These pretzel rolls (or pretzel buns) have a definite pretzelish flavor. I assume you could roll them into a snake and cook as a soft pretzel, although I think you could actually make a pretty decent bagel this way as well. I made these as hamburger buns, so I shaped them more flat, but for an actual roll, you'd shape them more spherical. In the blog post, Mel's husband asked if she bought them from a fancy store; Kirsten also asked if I had bought them somewhere. I made half the recipe and ended up with 8 well-sized hamburger buns. Also, I cooked them on our pizza stone with a little cornmeal under each.