I initially made these rolls as a hamburger bun for a Chili Lime Chicken Burger, but have now used them for a variety of sandwich recipes. They are a very versatile roll and taste great toasted with burgers, deli sandwiches, and even as the base to a great Eggs Benedict.
They’re easy to make and you probably already have all of the ingredients in your kitchen. Because they’re a little more dense than your typical hamburger bun, I like to make my rolls thin so the bread doesn’t overpower the meat. Like most bread, they’re best fresh out of the oven, but you can toast them the next day to enhance the flavor.