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hamburger & hotdog rolls

havin a big shindig on the 4th,lookin to find a great roll to accompany my burger and dog

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  1. Well, define "great."

    Especially on a hot dog, the roll is basically an edible napkin. Buy some split-top JJ Nissens at the supermarket, butter the sides, toast 'em on the grill, eat. Anything more than that -- for example, the giant wads of flavorless bread dough at Spike's -- starts to compete too much with the franks and their toppings.

    As for hamburger buns, the closest I have found up here to the canonical hamburger bun of my youth (the almighty Mrs Bairds) is probably the Pepperidge Farm Sandwich Bun with sesame seeds. Most hamburger buns up here are a little weedy in terms of size, and the only other decent-sized seeded bun, the Martin's bun, is oddly rubbery in texture. The PFarm buns are big enough to handle a substantial burger and the requisite toppings.

    7 Replies
    1. re: BarmyFotheringayPhipps

      I agree totally with BFP. Split-top for hot dogs, and butter both sides; and we've found PF the best for classic sesame seed buns.

      For fancy - Iggy's brioche rolls, which I bought for the first time this year. Not feasible price-wise for a big gathering, but I LOVE these.

      Hopefully the pics are working now - between Beetlebug and I, we have multiple posts of the Iggy rolls with the chorizo burgers from Goin's "Sunday Suppers":

      http://www.chowhound.com/topics/39707...

      Edited: Looks like they're not working - but they are on my profile. These are the Iggy's rolls:

      http://www.chow.com/photos/44418
      http://www.chow.com/photos/46843

      1. re: Rubee

        And just realized that I do disagree with BFP that rolls are only "edible napkins" ; )

        Buttery, slightly crispy roll with a juicy hot dog (and for us, Nance's Mustard and grilled or chopped onions) is key, especially since those split-tops are a New England classic. BTW, if any of the 'Hounds cook, Jasper White's recipe in "Lobster at Home" for split-top rolls are the winner for this since it's the same for the quintessential NE lobster rolls .

        And E just reminded me that he likes "Arnold's Select" hamburger rolls better than PF (we disagree - hah).

        1. re: Rubee

          rubee-- OMG- those burgers look fantastic.

          1. re: macca

            Thanks Macca! They're even more delicious than they look, made with ground pork, chorizo, and applewood-smoked bacon. It's a fantastic recipe from a new favorite - "Sunday Suppers at Lucques: Seasonal Recipes from Market to Table". The recipe is in the first thread I linked above from the Home Cooking board. I'll be making them all summer - and to keep this on track - will be using brioche rolls from Iggy's. I buy them at Whole Foods. I'll check Iggy's at the Dewey Square farmer's market tomorrow to see if they have them there.

            1. re: Rubee

              I will certainly read the thread, and will find the recipe, as there is nothing quite as good as a burger on the grill - and the chorizo sounds great. I have made burgers with grounf lamb, but never with pork. Thanks for the pictures an reports

        2. re: BarmyFotheringayPhipps

          Love PF too. Even better, Anzio's and Son's "hearty" sandwich roles. We buy them at Kurkman's Market in Brookline.

          1. re: BarmyFotheringayPhipps

            Wilson Farms in Lexington has good rolls which I believe they make themselves. A couple of summers ago, Clear Flour was making hot dog rolls which were available at the Brookline Farmer's market on Thursdays. I haven't seen them recently but if there are requests maybe they will start carrying them again.

          2. I'm a huge fan of Martin's potato rolls, which can be found at every major supermarket. I much prefer them to any of the more fancy options.

            http://www.potatoroll.com/

            1 Reply
            1. re: Blumie

              I'm a big fan of Martin's potato rolls & buns too.

            2. B and R breads makes hamburger rolls(last year anyway, haven't been in a while-which reminds me...), slightly sweet and eggy. Not quite a brioche. If you ask, they can likely make them into hot dog rolls too.

              1. Iggy's Black Pepper Brioche rolls as fantastic with a grilled hamburger. You can get em at Whole Foods.

                1. I agree with BFP about hot dog rolls, but for hamburgers, especially good-sized (i.e., half-poundish) ones, the Shaw's in-house bakeries make some surprisingly good bulkie-style rolls, in plain, poppy, and sesame versions. They're big, not too squishy with a very slight bite to the crust, and eminently toastable. You bag your own from the bakery case with the plexi-covered compartments, which is probably what keeps them from getting all mushy.

                  Not all Shaws have them but the one on Comm Ave near Packard's Corner does.

                  2 Replies
                  1. re: BobB

                    We actually used a couple of those last night as the rolls for a couple of backyard burger: they're also nice for us since we usually only need two rolls at a time, so we don't have 3/4s of a package going to waste. But given a choice, I do always prefer something like the Pepperidge Farm rolls.

                    1. re: BarmyFotheringayPhipps

                      I agree, being able to buy them individually is a nice plus. My son and I take our burgers on buns, my wife (Russian) doesn't see the point of sticking her kotlyeta into a piece of bread.