The Right Baking Pans Make a Big Difference

I have two Pampered Chef bar pans that I use for my rolls and oatmeal bars.  They are the BEST! I have several commercial-weight loaf pans that I use for my loaves.  The thicker the pan the better.

My little spatula I got from Pampered Chef is the perfect size for taking rolls out of the pan.

I brush an egg wash on the rolls after I shape them on the pan.  I do this to give rolls a golden brown color and more crispy texture.

An aside ......  when you put your rolls on the pan to rise, place them close enough so they touch when they bake (see pictures).