GE Profile......dual fuel. Yes, I was using convection.

Just guessing, but did you let it get to temp first?

Let it preheat 15 to 20 mins longer than the initial ready signal to insure the mass of the oven cavity is at a stable temperature.

Any chance you accidentally used convection roast instead of convection bake? That blows heat more vigorously than convection bake. The rolls closest to the blower would have over cooked.

It looks like the hot air flow wasn't distributed evenly. Were the dark ones baked in the back corner by the blower & back heating element? Maybe try two 12-muffin pans on two racks to allow for better air flow.

Something else to consider: breads that need to rise do better with a regular bake setting, where the heat comes from the oven bottom. (Says the wisdom of the internet, so maybe it's true, maybe not, but worth a try.) I'd try your recipe again in the same 24-muffin pan on regular bake. If you still get dark ones in the same corner, then you've got a hot spot in your oven. In that case, 2 smaller pans on 2 racks on convection bake to gently distribute the hot air might work better.

One more thing to consider: go into your oven settings to see if your convection settings automatically convert normal baking temperatures. It should automatically lower a normal baking temp by 25 degrees, but perhaps this setting is turned off.

My 17+ yo GE Profile (electric, not dual-fuel) doesn't exhibit that problem. The convection fan reverses direction every few mins. It has multiple convection modes. Convection Multi-Rack Bake runs the fan and only the 3rd element around the fan. Convection Single-Rack Bake runs the fan and regular bake elements (lower bake and upper broil at reduced wattage). Convection Roast runs the fan and broil element at full wattage.

Yes, I did preheat and, no, i didnt use convection roast. That setting does automatically adjust the temperature. The rolls in the back left cœrner were too brown. Ill try again using regular bake. Thanks for this great information.