I like a regular food service hot dog bun. Compared to your standard commercial bun that you buy in a supermarket, a good food service bun is individually baked,(not stuck to the other buns) of higher quality, and sturdier. Examples are Pechter’s, Rockland bakery, and Sabrett.

I love split top buns and thanks to another forum on this site I was able to find them and have them delivered straight to my door- since I live in Big D- and that type of bun is strictly an "eastern" thing. They freeze well too, so when buying I order 3 or more at the same time and freeze them. "famousfoods.com" is the place to go when looking for certain types of foods that you can’t find in your area. I have even managed to convert my spouse to these buns for dogs! That reminds me- time to reorder, used the last ones from the freezer, over the week end.

Actually, I prefer the "standard, commercial hot dog roll"; just as a bbq pulled-pork sandwich is served on a standard, commercial hamburger roll or great beef brisket comes with plain white bread. The meat is the star here and the bread product is just something to hold it plus toppings. That being said, I wouldn’t complain if my dog was served in one of those slightly toasted top split buns. pb

I don’t get too hung up on the bun . . . it’s just the delivery vehicle to me. A plain jane bun is fine by me.

Here in Chicago, a Rozen poppy seed bun (untoasted) seems to be the norm.

quote:

Originally posted by leethebard

Hi,
Like all of you I LOVE a great hot dog….Schikhaus..or Thumann’s…

quote:

But I detest when a great hot dog is put in a standard, commercial hot dog roll. If a place sells a great hot dog in one of those,the meal is ruined, and I don’t go back.

To me those rolls are the equivalent of wonder bread…good for peanut butter and jelly only. I don’t want the bread to over power the hot dog, but it shouldn’t take away from the experience…and a cheap bun does that.
Where have you found a hot dog on a great roll? What was it? What is your favorite "wrap" for a GREAT hot dog?
leethebard

I wouldn’t call it a meal, a snack maybe or something to fill the void. It’s strictly comvience food to me.
But on the other hand if the commercial bakerys would produce a light rye New England style bun I may eat more of them.
This would raise the tube steak to a whole new level. Chow Jim

a regular roll is fine its the quality of the dog brat whatever but a martins potatoe roll that’s stepping it up they’re so good.Try them I’m sure most would agree
http://www.mfps.com/index.asp
and a sack of Gibbles or Utz chips and to wash it down a cold Yuengling Lager….http://www.yuengling.com/
yea it’s a PA thing.[:D]

Well, here in SoCal, we have a lot of cookouts almost year-round, and hot dogs are what I like to bring along. I don’t like the frozen burger patties that people buy in bulk. I like to bring a quality dog, and so I have thought about the bun a good deal. Sometimes I’m good with the Roman Meal product, but usually I would head toward something a little more robust, some so-called "French Rolls". They are like oversized hot dog buns, and since I’m going to load the thing up with onions and cheese, I like the size and sturdiness. These match up well with the larger Hebrew Natl. dogs, and become a meal in themselves. I don’t even think about having a second one. I hate junky, wimpy buns that have no room for what I want in there, that are so soft that your fingers sink in, and which instantly split at the seam. I would not even think about adding chili to a bun like that.
-Scott Lindgren

I prefer New England style grilled

quote:

Originally posted by John A

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GMTA……yes, I also thought that, John![8)]
But..
As for the subject at hand here..

I like NE style, but being in the south, I dont have access to them, so I just use the run of the mill type.
I would love to have an onion hot dog roll… I wonder why they dont make them.. I love the hamburger buns with the onions, and I bet a good dawg would be tasty in a hot-dog roll like that.

I hate to upset the apple cart, but quite often when fixing Koegel Viennas, I wrap them in Pillsbury Crescent rolls. Spread out the unpacked rolls and roll them out to the right size. Add a sliver of extra sharp cheese and a few chopped onions. Roll it around the dog and bake them. Dip in yellow mustard, good stuff. My teenage daughter who won’t eat a regular hot dog will eat these.

When making coneys or regular dogs, I just use a white bakery bun, which I slice myself. I don’t like the precut ones where the hinge breaks.

For regular dogs, I prefer top-split buns.

For jumbo dogs and polish sausages, I prefer a fresh poppyseed roll.

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I would LOVE to try a Chicago-style poppy seed roll- they sound delicious!
In Pa., they have pretzel rolls for sandwiches. I wish someone would make a pretzel roll for dogs.
I had my first Wasses Hot Dogs (Maine) over the weekend. I can’t believe I waited so long to try them!![:I]