While I love my convection oven, I don't use it for dinner rolls because of what you've just discovered. :( I like to space dinner rolls so that as they raise the rolls touch each other. I like the soft edges on all except the outer rows. With convection, those outer rolls cook way too fast. However, when I make hard rolls...those I like a bit crispier all the way around so I space them further apart on the baking tray. So, the circulating air browns them evenly. That was a huge project. I'm sorry it didn't go as you'd expected & hoped. Like they say, "Experience is what we get when we don't get what we expected!". :) Congrats to the graduate! /tricia

Tannabanana, I regularly freeze unbaked bread dough. I mix, let rise, form the rolls and then freeze. If they are used within a couple of months they will be fine. I take mine out the night before and let them thaw/rise overnight in the refrigerator, I'm talking about 8 pm the night before. I take them from the refrigerator in the morning, let them come to room temp and rise, then bake just like I would if they were fresh. It also works great for fresh cinnamon rolls for breakfast! Annie

Here are a couple for puff pastry: BLEU CHEESE TARTS (makes 40) 1 pkg frozen puff pastry 8 oz pkg cream cheese, softened 3 oz pkg bleu cheese, softened 1/4 cup sun-dried tomatoes, finely chopped 1/4 cup pesto sauce 1/4 cup chopped walnuts 1/4 cup grated Parmesan Thaw pastry for 1 hour. Unfold onto a cutting board & cut into 1" squares. Bake in a preheated 350° oven until browned, about 10 minutes. Remove top 1/2 of squares & discard. Thoroughly mix cream cheese, bleu cheese & sun-dried tomatoes. Spread each pastry square with about 1/4 tsp cheese mixture. Top each with a dab of pesto. Sprinkle with walnuts & Parmesan. Put on an ungreased cookie sheet & broil until cheese melts, about 3-4 minutes. Serve immediately.~~ Food for Thought TOMATO DILL SOUP IN PUFF PASTRY (serves 8) 3 TBL butter 2 onions, sliced 2 lbs very ripe tomatoes or 32 oz canned, drained 2 cloves garlic, chopped 1 tsp salt 1/2 tsp sugar 1/4 tsp white pepper (black pepper is fine) 3 TBL tomato paste 1/4 cup flour 1 1/2 cups half-and-half 1 1/2 cups heavy cream 2 TBL chopped fresh dill Two 8 oz pkg frozen puff pastry, defrosterd per directions 2 egg yolks, beaten Melt the butter in a heavy nonreactive saucepan & saute the onions for 8-10 minutes, until soft. Add the tomatoes, garlic, 1 1/2 cups water, the salt, sugar & pepper. Cover & cook slowly until the tomatoes are very soft, about 20 minutes. Sir in the tomato paste. Dissolve the flour in 1/2 cup water. Add 2 1/2 cups more water & stir until smooth. Add this mixture to the tomateos & bring to a boil, stirring constantly. Strain the soup & add the half-and-half, cream & dill. Ladle the warm soup into 8 straight-sided oven-proof soup bowls, filling them 2/3 to 3/4 full. Preheat oven to 400°. Cut rounds from the defrosted puff pastry 1" larger than the diameter of the soup bowls. Paint around the edge of the bowls with the beaten egg yolk. Then place a pastry round over the top of each bowl, slightly stretching it & pressing to secure. Cut out mini hearts, stars, etc. from the remaining dough & affix them to the pastry tops with the egg yolk. Place the bowls on a cookie sheet & bake uncovered about 15 minutes or until lightly browned. Serve immediately.~~From California Heritage Continues

I hope this helps... Here's the recipe I use for lemon squares. 1 1/2 cup plus 3 tbsp AP flour 1/2 cup confectioner sugar 3/4 cup cold butter 4 eggs, beaten 1 1/2 cup granulated sugar 1 tsp baking power 1/2 cup fresh lemon juice Additional powdered sugar for garnish Combine 1 1/2 cup flour, powdered sugar and cut in the cold butter until crumbly. Press into a 9 x 13 greased pan. Bake for 15 to 20 mins until brown around the edges. Combine the other ingredients and pour over the baked crust. Bake 20 mins. Cool and cut into squares and sprinkle with powered sugar. Makes 24 to 36 squares. Linda P