My only other comment, after all the great entries re: this pan, is to suggest that if the manufacturer would ever consider designing a similar pan that would produce buns that were slightly wider, it would be great. Several "designer sausages" and also 1/4 pound NY hotdogs are thicker than the standard hotdogs for which these buns were deisgned, and trying to fit them into these slim rolls often rips them open at the bottom, and takes a lot of the fun away. Linda, try baking the same recipe in a 13" x 9" pan, which will give you the ability to cut them as thick as you like... PJH

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