Now, you'll want to take these buns and split them, cut side up, on your baking sheet.

Once that's done, you'll want to butter them. If you don't have spreadable butter, do what I did and mash it with a spoon. This will soften it up so that spreading it doesn't tear up the buns.

Now, spread fairly generously on the buns. Make sure you get all the way to the edges.

The next step is to sprinkle some celery salt on the buns. You want them looking about like this. Too much more and they're unbearably salty, too little and you don't get the 'right' flavor. Try some with varying levels of intensity to find what you like personally.

Once that's done, cover them with the parmesan cheese. No need to be cooking-elitist with this stuff; we're not exactly making a high-class recipe here. The Kraft Green Can Stuff will do fine.

Make sure your oven rack is set as high up as it will go.

Now, set your oven to maximum pain. That is, BROIL.

This is what it'll look like when you're ready to put them in:

In they go..

Watch these suckers CLOSELY and CAREFULLY because they can go from not done to very done in just a couple of minutes.

You may have to get fancy and move the sheet around to get everybody to the same level of perfection.

Once you're all done, they'll look like this. Then you can put them on a serving plate or basket or something if you want to be all fancy.

They never seem to make it that far in this house, though.

Now that you have learned how to make toasty bread, please be sure to view these other buns recipes.