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Hot Dog Buns and Prep Methods
Posted on 10/27/25 at 1:59 pm
Posted on 10/27/25 at 1:59 pm
In search of a good hot dog bun. Tried some fancy brioche buns the other day in an attempt to find something better. They tasted fine, but fell apart with toppings. What’s the go-to hot dog bun of the F&D Board?
Favorite hot dog prep method? Grilled, boiled, or pan/grilled fried?
Favorite hot dog prep method? Grilled, boiled, or pan/grilled fried?
13
Posted on 10/27/25 at 2:09 pm to Aubie Spr96
Bunny Bread Hotdog Buns. Steamed.
Boiled hotdogs, small diced onions, yellow mustard sometimes chili. Occasionally cheese.
Just an old basic southern dog.
I’ll eat grilled if they aren’t turned into a wooden stick which apparently many people do.
I don’t do ketchup on them but I’m not that guy that will tell you it’s blasphemy. You do you. Of people can put macaroni and cheese on a hotdog well I guess ketchup can be a player too.
Boiled hotdogs, small diced onions, yellow mustard sometimes chili. Occasionally cheese.
Just an old basic southern dog.
I’ll eat grilled if they aren’t turned into a wooden stick which apparently many people do.
I don’t do ketchup on them but I’m not that guy that will tell you it’s blasphemy. You do you. Of people can put macaroni and cheese on a hotdog well I guess ketchup can be a player too.
Posted on 10/27/25 at 2:23 pm to Aubie Spr96
I'll eat any version or any prep. I'd tear up Martini's version. But if I'm making I want a soft white bread bun, all beef wiener boiled or braised in the chili, chili, fresh grated cheddar, shaved red onion, mayo and mustard.
Posted on 10/27/25 at 2:23 pm to Aubie Spr96
Split top buns are the GOAT for hot dogs. Hard to find in the south. These are what's used for lobster rolls atc in New England, and the sides are able to be browned on a skillet.
This post was edited on 10/27/25 at 2:24 pm
Posted on 10/27/25 at 2:29 pm to Aubie Spr96
Pepperidge Farm Top Sliced White Hot Dog Buns
Posted on 10/27/25 at 2:32 pm to Aubie Spr96
This is a thread for the F&D board cooking challenge sky tracker lights.
Posted on 10/27/25 at 2:35 pm to Aubie Spr96
Regardless of the bun type, I like to press the inside with my fingers to open up space for the hot dog.
It seems keep the bun from splitting as bad.
It seems keep the bun from splitting as bad.
Posted on 10/27/25 at 2:43 pm to LSUballs
Martin's potato rolls, in all sizes (hot dog, cheesesteak, and hamburger) are the bomb. Brush with salted butter and toast them.
Posted on 10/27/25 at 2:46 pm to Aubie Spr96
burnt ends 
mpt
mpt
Posted on 10/27/25 at 4:02 pm to Aubie Spr96
a decent french bread is so much better
Posted on 10/27/25 at 4:12 pm to Aubie Spr96
Im fine with some plain arse white bread hot dog buns. I like them toasted.
Hot dog gets brown mustard, grilled onions and sauerkraut. Preferably grilled.
Hot dog gets brown mustard, grilled onions and sauerkraut. Preferably grilled.
Posted on 10/27/25 at 4:26 pm to LemmyLives
quote:
Martin's potato rolls, i
Publix has these. I’ll get some.
Posted on 10/27/25 at 7:51 pm to Aubie Spr96
https://lewisbakeshop.com/product/8pk-hot-dog-buns/
Grilled or cooked on flat top. I make chili cheese dogs with mustard and onions (sometimes relish). These buns hold up really well.
Grilled or cooked on flat top. I make chili cheese dogs with mustard and onions (sometimes relish). These buns hold up really well.
Posted on 10/28/25 at 8:07 am to Aubie Spr96
Boiled all beef dog
Great value warmed bun
Lots of yellow mustard
Diced onion
Hot dog chili sauce.
Like God intended
Great value warmed bun
Lots of yellow mustard
Diced onion
Hot dog chili sauce.
Like God intended
Posted on 10/28/25 at 8:34 am to Aubie Spr96
quote:just get your wife to make that sandwich.
Hot Dog Buns and Prep Methods
Posted on 10/28/25 at 8:35 am to tigerfoot
Any grocery store buns work if they are very fresh. When you get a hot dog at an event, the buns are usually specially made that day, and that's what makes the hot dog taste so good. Steaming can revive an older bun to a almost fresh state. No toasting a hot dog bun!
My favorite way to cook the weiners is on a roller grill. If no roller grill is available, I "grill" them in a nonstick pan and roll them frequently. Boiling is lazy and really not acceptable except for kids. I do not like charred dogs.
ETA: When I was in HS, I would occaisionally work the concession stand.
DO NOT GET THE HOT DOGS THERE!
At the end of the night, any leftover dogs were pulled from the boiling pot and put in the fridge. Next game, they put back in the pot for that game. Who knows how many times a particular dog would go through this process before some unlucky sap would get served that hot dog.
My favorite way to cook the weiners is on a roller grill. If no roller grill is available, I "grill" them in a nonstick pan and roll them frequently. Boiling is lazy and really not acceptable except for kids. I do not like charred dogs.
ETA: When I was in HS, I would occaisionally work the concession stand.
DO NOT GET THE HOT DOGS THERE!
At the end of the night, any leftover dogs were pulled from the boiling pot and put in the fridge. Next game, they put back in the pot for that game. Who knows how many times a particular dog would go through this process before some unlucky sap would get served that hot dog.
This post was edited on 10/28/25 at 10:47 am
Posted on 10/28/25 at 12:34 pm to Stadium Rat
I'm not very picky when it comes to hot dogs, except that I want a higher quality dog, like a Nathans, Sabretts, or Hebrew National. Grilling or splitting and frying works, as does nuking them in a microwave and boiling them.
If the grill is going, I will lightly toast the bun. Otherwise, the get a quick warmup in the microwave. I can make it work with just a slice of white bread too, but buns are better.
As for toppings, mustard is required. Ketchup, onions, and cheese are preferred. Hot chow-chow is great. Chili, sour kraut, relish, and slaw can also work. A good Chicago dog is hard to turn down. Pati Jinich has a great recipe for "Dreamboat Hotdogs," a Mexican style hotdog with homemade salsa.
I don't eat them that often, but it's not because I don't like them.
If the grill is going, I will lightly toast the bun. Otherwise, the get a quick warmup in the microwave. I can make it work with just a slice of white bread too, but buns are better.
As for toppings, mustard is required. Ketchup, onions, and cheese are preferred. Hot chow-chow is great. Chili, sour kraut, relish, and slaw can also work. A good Chicago dog is hard to turn down. Pati Jinich has a great recipe for "Dreamboat Hotdogs," a Mexican style hotdog with homemade salsa.
I don't eat them that often, but it's not because I don't like them.
Posted on 10/28/25 at 1:22 pm to SpotCheckBilly
For a quickie prep, put dog in bun and wrap bun with paper towel.
Microwave about 30-45 seconds.
Steamed bun, ballpark-style dog.
Microwave about 30-45 seconds.
Steamed bun, ballpark-style dog.
Posted on 10/28/25 at 2:26 pm to Martini
quote:
don’t do ketchup on them but I’m not that guy that will tell you it’s blasphemy. You do you. Of people can put macaroni and cheese on a hotdog well I guess ketchup can be a player too.
Why is ketchup as a hot dog topping in the same group as max n cheese as opposed to in a group with mustard/chili/etc?
Posted on 10/28/25 at 3:25 pm to Aubie Spr96
Evangeline bread or Martin's.
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