I tweaked my bread recipe to make these. I've made them with success more than without (once or twice they fell afterwards). I think it was because I undercooked them a bit, and then didn't really realize it until after they were cooling on the rack. They are yeast free as my yeast was dead and I wanted a good bun, and it worked fine without. I'm sure they'd make great rolls, too! I often add in some garlic powder and Italian seasoning, and serve with meatball subs or italian sausage.