This 2-minute HOT-DOG trick makes you a cookout star

Here is the truth about Hot Dog Buns: naked, right up to straight from the bag rolls are the culinary equivalent of an air mattress. They do the work, but nobody is enthusiastic about it. A properly prepared hot dog roll, on the other hand, is a different story. It should be butter-like, rich, weakly crisp, golden and ready to cook and glitter like a jersey shore occupation member around 2009. It only takes a simple step to deduct this transformation: butter and roast the rolls.

It is a practice that I have lived in Neuelfand from my ten years and more than my adequate share of lobster rolls along the north coast of Massachusetts or in the southern coastal coast main (I look at you, Red’s Eats). There the rolls get as awe as the filling. And as soon as you have tried the magic of a split-top roll that has been buttered and cracked until golden, you will ask yourself why you have ever tolerated these flaps, on the side.

Select the right rolls

The perfect experience of Hot Dog Bun begins with the selection of the right roll. I know that split-top rolls (also known as New England style) are not always available nationwide, but it is worth looking for them. They appear more and more in grocery stores and they have absolutely worth the switch.

I will be dull: standard side bread rolls are terrible. They are unstable, they tear on the seams, and the filling inevitably sprays the divided side and ends in the second in which they take a bite. However, split-top rolls are designed for size. They have flat, robust pages that are perfect for butter and toast, and they keep their content safe without falling apart.

This design is not a coincidence -it became a lobster roll standard in New England, as these flat sides roast beautifully up and holds the roll together even among the most messy fillings. As soon as you have tried your hot dog in this way, you will never return.

Why and how to control their rolls

Even with the right roll in hand, the rolls are still boring, spongy placeholder. However, add butter and a little warmth, and suddenly you have a toast -poor one that opposes the soft interior. The butter caramelizes and give them a nutty, rich taste, while the crispy edges withstand the juicy hot dog (or the sausage or the grilled thing that you fill inside). Instead of dissolving in Mush, the roll becomes a robust, delicious partner.

Here you can find out how to do it right:

1. Grab the right rolls. If possible, you will receive rolls with a split top (also known as New England style). If not, the following steps are still worth carrying out with a standard HOT -Dog -Dog roll.

2. Make butter generously. This is not the time for reluctance. Use a biscuit brush or even the back of a spoon to distribute a good swipe of soft or melted butter along the cut surfaces with the inner surfaces of side porridge or the inner surfaces and outer flat surfaces of split-top rolls.

3. Toast hot and fast. Place the butter sites directly on a hot pan, a frying pan or a grill, which means that both the interior and the outer of the rolls are roasted. Let them sizzle about a minute or two until they are golden.

4. Admire the transformation. The outer of the bun should shine, smell nutty and feel crispy on the outside, while they remain cushion -covered pillows inside.

The end result

Hot dogs are simple, but that doesn’t mean that the rolls should be boring. Butter you roast and for love for taste! It is a five-second process that makes Snooki proud.