Roland
Clintonville
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I'm talking about the kind that you can slide a frankfurter between. I would like to make some coney dogs and I don't know where to start for the bread. I want something that can stand up to being toasted/grilled and wont come apart when you put the meat in.
Thank you Columbus foodies!
Bristol Bar
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Am I the only one cracking up at this? Something that will hold up to your meat?
CheeseFoodie
Harrison West
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Must admit, I just stopped giggling! That said, have you tried Auddino's?
http://www.myitalianbakery.com/
All of their bread is very good, although I haven't specifically sought out buns for my wienie... sorry, just too easy!
hungrywoolf
Victorian Village
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Yeah Roland likes nice firm buns.
lifeontwowheels
Highland West
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I was wondering how long it would take for this one to hit the gutter...
Bristol Bar
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Looks like exactly 9 minutes.
hungrywoolf
Victorian Village
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English style?! About as English as English muffins. People don't eat hot dogs in England. They eat Sausages (aka bangers)
Cookie
Flyntonville
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What does "My anaconda don't want none unless you got bunns hon" mean in that song "Baby got back"?
Sorry, that's not very helpful.
CheeseFoodie
Harrison West
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The split-top buns originated in New England and work great for lobster rolls, clam rolls, etc. Just not sure they're the best fit for a hot dog...
Bear
The woods
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CheeseFoodie wrote >>
The split-top buns originated in New England and work great for lobster rolls, clam rolls, etc. Just not sure they're the best fit for a hot dog...
Actually, come to think of it, I did see them for lobster rolls there... just don't remember them with hot dogs.
CMH Gourmand
(King of) the (Clinton)ville
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The split top bun is also known as and labeled "New England style". The bun holds us quite well when toasted. I have had many (insert giggle) hot dog parties and that type of bun has been very popular. The bun should be steamed and lightly grilled with loads of butter.
Some bakeries make buns - I would check with Best of the Wurst and see what they use.
Manatee
The eternal present
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I wonder if there is anyplace that makes long challah rolls. that seems like it'd be about perfect.
Something light, fluffy, eggy and a little sweet, that gets a nice little singe on it when toasted. Even better would be if there was just enough actual recognizable wheat flour in there to give it a bit more heft, while still keeping a nice light taste.
Anne
King Lincoln
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You could check out brezel's pretzel buns.
patient_zero
Falafel District
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They may not be the best in Columbus, but they caught my eye yesterday. I saw bags of Kroger brand "New England Style" buns on the shelf with other buns.
They would accommodate your dog, in addition serve as a great vessel for a lobster roll or clam strip sandwich. I'm so missing Maine right now.
Maine lobster roll
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