How about making some of the buns into croutons. (Personally I would NOT bother cutting off the "crusts.") You could freeze the croutons for later use.

Bacon-Onion Croutons

5 sl Firm white bread
Or 6 slices French bread
2 tb Bacon drippings
2 tb Olive oil or vegetable oil
1/2 ts Onion powder
1 ts Poppy seeds

Cut crusts from 5 slices firm white bread or 6 slices French bread. Dice
bread into 1/2-inch cubes. In a large frying pan over medium heat, heat 2
tablespoons bacon drippings with onion powder and poppy seeds. Add bread
cubes, stirring well until coated with mixture. Transfer bread cubes to a
rimmed baking sheet and spread in a single layer. Bake in a 300° F oven
until lightly browned and crisp (25 to 30 minutes). Cool. Makes about two cups.

OR

CROUTONS:

Melt 1 tablespoon butter with 5 tablespoons
best-quality olive oil in a large skillet. Add 2 small
garlic cloves, minced; 1 teaspoon oregano; and 1/2
teaspoon thyme.

Cut 5 slices day-old bread into 1/2-inch cubes and fry until lightly browned. Remove to a paper-towel-lined plate to drain.

OR

You could also chop some of the buns into pieces and toast them in the oven to be saved for "stuffing" at a later date. (freeze after making it ready to become stuffing)