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Do you toast both sides of your buns?

The supermarket bread aisle is overflowing with hamburger and hotdog buns. All kinds. All varieties (except my favorite New England style hotdog buns they no longer sell around these parts anymore :-(

At our BBQ's we sometimes grill/toast our hamburger buns on the inside, the part the burger goes on, but not the crust side.
I see a lot of friends and families of ours toast both sides at their BBQ's.

I find it dries out the bun much more when toasted on both sides and the crumbly texture isn't as pleasing as a soft bun.

What is your preference?

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  1. inside only. And inside-face down in the toaster oven. Nice "girll" marks on the bun that way.

    1. I butter the inside and toast on my cast iron griddle.

      1. <except my favorite New England style hotdog buns they no longer sell around these parts anymore :-(>

        Pepperidge Farms makes them and they are available on L.I. Read more here http://chowhound.chow.com/topics/3053...

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        I prefer buns toasted on one side only for hamburgers, and untoasted for hot dogs (top-split, of course.)

        6 Replies
        1. re: EM23

          EM23, I just picked up some top split at Trader Joes.
          Pepperidge farms are available at the local KK but only when they feel like stocking them and they fly off the shelves before you blink!

           
           
          1. re: Gastronomos

            "and they fly off the shelves before you blink!"
            There are a lot of us split-top devotees out there, Gastro.

            Do tell how TJ's buns are. I have found most breads that they sell to be pretty good.

            1. re: EM23

              "There are a lot of us split-top devotees out there.."
              by the scarcity of these things around here and the over abundance of the other one would never know...

              Our first try at the TJ's split top (haven't tried the "whole wheat") and my impression is...meh... I have to find another source. Not that they're bad. Just not the right texture. Yet still a happier bun/roll than the "regular", unless I'm in the mood for potato rolls...........

              1. re: Gastronomos

                Good to know. I like the PF split tops...reminds me of the Ho Jo's from my childhood.
                I had my first potato roll at a bbq last summer, and really liked them.

                1. re: Gastronomos

                  I've found that split tops depend on how I turn my wrist while i eat.

          2. I used to do them face-down in a pan, but now that I have a toaster with wide slots, I use that. I select the "bagel" option, which toasts the inside more than the outside.

            1. Inside only for me too, either face-up and broiled in the toaster oven or face-down on the warming shelf of the gas grill. Buttered would be my preference but Mrs. O grouses about the added calories so I don't.