Does anyone have any ideas as to why my homemade yeast dinner rolls will not brown on the bottoms.?

Question

I have tried everything, using coated and non-coated (non-stick) muffin pans and cookie sheets, but still get the same results. I have had the oven checked to make sure it is working properly. I have even changed recipes but still get the same results. They always brown on the top and are done in the middle but the bottoms will not brown. Help Please

Answer 1

Um, let's go really low tech here. Try putting the pans on a lower rack in the oven. Get them closer to the bottom element and farther from the top element.

Answer 2

The crisco on the sheet answer works but the reason is scrubbing pans till they are silver and shiny or using nonstick to ease cleaning responsibility. Good pans are never scrubbed shiney and a great chef would probably kill you if you do that to his pans. If you look at pans in any really good resturant or bakery, you will notice that they are black. They are "seasoned" and are clean. They are not dirty like the average housewife thinks, Buy good pans and treat them right and everything comes out of the oven right. Hope this helps. Use the crisco.

Answer 3

Try using one of the Air-Bake Cookie sheets. That should do the trick.

If you are applying any grease/nonstick spray to the pans, make sure it's not a lot (if any).

Answer 4

HOMEMADE DINNER ROLLS
MAKES 2 DOZEN

I love homemade bread, but I usually only have the time to make it with my KitchenAid Mixer, one of the most useful Christmas presents I ever received ("Thanks, Mom"), or my bread machine. This recipe comes from the KitchenAid book, with a few minor adjustments. However, if you don't have a heavy-duty mixer, it can easily be done by hand; adjust kneading time accordingly.

INGREDIENTS

1 cup milk
1/2 cup water
1/2 cup unsalted butter (or margarine)
4-5 cups all-purpose unbleached flour
3 tablespoons sugar
1 teaspoon salt
2 packages active dry yeast
Combine milk, water and butter in small saucepan. Heat over low heat until liquids are very warm (120 - 130° F). Or, heat in microwave.

Place 3-1/2 cups flour, in bowl with sugar, salt and yeast. Stir to combine. Add warm liquid and mix until thoroughly combined. Gradually add remaining flour, mixing and kneading with each addition, until dough is no longer sticky. Continue kneading until shiny and elastic.

Place dough in greased bowl; cover with greased plastic wrap and heavy towel. Place in warm, draft-free area and let rise for 15 minutes.

Turn dough unto floured board. Shape into 24 equal pieces. Form each piece into a ball and place on greased baking sheet about 2 inches apart or in muffin pans. With scissors, cut the tops of each ball in half, then in quarters to make a cloverleaf effect. Cover; let rise in a warm (90° F) oven for 15 minutes.

Preheat oven to 425° F. Bake rolls for 12 minutes or until done. Remove from pans and cool on wire rack. (Hot rolls may be brushed with melted butter before cooling.)

Answer 5

i use crisco tp greese the cookie sheet and they come out brown on the bottom

Answer 6

try a dab of butter on bottom. the real stuff mind you.

Answer 7

try spraying your shiny tins with Pam