Split Buns

Reading over todays featured restaurant (Guidas).. I looked at the picture of the hot dog in a split bun.. Now I wonder... is this just a piece of bread folded over, or is it a bun of some sort? Never seen anything like it before, other then when funds where low and I've used bread for a bun... Regional thing here?



http://www.roadfood.com/Reviews/Overview.aspx?RefID=1188

That's a standard New England-style hot dog bun. They are split from the top instead of from the side.

You're in Michigan, I believe. That being the case, look for Nickles New England-style hot dog buns. They sell them in supermarkets, etc., in Michigan. Nickles Michigan distribution center is in Kalamazoo.

These type of rolls are definitely a regional New England thing, which I desperately missed when I lived outside of New England. In my opinion, the best "rolls" (lobster roll, clam roll, etc.)come on this type of bread, buttered and grilled. However, some people I know (who grew up outside of New England) don't really care for them, as they tend to be like squishy white bread if they're not toasted or grilled. They're much better that way. I think they're perfect for what they're designed for. One of the best examples of Yankee ingenuity.

Uncle Vic--once you DO get them--its will amaze you the difference in a hot on one of those toasted beauties vs a regular bun! I have to get my brother to send me a few packs now than to maintain my addiction! Great for dogs--lobster and clam rolls of course---but also toasted with tuna salad or EGG salad!!!!-or Ham or Spam salad! I love them---even like to toast them(grill with butter actually) and stuff a slice of american cheese in the bottom with a little mayo and some fried balonga!!! I also like the fact that i can set down a dog with muctard onions and relish stuffed high and it doesn't all fall out!!!---and you are right the picture does look like a slice of bread---but the buns have "Crust on the bottom---they are baked very tight next to each other and sliced a part--with a slice part way down in the middle of the top of the bun.

When properly buttered and grilled, the bun gets toasty and crisp on the outside and the inside gets soft like a steamed bun -- it's a great textural contrast. To paraphrase Tiki, if it fits in a hotdog roll, it'll be better on a buttered and toasted New England-style roll.

I grew up near Charleston, West Virginia & a great local restaurant chain called "Blossom Dairy" served their hot dogs on split buns. Blossom Dairy stores were all the same, built in the 1930's, they were decorated in great Art Deco style, with a long counter with seating & a line of booths. They served great food,especially ice cream. I fondly remember remember having my first chocolate malt with my dad.

All of the Blossom Dairy stores but one are gone. The downtown Charleston store have been renovated with all it wonderful Art Deco style & an upscale restaurant is now located there. The restaurant wins awards for it's "cuisine", but I would give anything for a slaw dog on a slit bun with a malted milkshake.

I agree with the previous posts: New England style buns kick serious ass. For a long time I used the regular hot dog rolls from the grocer's deli, but once I discovered Friehoffer's (another regional chain) New England rolls there was no going back.

-Hugh

This is the type of bun used in New York's "North Country" for our regional favorite "Michigan Hot Dogs" The only difference is that the bun is sliced on the "bread" side and not the top or "crust" side. For more details about our great regional favorite, go to www.pressrepublican.com and look for the link to "Michigan hot dogs".

Wally
Plattsburgh, NY

Local drugstore (NC)when they still had a grill in the store, used these same buns. Loved those hotdogs. These buns would probably work better with this relish. Anybody know where you can get them?


This relish has everything you need, mustard, onions, etc.

Best thing on yer dawgs, 'cept yer lips!

I hardly ever have hot dogs anyplace without good ol' New England buns.

quote:

Originally posted by wheregreggeats.com

I hardly ever have hot dogs anyplace without good ol' New England buns.

Whether they are a N.E. favorite or not; they have always been my preferred style of "bun" with a dog or sausage. Much easier to toast/brown/grill. Since they are not readily available "down here"; I usualy improvise same using whatever I can find @ time.

quote:

Originally posted by Adjudicator

quote:

Originally posted by wheregreggeats.com

I hardly ever have hot dogs anyplace without good ol' New England buns.

Whether they are a N.E. favorite or not; they have always been my preferred style of "bun" with a dog or sausage. Much easier to toast/brown/grill. Since they are not readily available "down here"; I usualy improvise same using whatever I can find @ time.

Here's what I have done when New England-style buns were not available. I'd take a regular, side-cut bun and make a second slice in the wider portion, to center it. Then I'd slice off the browned side to expose the white. Then I'd butter both sides and grill the bun before placing the hot dog in the new cut I'd made.

Thanks for all the input! Now that Tiki explained how they're made, I can see why I thought it looked like a slice of bread... And thank ya Mr Hoffman for clueing me in on Nichols... I've seen they're name on the store shelves somewhere around here.. Now to find them again.. This gives me something new to try now!

Tiki's explaination is right on the money. And it the PERFECT bun for a lobster roll, fried clam roll or crab roll. Lightly buttered and toasted on each side and heaped with lobster........oh gosh, doesn't get better than that! In 15 years of living in South Boston I do not recall seeing a regular hot dog bun in any store, they were all split buns.

lleechef: homogenization marches on. Now it's about 50/50 between regular and split buns at Shaws/Star or Stop and Shop.

I did not know that! I've been gone for five years.

Lleechef---i noticed that when i was back home taking care of my Dad that it was the first time iremember seeing regular buns available everywhere, I sincerely hope this is not a sign that the topsplit bun is on its way out!!!! I never understood why they werenet made EVERYWHERE!--they really are a great bun--i remember getting them one time in whole wheat--would LOVE to get them in Rye--maybe i should buy me an oven---or better yet find some younger local baker to custom them for me and market them myself.

quote:

Originally posted by tiki

Lleechef---i noticed that when i was back home taking care of my Dad that it was the first time iremember seeing regular buns available everywhere, I sincerely hope this is not a sign that the topsplit bun is on its way out!!!! I never understood why they werenet made EVERYWHERE!--they really are a great bun--i remember getting them one time in whole wheat--would LOVE to get them in Rye--maybe i should buy me an oven---or better yet find some younger local baker to custom them for me and market them myself.

Tiki... I have a killer sour dough rye starter if your intrested! Been trying to make Latvian Black Bread but cant get the darn thing to rise more than 1/2 an inch... ARGHHHH... But the flavor is there!

Vic-there is a saying that goes---"Cooking is art. Baking is SCIENCE."
There are SO many factors to consider in baking---the days weather---the climate in general--humidity--its amazing.Especially with bread! For ionstance--i love sour dough and french baggettes--and for sour dough---no sour dough bread is quite the same as San Fracisco area sour dough italian----and no baggette in the country is quite like the marvelous bread that makes NOLA's Poorboys and bread puddings what they are today. I think i would be better off just talking to athis great young baker i found in Tuksa and have them custum baked. Im sure that if i brought him a coulple of packs he could duplicate the shape with good breads--i know a good unbleached white and whole wheat would be great and i would LOVE to taste a topsplit potato bun!! Buttered and grilled!!! and i love some nice rye ones to go with the buffalo brats we get down the way!

I've been really intrigued with these. I have never seen them here on the West Coast. Anyone know of their availability in CA?

quote:

Originally posted by EdSails

I've been really intrigued with these. I have never seen them here on the West Coast. Anyone know of their availability in CA?

I lived there for over 30 years and never saw any unless i brought them back with me.

Bummer----and I've got a pack of natural casing franks in my freezer waiting for the perfect bun-home!

If anyone hears or knows of where or how to get these buns in Texas, please let me know. I would be eternally grateful. They are the best thing since, well, sliced bread.

quote:

Originally posted by Prana1971

If anyone hears or knows of where or how to get these buns in Texas, please let me know. I would be eternally grateful. They are the best thing since, well, sliced bread.

If i do find them here in Oklahoma--i will let you know>

To all,

I cannot speak for all of the country but here in Maryland we can get split top rolls from Pepperidge Farms, they sell them in the local mega-mart. I do not know if they ship them across the country but you can call them directly at 1-888-737-7374 to see if they are available.

BB

quote:

Originally posted by tiki

Vic-there is a saying that goes---"Cooking is art. Baking is SCIENCE."
There are SO many factors to consider in baking---the days weather---the climate in general--humidity--its amazing.Especially with bread! For ionstance--i love sour dough and french baggettes--and for sour dough---no sour dough bread is quite the same as San Fracisco area sour dough italian----and no baggette in the country is quite like the marvelous bread that makes NOLA's Poorboys and bread puddings what they are today. I think i would be better off just talking to athis great young baker i found in Tuksa and have them custum baked. Im sure that if i brought him a coulple of packs he could duplicate the shape with good breads--i know a good unbleached white and whole wheat would be great and i would LOVE to taste a topsplit potato bun!! Buttered and grilled!!! and i love some nice rye ones to go with the buffalo brats we get down the way!

I hear ya on the science... I normally have really good luck with doughs, but this rye is real heavy... I've tried it five times now and cant get over the hump of making it rise... I've given it more yeast, more food for the yeast, made sure it was cozy while trying to rise... Totally perplexes me trying to figure it out... Bakery on the southwest side of town sells it for 4 bucks a loaf, but would like to conquer this on my own! (Family tradition... Just rest of the family thats made it have passed away)...

If you see "hankering for HoJo franks and buns" there is a whole lot more discussion about this delicacy there. I have read all the comments. I have also e-mailed Safeway, who is one of the biggest markets in Central California, and Pepperidge Farm, who says they'll get back to me soon. If anyone else in California finds a lead, please let us know. I know the Lobster Direct people will send them, but $7.45 a dozen is a bit steep if you can get them in the Midwest for $1.49 for 1/2 dozen ( I hope I read that right ).

that's a hot dog bun from new england, for sure. very common there. you have to have the same kind of split at the top bun for an authentic "new england lobster roll".
it looks really yummy!

Asked my wife to pick up some hot dog buns and she found some in the }instore bakery" here at the local market, when i went to have a couple of dogs today i realized that they were NOT sliced and they were baked all snugged up so yopu could pull them apart and when i did i realized that they were perfect for topsplitting!!!! So I did--and buttered and grilled them and ---TADA---they were great!!! So for all you folks looking to get some New England style buns--look in the bakery section and see if your bakery has them and split them yourself. I know that this ol ex new englander is now buying ALL my hot dog buns at THAT store! With those buns and the dogs i found at Walmart superstore--(the ONLY natural casing bogs i can find around here)--a little bit of Mrs Renfro's chowchow,chopped onions and Gouldens--i may have just eaten the best Hot Dog in Oklahoma!!

Tiki,
Can you tell me the name of your local market ?? If we have the same one here in Salinas, CA I can maybe find them myself.

Barquats/Barb