Why do my rolls burn on the bottom, and how can I get it to stop?
Happens also with biscuits & cookies. I'm cooking on a teflon-coated cookie sheet. Greased or not makes no difference. Some other details: I have a propane cookstove (with the proper jets installed), I use an oven thermometer to ensure the temperature is correct, and I'm at 6,000 feet of altitude. Any ideas?
BTW, the rolls are burnt on the bottom but still doughy on the inside. And yes, I cook on the top shelf of the oven.
Tags: altitude, biscuits, cookie sheet, cookstove, jets, oven thermometer, propane, teflon, top shelf
Filed under: Cooking Thermometers | Apr 28th, 2010.
Are you adjusting for 6000 feet? I would turn down the heat 35 degrees and extend cook time. Of course I Iike my cookies mushie.