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Jun 28, 2006 04:03 PM

New England top split hot dog buns

I am looking to order traditional East Coast hot dog buns (top split) for the 4th of July. (Serving crab rolls, instead of lobster rolls) Anyone know where I can either find them in Seattle or order them online or by phone?


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  1. Here's an old link with a few on-line resources

    Thank the 'overheard in the boards' for this response. I probably would not have seen your request otherwise.

    You should also post this on the Seattle Board (or whatever it is called) and ask this same question for the area you are in ... sort of, "I asked on the General Board for online resources. Are there any places in the Seattle area that sell these buns".

    Have you tried calling restaurants in your area that might sell those buns? I notice there is a lobster roll discussion on the Seattle board.

    1. If you have a bakery that makes its own hot dog buns, buy them before the bakery slices them, and cut the split yourself on the top rather than on the side. Acme in the Bay Area does not slice their hot dog buns so you can slice them yourself however you want.

      1 Reply
      1. re: farmersdaughter

        It's not the same. It's not just the cut but the side of the bun is different. It is not brown but white bread so it can be spread with butter and toasted.

      2. Go to and search for JJ Nissen Frankfurt Rolls. They have them and ship. They are the real thing made in the traditional rectangular shapes for easy toasting on the outside. They are something we stock up on when we go home to nothern NY state. Buy I miss them. You can't just subtitute uncut hot dog buns and get it right. The soft sides and the sahpe make them totally different.

        2 Replies
        1. re: Candy

          Oh, you just made me so happy! I'm Portugeuse, from Massachusetts, and that site is full of wonderful things!

          I add the link to my post, because there's a typo in the link you gave, and it brings you to a "this domain is for sale" page.

          1. re: manraysky

            I too am from Mass, and am SO HAPPY to find that site. I will be sending for them for sure. Living in Florida, they don't have the New England style ANYWHERE. Does anyone have the link for the Hot Dog Roll pan?? Thanks all :)

        2. I know the type you're referring to and thank goodness I still have friends back home (Boston) who can fedex them to me anytime I want but now I can make my own. King Arthur made a hot dog roll pan so you can too for 39.95. The website is

          7 Replies
          1. re: woodhva

            I'm glad someone revived this from last year. I was just in the store the other day and looking at these horrible things and wondering, what's the fuss? Why do people seem to want these things? I've been in NE just about all my life and have had these things as hot dog buns in everything from grade school lunches to backyard cookouts and I think they're ridiculous.

            First - I cannot stand American standard white bread, a la Wonder. It's just a spongy mass - no crust, no crumb - no taste - who would bother to put this in their mouth?

            So now we take that spongy mass dough, cook a wide flat loaf with splits, then slice the top of each section so you can put a frankfurter in... I don't get it. I understand that we can be nostalgic for even the crappiest of foods - but this is beneath any foodie's consideration.

            The best hot dog places around her are little mom&pops, like Eliot's in Lowell, where they will take a delicious natural casing skinny dog, put it and the condiments (for me, kraut) in the bun and grill both sides on the griddle or in a panini like sandwich unit. It comes out like a long grilled cheese. It's better than having that mushy roll "raw", but appetizing?

            I remember the street vendors in Germany - at the Weihnachtsmarkets and other places - where they had nice crusty long torpedo buns - brochen-like, but longer. They would push these down onto these stainless "pole" toasters, putting a hole into them and then toasting them from the inside. They would then load it with a senf-covered (mustard) long wurst - you choice - bauernwursts, brats, nice livery wursts (I don't remember the names).

            I understand that perhaps, if I still lived in Germany, I'd probably say how could you like these things? And be nostalgic for the NE dogs and the NE buns... but honestly, I don't think so. I just don't think that I would ever be nostalgic for these mushy psuedo-breads.

            1. re: applehome

              LOL!! Maybe so but it's not even about nostalga. It's about being able to grill them (panini style - my fave) unlike the ones where I live (AZ). I'll will be in Bradford, MA next week. I'll have to check out Eliot's while I'm there. Thanks for the referral.

              1. re: applehome

                Yeah, like woodhva said it is about the grilling the roll and the butter.

                Also, I like the bun to dog ratio. It should be about featuring the hotdog and not the bun. Often German sausages are heartier and can stand up in a crusty, heavier roll .. in fact require it. I wouldn't put a brat in a New England hot dog bun.

                Too much bun for a thinner American frankfurter causes the frank to get lost ... and the toasting is lovely. There's the contrast of textures ... slightly crunchy outside, comfortly soft inside absorbing any juices or condiments. With a normal hot dog bun you can toast the inside but then it doesn't work as well with the condiments, sort of sloffing them off rather than embracing them.

                The New England hot dog bun is about featuring what it is holding. That's why it is so good with lobster which is about butter. The outside of the bun can be buttered and grilled adding an enhanced butter taste to the lobster roll.

                1. re: applehome

                  Oh, while we're at it, the deli's (or lack thereof) and bakeries in Seattle really suck compared to Boston. Noone here in Seattle sells egg bagels, that I know of. I miss the egg bagels I used to get in Brookline. I like Seattle, but foodwise, New England 's got it beat by miles. Top loading hot dog buns, egg bagels, smoked whitefish, lobster rolls, GOOD fried clams (Ivar's, you don't know clams!), real good chocolate cakes with buttercream frosting like Lederman's of Newton had, and finally, pizza. Noone makes pizza here like Boston, especially W House of Pizza in Watertown. And the hot dogs of Salem Willows! Ohhh, the wonderful food memories of New England.

                  1. re: ionosphere

                    I don't know how long it's been since you've been in Boston - but, sad to say, it's almost impossible to find a good bagel here now! Most of the bagels I find here are big and mushy - yuk - although I've been told there is one precious place in Chelsea that has both great bagels and - sigh - corned beef... haven't made it out there yet.

                    Still have great fried clams here - don't forget all the terrific homemade ice cream places - we do love our ice cream here! (but I make better pizza than most places here.. ha - I'm so humble!).

                  2. re: applehome

                    I think Eliot's closed last week.

                    1. re: CRK

                      You're right - I looked it upon the Sun site:


                      quel dommage!

                2. I live in Seattle and grew up in the Boston area. I cannot find anywhere around here a place that sells those top loading hot dog buns, so I can toast on the sides. Why don't they sell around here?

                  2 Replies
                  1. re: ionosphere

                    Because it is a peculiar Northeast "treat" and it probably is not what people buy in Seattle. I happen to now live in NH part of the year and I was, at first, surprised that all the supermarkets here do not have "normal" looking hot dog rolls. Nor do they have Cuban bread, the way all the supermarkets have in Miami.

                    1. re: Sinicle

                      I order mine at I order several packages and freeze them. When I'm ready to eat one, I butter it frozen. It thaws while toasting.