For pull-apart rolls use the higher number, for individual rolls use a lower quantity.
9" X 13" X 2" pan = 12 - 16 Texas Rolls or 16-20 Dinner Rolls.
8" square or round pan = 3 - 6 Texas or 6 - 9 Dinner Rolls.
Muffin Tins = 1 Texas Roll or 2 Dinner Rolls in each muffin cup.
12” x 18” Jelly Roll Pan - 12 - 24 Texas Rolls or 16 - 36 Dinner Rolls
If the bread pan is too large, the dough may spread instead of rise. Rhodes recommends an 8 1/2" X 4 1/2" X 2 1/2" baking pan. The loaf should rise no more than 1" above the pan before baking.
If the oven is too hot, the outside of the bread may bake too quickly and the inside may still be doughy. Bake the loaf at a lower temperature for a longer time. If the bread was baked at 350 degrees F., lower the temperature to 325 degrees F. and bake for an additional 5 to 10 minutes.
Recipes that need to bake 25-30 minutes may brown too quickly. To avoid over-browning, cover the bread with foil and bake an additional 5-10 minutes.
Take some rolls out of your home freezer, put them in a pan and cover with plastic wrap. The rolls will thaw and rise. After they have risen to about double in size, put them in the oven (remember to take off the plastic wrap) and in 20-25 minutes you'll have hot, fresh, home-baked rolls.
Remove the loaves of bread or rolls from the baking pan to a cooling rack within 5 minutes after baking. Loaves of bread should be placed on their side for 10 minutes and then rotated upright to finish cooling.