It has come to my attention that a majority of Americans are missing out on proper hot dog buns. A proper bun is sliced along the top, able to stand on its own and hold toppings without spilling; exposed crumb on the sides allows for toasting the buns, optionally with butter on a griddle, elevating the hot dog experience 10-fold.

If you are still buying side-sliced hot dog buns, you are missing out on most of the joys of hot dog eating.

As a kid, I'd use plain sandwich bread for my hot dogs since my folks wouldn't buy buns. I'd wrap a slice of cheese around the hot dog and nuke it for 10 seconds. Sometimes I'd add ketchup on afterward. Good stuff.

>>21419780
>As a kid, I'd use plain sandwich bread for my hot dogs since my folks wouldn't buy buns.
What the heck?

For comparison, this is an example of an improper hot dog. Note: it does not stand up, the dog and condiment are spilling out, it cannot be toasted, and the bread to dog ratio is much heavier on bread.

If you are not from New England, you likely eat this style of hot dog. This is why you were never a big fan of hot dogs. It’s not the dog’s fault, it’s the wrong bun.

Aren't top sliced buns an upstate New York thing? I've got a friend from some wealthy community up there and he bitches about how top-sliced buns and white hotdogs simply didn't exist elsewhere.

>>21419802
I grew up thinking top sliced was just the normal hot dog bun. It’s standard everywhere in New England (and I guess parts of New York). Any restaurant or food stand or sports stadium around here will serve dogs in top sliced buns, almost always toasted.
>white hot dogs
I almost don’t want to ask what the hell

>>21419810
>I almost don’t want to ask what the hell
I haven't had one but the way he described them, it just sounded like an emulsified bratwurst rather than a chunky one. He mentioned spices used (is l coriander seed, mace etc). Doesn't sound bad at all but that's likely because my mother is Swiss so I grew up with plenty of white hotdog-like sausages. I only wonder why upstate New York would have them.

>>21419825
Actually that does sound good. I like kielbasa best out of the common sausages because of its emulsion texture—chunkiness in sausages triggers my gag reflex

>>21419778 (OP)
is this a picture of what we're missing out on?
we have those. also,
>american flag plate

>>21419831
Yeah, my wife's best friend is the same way. She doesn't like the texture of ground beef so hamburgers are a big no-no but she'll go to town on kielbasa and hotdogs. I always have to buy extra if we're having them for a cookout because she won't eat the burgers and she's iffy on bone-in chicken.

>>21419836
It's likely an Independence Day cookout, hence the plate.

And to OP:
can't you just buy an unsliced loaf of "sandwich bread", cut a thick slice and butterfly it to act as a top-slice bun? Or are bread loaves too tall?

>>21419843
It’d be too tall yeah, and the top would be relatively flat (vs tapered). These do need a special pan to bake apparently. The added cost and labor is why they aren’t popular outside of New England, but that cost and labor pays off 10x in the final product. I’d easily pay double for top sliced buns over side sliced, which is a glorified sub roll.

>>21419898
Why not buy unsliced buns and slice the top yourself, then?

>>21419914
I haven’t seen unsliced buns in grocery stores but that’s viable if they do exist

>>21419898
>>21419914
Or just take any soft-bread recipe and halve it. Place into a typical loaf pan, bake until done then slice and butterfly. Doesn't seem like you'd need a special pan at all if you just use a shorter loaf.

>>21419922
>grocery stores
I see a few from time to time here (Delaware) and I'm sure they're always available, they're just not something I pay attention to. Still, there are numerous bakeries here and in Philadelphia, particularly Asian ones, where o can but unsliced buns. I think Lidl's bakery has them, too (but don't quote me on it).

>>21419924
It’s the top part that’s tough, I have no idea how they taper the edges like this vs. having one whole rounded top to the loaf

>>21419935
>I have no idea how they taper the edges like this
Multiple buns placed in the same pan. That's all there is to it. Make your dough, divide it into portion sizes, form your buns, place them next to each other in the loaf pan and bake. It's a super common technique in Hong Kong. Lemme get you a video, gimme a sec.

>top sliced glizzy buns
pathetic

>>21419942
Honest question if these buns were available outside of New England, say a fast food chain in Southern California specializing in “Boston-style” franks, is there a market for that? It makes me sad that most Americans aren’t able to enjoy a proper hot dog, I feel that’s a niche I can fill

>>21419948
Haven't a clue. I'm not actually /from/ America, I just live here. I don't really know what would be popular, where.
Here's a video showing the technique in talking about. No, I am not Chinese:
https://www.youtube.com/watch?v=Un9HIyJJ-QI

>>21419948
>is there a market for that?
No

>>21419780
Go corner to corner, not straight down the middle like a psycho

>>21419785
You can toast these, I do it all the time in a toaster even.

>>21419778 (OP)
Looks like a twinkie weiner sandwich without the cream
https://youtu.be/jdiSZRNyvK8?si=wCZgsTvx2Qd7nZ_R
>>21419784
I don't know about hot dogs but plain bread works fine with a regular barbecued sausage, especially if it's plain white bread
I used to think Southerners were crazy for having plain white bread rolls on the side with their BBQ but I get it now