If you live on the West Coast, like mucho gordo does, you are probably used to hot dog buns that are split on the side—they typically have a puffy top and a “thin, flimsy lower portion that falls apart,” mucho gordo says. If you’ve never lived in New England or had a lobster roll, you may never have encountered an amazing bakery invention: the sturdier top-split bun, which “forms a cradle for holding everything better,” mucho gordo says.

bagelman01, a longtime resident of Connecticut, agrees that there is a major difference between top-split and side-split buns, and prefers the top-split for toasting on a griddle. “Side-split buns do not toast well unless you flatten them out and toast the insides on the griddle surface,” he says.

Outside of New England most people don’t know about the magic of top-split rolls, says melpy, who prefers the heftier buns. “To those who say buy the unsplit and cut yourself, it really isn’t the same,” melpy says. “Something about the crust ratio.” mels agrees: “Side split buns have more crust and tend to be heavier on the bread than the top split.”

All this talk of top-split buns has gingershelley wishing she could get them on the West Coast. “They sound A LOT better for keeping my hot dog condiments IN the bun with the dog, rather than dribbling down or falling out,” she says.

Discuss: Is there a reason why

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