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I gave up years ago baking bread in a pan.  I buy aluminum foil pot pie pans 
(4 3/8 x 1 3/16).  They're sold in grocery stores and Walmart in the 
disposable foil pan section.  I also have some 6" straight sided pyrex pans.  I use 6 
of the small ones and 2 large ones when I bake.   I put them on baking sheets 
and as soon as they come out of the oven I tip the buns out of the foil pans so 
they don't steam on the bottom.   Then slide and freeze.  The small ones make 
great regular size sandwiches and the larges ones work better for BLT etc.  I 
use Hodgson Mills yeast (it's gf) - Kroger and Walmart usually carry it (or 
order thru internet).  It has a little more yeast in the pkg and bread rises 
more.


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