Bread-Bakers v114.n009.1

I just made slider rolls. All I did was make brioche dough, separate 
into 1 oz. balls, flatten into disks, let proof (on Silpat-covered 
sheet pans, not touching), and bake.

The only issue is that they had a tendency to become round (not flat) 
in the oven. My solution was to flatten them severely prior to 
proofing. In fact, I squished the middles more than the outer edge 
(made them concave). Egg wash helped me do this with my fingers as it 
made a slippery surface.

I also reduced the oven temp to 325F (an unusually low temp), which 
helped a lot. This prevented/reduced the outer edge from setting 
before the inside (which is a major cause of rounding).

Best of luck,
Allen