split-top hot dog buns
flour, milk, water, vegetable oil, eggs, honey, salt, yeast
side-cut buns have played us for absolute fools
Split-top, or New England-style, buns were developed by Howard Johnson's in the 1940s -
According to The Boston Globe, the "restaurant chain wanted top sliced rolls that would stand upright and be easier to prepare, serve, and eat."
It gets better
The rolls are baked very close together, keeping the sides soft, much like sliced bread. This makes them amenable to buttering, toasting and grilling.
butter-toasted perfection