How to make rolls in a pan?

Doc

Doc

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We always make our rolls in a cup cake like pan. This works great unless we have to make more than 4 dozen (we have 4 dozen cup cake pans). When that happens we make rolls in a pan, however, they always stick together so much that you can hardly tell where one roll ends and the other begins. This makes it hard to tear the rolls apart and keep them all a uniform size.

Then our resident bread pro (JEV) posted a pic of a pan of rolls that was simply perfect. You could just tell they would come apart as intended. One thing I suspect we were putting to many rolls in the pan, but also suspect there is another tip or to for making the perfect pan of rolls. Help please.

Below is a pic of JEV's perfect pan of rolls....just like what I hope we can make this turkey day. :D
 

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I'm sure JoeV will step in here and give you his secrets, Doc, but here's what I do: when you form the rolls and put them in the pan, be sure that the rolls are not touching each other yet...they will rise and greet one another soon enough. The key is not to crowd them in the pan, and let the yeast do its job for you.
 
aaahhh. JoeV is quite expert (g)

the trick for any of the "nested" type designs is
(a) consistent measures of the individual pcs - otherwise you get big blobs, little blobs...
(b) the right hydration for the dough to rise and then keep it's shape during the bake.

the recipe should take care of part (b) where it is specifically written for the item; adapting other recipes can be done but does require some experience to recognize the right dough feel.

part (a) is best done with a scale

and as Karen points out, "allow to rise until double" means open space when you put them in the pan.
I make those rolls to be about 2.25 inches in 'diameter' - presuming he 10" pan.
doing the math the un-risen sphere would be .9 inches in diameter
 
Thanks guys! Joe's been helping me with a faucet issue on forums forums ... your alls tips make sense to me. I think we overcrowded the pan, and that was the biggest reason for the problem. I bet dipping in butter would help them separate Phiddle, good suggestion.
We use the frozen dough from the grocery store, it works great, so mainly we'll have to ensure we make each close to the same size when putting them in the pan. Makes me hungry just looking at that pan of rolls Joe made. :D
 
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