Baking Bread: Pan Removal Techniques For Best Results

Whether you should immediately remove rolls from a pan depends on what type of roll you are making. For example, cookies are always removed from the sheet, sometimes after a brief resting period so the internal structure becomes more firm. Cakes, bar cookies, brownies, and quick breads baked in 9x13-inch pans and sheet pans are typically left in the pan to cool. They are easier to store this way, and the pan sides support them so they will retain their texture and structure as they cool. Quick breads and cakes baked in a loaf or round pan are usually removed from the pan after a brief cooling interval, typically 5 to 10 minutes.

The rolls will be crustier if left in the pan to cool

Leaving the rolls in the pan to cool will make them crustier. The pan's retention of heat will cause the rolls to continue baking, creating a crispier exterior.

If you're aiming for a crustier roll, there are a few other tricks you can try. One is to bake the rolls on a baking sheet. This will create more surface area directly exposed to the heat of the oven, resulting in a crispier crust.

Another option is to use a round or rectangular pan for more uniformly shaped rolls. The shape of the pan can impact how the rolls rise and bake, so experimenting with different pans can help you achieve your desired level of crustiness.

Additionally, the type of flour you use can affect the crust. Using a lower-protein flour, such as pastry flour or cake flour, can make the rolls less tough and help you achieve a more delicate crust.

Finally, don't forget the importance of greasing your pan properly. A good greasing will ensure that your rolls don't stick to the pan, allowing you to remove them easily and promoting even cooking and a consistent crust.

Grease the pan for non-stick results

Greasing a pan is essential to ensure your baked goods don't stick to the surface and can be easily removed once cooked. Here are some tips to achieve non-stick results:

Use the Right Grease

While butter is commonly used to grease pans, it's not always the best option. Butter and margarine contain salt, water, and impurities that can cause sticking. Instead, opt for solid shortening or cooking spray. These products will create a more effective non-stick coating. If using butter, ensure it's a well-written recipe that specifically calls for it.

Grease the Pan Properly

Whether using shortening, butter, or cooking spray, ensure you apply it evenly to the pan. Use your hand or fingers to scoop or take a small amount between your fingers and coat the pan thoroughly. The pan should be shiny and completely coated, with no dull, ungreased spots or big clumps of fat. You can also use a paper towel or pastry brush for application.

Consider Flouring the Pan

If your recipe calls for a "greased and floured pan," first grease the pan, then sprinkle a couple of spoonfuls of flour into it. Shake and tilt the pan until the entire inside surface is coated with a light and even layer of flour. Remove any excess flour by turning the pan over and tapping it.

Use Nonstick Baking Sprays

Nonstick baking sprays containing flour are a convenient and efficient way to achieve a non-stick surface. These sprays combine grease and flour in one easy step, ensuring your baked goods don't stick. Be sure to shake the can and spray lightly and evenly to avoid over-greasing.

Try Alternative Liners

Another option to prevent sticking is to use silicone liners or parchment paper. These can be placed in the pan before adding your batter or dough, creating a non-stick surface. This is especially useful for cookies and cakes, ensuring easy removal after baking.

Parchment paper can be used to line pans for easy removal

Lining a pan with parchment paper is a great way to ensure your baked goods don't stick to the pan. Parchment paper is a silicone-coated paper that provides a food-safe, non-stick, heat-resistant surface. It is a staple in a baker's kitchen and can be used for lining baking pans and layering between stacked baked goods.

Using parchment paper is one of the easiest ways to save time and energy when baking. Once your goods are baked and cooled, simply lift the edges of the paper to pull your treats out of the pan. You can then peel off the parchment and cut your baked goods into portions without any awkward knife-maneuvering in the pan or risking damage to the pan.

To line a pan with parchment paper, first, cut the paper to be approximately 14 inches long (this will give you 3 inches of overhang on each side of an 8-inch pan). Next, fold 3 inches of one side of the parchment onto itself, and repeat the process on the opposite side. Fold in each of the remaining sides the same way, and then place the folded parchment into the pan, adjusting the folds as needed.

Now, lift the two top folds so that they are standing up facing each other. Lift one corner of the remaining side of the parchment and allow it to naturally fold onto itself as you raise it to the side of the pan. Firmly press and crease the folded corner of the parchment into place, and repeat with the remaining three corners.

This technique will work for any four-sided baking pan. Simply adjust the amount of overhang for the size of the pan and trim any excess parchment. It is important to ensure you have enough parchment overhang to cover the entire inside of the baking pan.

Parchment paper is non-stick, so you typically don't need to grease or spray it with non-stick spray. However, if your recipe calls for greasing the parchment, you may want to do so, especially if it is your first time making the recipe.

Cool the rolls on a wire rack to avoid moisture build-up

To avoid moisture build-up, it is important to cool your baked goods on a wire rack. This allows air to circulate around all sides of the bake, preventing condensation from forming at the bottom of the pan and making your rolls soggy and sticky.

If you don't have a wire rack, there are several alternatives you can use to achieve the same effect. One method is to use a removable grate from a gas stovetop. Simply place the grate on the counter and set your pan on top of it, allowing the bottom of the pan to cool faster. You can also create a makeshift rack by rolling up pieces of foil and placing them about 2 inches (5.1 cm) apart on the counter, then setting your pan on top. This will elevate the pan and allow air to circulate underneath.

Another option is to transfer your rolls directly to a cool, flat surface, such as a baking sheet, plate, or cutting board. This will help the undersides of the rolls cool down faster than if they were left in the pan. If you choose to use a plate, be sure to avoid stacking the rolls, as this will prevent air circulation and cause them to become soggy.

By using a wire rack or one of these alternative methods, you can ensure that your rolls cool evenly and effectively, preventing moisture build-up and maintaining their delicious texture.

Rolls can be made ahead and frozen

Refrigerating the Dough or Unbaked Rolls

If you're just a day or two away from your dinner, you can refrigerate the dough or the shaped rolls. Transfer the dough to a storage container with a few inches of space at the top, cover, and put it in the fridge. Alternatively, you can transfer the shaped rolls to their baking dish, cover, and refrigerate. If you refrigerate the dough in bulk, you don't need to let it come to room temperature before shaping. Just shape the dough, let the rolls rise, and bake, adding on an extra 20 minutes or so of rising time. If you refrigerate the shaped rolls, take them out of the fridge about an hour and a half before you want to bake them and let them rise until puffy. It's okay if they're still a little cool to the touch, but make sure they've puffed up before baking.

Freeze the Unbaked Rolls

You can also freeze the unbaked rolls, which will take up less freezer space. Follow your recipe as usual until you shape the rolls, placing them apart on a parchment-lined baking sheet. Let them rise partially until they just start to puff but are not ready to bake. At this point, freeze the rolls on their baking sheet for a few hours. Once frozen solid, transfer the rolls to a freezer bag or container. Unbaked rolls can be kept frozen for about a month, after which the yeast will struggle to rise the dough after thawing. The day before you want to bake the rolls, remove them from the freezer, arrange them in your baking pan, cover, and let them thaw overnight in the refrigerator. When you're ready to bake, remove the pan of rolls from the refrigerator and let them finish proofing at room temperature, which will take about an hour. The rolls may still be cool to the touch, but when they have obviously puffed up, they're ready to bake.

Freeze the Fully-Baked Rolls

You can also bake the rolls and then freeze them. Bake the rolls as usual and let them cool completely, then wrap them tightly in aluminum foil. Place the foil-wrapped package in a freezer bag or storage container and freeze for up to a month. You can bake these frozen rolls either thawed or straight from the freezer. To thaw the rolls, remove them from the freezer the night before you want to serve them and let them thaw at room temperature overnight. They can be served as soon as they've thawed but are even better if rewarmed for about 10 minutes in a 300°F oven. To bake frozen rolls without thawing, remove them from the freezer the night before and loosen the foil. Heat the oven to 300°F and place the loosely wrapped package of rolls directly on an oven rack. Bake for 20 to 25 minutes, until the rolls are hot to the touch and warm all the way through. Serve these rolls immediately as they tend to become dry once cooled.

Frequently asked questions