I make pull-apart rolls often because they are one of my husband's favorites. Making them in 8 inch cake pans made too many, so I'd try to partially thaw and break them into two sets of five rolls. Sometimes worked, sometimes didn't. I found Wilton mini-cake pans, 4 inches across (10 centimeters) and an inch deep and ordered six of them: I made rolls yesterday, and they turned out great. The pans are "nonstick" but being the trusting sort, I greased them anyway! Photos of the rolls in progress and baked are below. The bottoms browned nicely--can't stand gummy bottomed rolls. Next I'm going to try individual quiches. I love new kitchen tools!
Gad Jane, those look really tasty! I can almost smell the yeast from here. Oh, and then with butter....man-oh-man! Those lil pans are just the ticket. My bride does not like to bake, but I would be interested in the recipe anyway.
I cut way back on carb intake 5 years ago to loose weight and have kept that going, Randy has to eat very low carb because of the diabetes but a pan of those rolls would be too much of a temptation to resist, they look wonderful.
I'm finding it hard not to over those rolls Jane as I'm imagining just how good they must taste. I'd have them warm with butter and jam on them, accompanied by a mug of tea, and would enjoy every bite.
