Q: I always have trouble with my rolls and bread browning on the top, but not on the bottom. Any helpful hints?
Sent by Glenda
Editor: High up on the list of reasons why this might be happening is you're baking at a too-high temperature. Absolutely, the temperature the recipe calls for is the correct place to start, but you have to factor in how your particular oven performs. Does it run hot? Are there hot spots? Answer those questions with an oven thermometer. And more than anything, get to know how your oven works. Electric, gas, and convection ovens all have their own idiosyncrasies that affect everything from what pan to use to how to adjust the timing. And don't underestimate the use of foil. A simple strategy is to use a sheet of foil to lightly cover the tops of your rolls if they begin to over-brown.