I have been really wanting to try these buns for hamburgers, but I'm a little concerned because I have a kind of quirk. I always cut hamburgers and sandwiches into 1/4's. I also do this with cinnamon rolls, and they do tend to come off in layer pieces. The description says these are very sturdy and there is nothing "slushy" in the roll, but I just wanted to ask if you thought the bun would stay together if cut in quarters?? That also brings me to: If I leave out the minced dried onions altogether (ulcers) what would happen if I just baked them free form as one of the few pans that I haven't purchased from KAF is the hamburger bun pan? This would be a perfect dinner for the National Championship Bowl Game tonight! Thanks for your help, Suzanne btw: I usually read the entire Q & A after the blog just in case my answer if already there, but this time I was short on time and figured my 1/4 question was probably bizarre enough to be unique so I skipped that part. In other words, I apologize if someone did already ask either part of this question!

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