Hot dog bun
|Hot dog bun|
|Place of origin||United States|
|Main ingredients||Flour, water|
|Cookbook:Hot dog bun Hot dog bun|
There are two basic types: top-loading (also known as Frankfurter rolls) New England Style Rolls or Lobster Buns in some areas, and side-loading, common in the rest of the United States also called American Style Buns. The advantages to a top loader are that it holds the hot dog securely and fits nicely into little three-sided paper boxes. Top loaders are generally baked side by side and torn apart as needed, leaving a flat side surface for grilling.
Hot dog historian and professor emeritus at Roosevelt University Bruce Kraig believes the term "hot dog" was invented in the late 19th century by American observers of German immigrants, who ate sausages on buns. The Americans joked that the sausages looked suspiciously like the Germans' dachshunds.
The Bavarian concessionaire, Anton Feuchtwange, loaned gloves for his customers to hold his sausages at the 1904 Louisiana Purchase Exposition. When many were not returned, he asked his brother, who was a baker, to invent a solution. Thus, the hot dog bun was born.
In Chicago, Illinois, where poppy-seed buns are popularly served with Chicago-style hot dogs, the buns are made with high-gluten flour to hold up to steaming. In Austria, a "hot dog" is a bagette which is hollowed out by cutting off the end and impaling it on a spike so a sausage can be inserted.
-  "The Evolution of Hot Dogs", May 8, 2003 accessed January 29, 2011.
-  "New England-style bun, from HoJo’s to homemade", July 2, 2013 accessed February 12, 2014.
- National Hot Dog and Sausage Council.  "Straight From The "H" Files: The Hot Dog's True History"], accessed January 29, 2011
- "History of the Hot Dog", accessed January 29, 2011.[dead link]
- Zeldes, Leah A. (2010-07-13). "It takes big buns to hold Chicago hot dogs". Dining Chicago. Chicago's Restaurant & Entertainment Guide, Inc. Retrieved 2010-07-31.