Why does this happen? What can I do to prevent this disappointment? Thanks.
Are you letting them cool for at least 10 minutes before removing from the pan?
Rolls shouldn't fall after they have been baked, be sure you are baking the rolls long enough (they should sound hollow when tapped on the bottom). I agree with Mammon that you should also let the rolls cool for a few minutes before taking them out of the pan. Some recipes are made with such light dough that the roll loses it's shape if removed from the pan while hot, I've seen this happen with some of my muffin recipes.
Keep experimenting, I'm sure this recipes is worth a few trial runs.
must be completely cooled. The soft sided ones are very delicate. Let cool and reheat for serving. Have you tried to place a plate on top and flip. Place another plate on the bottom and flip again so they are still warm, joined and right side up. I always let mine cool completely.
http://www.canadianliving.com/food/s...roll_dough.php
I have not been waiting for the rolls to cool. I wondered if this might have something to do with their falling. I will let them cool at least 10 min. from this time on. Thank you so much for the tip. God bless.
Yep, KB has it right. You can't move hot items around, in fact, they haven't even finished their baking process once they are out of he oven...give them time...
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