# Why are hot dog buns cut so close to the bottom? **URL:** \ **Category:** Factual Questions\ **Created:** [May 16, 2010, 12:07pm UTC](https://boards.straightdope.com/t/why-are-hot-dog-buns-cut-so-close-to-the-bottom/539630 "2010-05-16T12:07:12Z")\ **Posts on this page:** 19\ **Page:** 1
**Author:** ![Harmonious\_Discord](https://avatars.discourse-cdn.com/v4/letter/h/74df32/32.png) [@Harmonious\_Discord](https://boards.straightdope.com/u/Harmonious_Discord)\ **Post date:** [May 16, 2010, 12:07pm UTC](https://boards.straightdope.com/t/why-are-hot-dog-buns-cut-so-close-to-the-bottom/539630/1 "2010-05-16T12:07:12Z")
Hot dog buns are precut about 3/8 inch above the bottom leaving about inch above the cut. Why are they not cut higher up so the bottom isn’t too thin and the top too thick. The fixings pop or soak through the bottom. The top is so thick it’s inflexible to molding around the hot dog which adds to the bottom tearing open. Why don’t they cut the buns near the middle? It’s probably a stupid reason. Baker: That’s how the machines are built. We can’t cut them in the middle. Engineer: That’s where bakers cut their buns. We make them how the bakery’s prefer them. I’m looking for an industry answer here, not WAGs. Start a new thread to discus what you put on them or how you like or don’t like to eat them please. ---
**Author:** ![johnpost](https://avatars.discourse-cdn.com/v4/letter/j/f17d59/32.png) [@johnpost](https://boards.straightdope.com/u/johnpost)\ **Post date:** [May 16, 2010, 12:16pm UTC](https://boards.straightdope.com/t/why-are-hot-dog-buns-cut-so-close-to-the-bottom/539630/2 "2010-05-16T12:16:42Z")
a substitute solution is something called a hot dog cradle one brand is [http://www.toufayan.com/Products/product-snuggles.php](http://www.toufayan.com/Products/product-snuggles.php) ---
**Author:** ![Harmonious\_Discord](https://avatars.discourse-cdn.com/v4/letter/h/74df32/32.png) [@Harmonious\_Discord](https://boards.straightdope.com/u/Harmonious_Discord)\ **Post date:** [May 16, 2010, 12:30pm UTC](https://boards.straightdope.com/t/why-are-hot-dog-buns-cut-so-close-to-the-bottom/539630/3 "2010-05-16T12:30:52Z")
I already know about them. I’m looking for the reason why the buns are cut near the bottom. ---
**Author:** ![Shark\_Sandwich](https://avatars.discourse-cdn.com/v4/letter/s/f04885/32.png) [@Shark\_Sandwich](https://boards.straightdope.com/u/Shark_Sandwich)\ **Post date:** [May 16, 2010, 12:58pm UTC](https://boards.straightdope.com/t/why-are-hot-dog-buns-cut-so-close-to-the-bottom/539630/4 "2010-05-16T12:58:42Z")
I’m thinking it’s because that’s the only way to get the hot dog in there, and still have room on top of the dog to put your “fixings” on. The channel of an open hot dog bun has a “V” shape, and since the hot dog is round, it can’t really nestle in their right to the bottom of the channel, so it sits on top of it. This leaves room underneath, but more importantly, on TOP of the dog for condiments and other items to go, taco-style. And don’t go jamming that hot dog deeper into the bun, you’re just going to split it and be left with a weiner sandwich, and no one wants that. I guess someone could make larger buns and cut them in half instead of closer to the bottom, but then you mess up the whole hot dog to bun ratio, and then larger hot dogs are made and we’re back where we started. I’d be anarchy. ---
**Author:** ![AncientHumanoid](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/ancienthumanoid/32/278_2.png) [@AncientHumanoid](https://boards.straightdope.com/u/AncientHumanoid)\ **Post date:** [May 16, 2010, 2:14pm UTC](https://boards.straightdope.com/t/why-are-hot-dog-buns-cut-so-close-to-the-bottom/539630/5 "2010-05-16T14:14:58Z")
[Because of the Spawns of Satan, of course.](http://boards.straightdope.com/sdmb/showthread.php?t=152543) ---
**Author:** ![ZenBeam](https://avatars.discourse-cdn.com/v4/letter/z/3ab097/32.png) [@ZenBeam](https://boards.straightdope.com/u/ZenBeam)\ **Post date:** [May 16, 2010, 4:40pm UTC](https://boards.straightdope.com/t/why-are-hot-dog-buns-cut-so-close-to-the-bottom/539630/6 "2010-05-16T16:40:31Z")
Our hot dog buns are cut closer to centered than described in the OP. This isn’t an “industry” answer, but my wife says she’s read that it should be about 2/3rds from the top for two reasons. The bottom is denser, and so is sturdier than the top, and the top is rounded, so the cut can be a little deeper. ETA: I think **Shark Sandwich** is talking about the depth of the cut, not how far from the top or bottom it’s made. ---
**Author:** ![PatriotGrrrl](https://avatars.discourse-cdn.com/v4/letter/p/9dc877/32.png) [@PatriotGrrrl](https://boards.straightdope.com/u/PatriotGrrrl)\ **Post date:** [May 16, 2010, 4:53pm UTC](https://boards.straightdope.com/t/why-are-hot-dog-buns-cut-so-close-to-the-bottom/539630/7 "2010-05-16T16:53:06Z")
Sounds like what you want are [New England hot dog buns](http://www.google.com/images?q=new+england+hot+dog+buns&oe=utf-8&rls=org.mozilla:en-US:official&client=firefox-a&um=1&ie=UTF-8&source=univ&ei=ySHwS-7SGcXflgfbnpS0CA&sa=X&oi=image_result_group&ct=title&resnum=7&ved=0CEUQsAQwBg), which are symmetrical. ---
**Author:** ![Zsofia](https://avatars.discourse-cdn.com/v4/letter/z/7bcc69/32.png) [@Zsofia](https://boards.straightdope.com/u/Zsofia)\ **Post date:** [May 16, 2010, 7:27pm UTC](https://boards.straightdope.com/t/why-are-hot-dog-buns-cut-so-close-to-the-bottom/539630/8 "2010-05-16T19:27:53Z")
Yeah, them Mainers got some weird-ass hot dog buns. I was up there on vacation learning to sail a schooner and the native Mainers had no idea why the hell I was taking pictures of the buns. ---
**Author:** ![Harmonious\_Discord](https://avatars.discourse-cdn.com/v4/letter/h/74df32/32.png) [@Harmonious\_Discord](https://boards.straightdope.com/u/Harmonious_Discord)\ **Post date:** [May 16, 2010, 10:15pm UTC](https://boards.straightdope.com/t/why-are-hot-dog-buns-cut-so-close-to-the-bottom/539630/9 "2010-05-16T22:15:58Z")
> [@PatriotGrrrl](#): > > Sounds like what you want are [New England hot dog buns](http://www.google.com/images?q=new+england+hot+dog+buns&oe=utf-8&rls=org.mozilla:en-US:official&client=firefox-a&um=1&ie=UTF-8&source=univ&ei=ySHwS-7SGcXflgfbnpS0CA&sa=X&oi=image_result_group&ct=title&resnum=7&ved=0CEUQsAQwBg), which are symmetrical. I could live with those. They are cut in half. I’m not talking about any fancy V cut. ---
**Author:** ![hogarth](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/hogarth/32/1773_2.png) [@hogarth](https://boards.straightdope.com/u/hogarth)\ **Post date:** [May 16, 2010, 10:21pm UTC](https://boards.straightdope.com/t/why-are-hot-dog-buns-cut-so-close-to-the-bottom/539630/10 "2010-05-16T22:21:02Z")
> [@Harmonious\_Discord](#): > > I already know about them. I’m looking for the reason why the buns are cut near the bottom. I’ve used hot dog buns that are cut halfway through, and I like them less because I just end up tearing it wider with my hands anyways. How much liquid are you putting on top that it moves all the way past the hot dog and saturates the bottom? ---
**Author:** ![Harmonious\_Discord](https://avatars.discourse-cdn.com/v4/letter/h/74df32/32.png) [@Harmonious\_Discord](https://boards.straightdope.com/u/Harmonious_Discord)\ **Post date:** [May 16, 2010, 10:25pm UTC](https://boards.straightdope.com/t/why-are-hot-dog-buns-cut-so-close-to-the-bottom/539630/11 "2010-05-16T22:25:32Z")
> [@hogarth](#): > > I’ve used hot dog buns that are cut halfway through, and I like them less because I just end up tearing it wider with my hands anyways. How much liquid are you putting on top that it moves all the way past the hot dog and saturates the bottom? I am talking about the height the cut is from the bottom not the depth of the cut and this is starting to side track on how to eat them, which is for another thread. ---
**Author:** ![hogarth](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/hogarth/32/1773_2.png) [@hogarth](https://boards.straightdope.com/u/hogarth)\ **Post date:** [May 16, 2010, 10:31pm UTC](https://boards.straightdope.com/t/why-are-hot-dog-buns-cut-so-close-to-the-bottom/539630/12 "2010-05-16T22:31:15Z")
> [@Harmonious\_Discord](#): > > I am talking about the height the cut is from the bottom not the depth of the cut and this is starting to side track on how to eat them, which is for another thread. Well, my answer to the original question (“Why are hot dog buns cut so close to the bottom?”) would be that typically the bun to hot dog ratio should be as low as possible, so a thin bottom to the hot dog bun helps accomplish that. ---
**Author:** ![Sage\_Rat](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/sage_rat/32/399_2.png) [@Sage\_Rat](https://boards.straightdope.com/u/Sage_Rat)\ **Post date:** [May 16, 2010, 10:44pm UTC](https://boards.straightdope.com/t/why-are-hot-dog-buns-cut-so-close-to-the-bottom/539630/13 "2010-05-16T22:44:25Z")
Hot dog buns can be pretty dry by the time you use them. Since that hinders flexibility, they have to make the area that flexes small so that it doesn’t pry itself apart. ---
**Author:** ![Harmonious\_Discord](https://avatars.discourse-cdn.com/v4/letter/h/74df32/32.png) [@Harmonious\_Discord](https://boards.straightdope.com/u/Harmonious_Discord)\ **Post date:** [May 17, 2010, 11:04am UTC](https://boards.straightdope.com/t/why-are-hot-dog-buns-cut-so-close-to-the-bottom/539630/14 "2010-05-17T11:04:15Z")
Basically nobody here must work in a bakery that mass produces buns. I was really hoping somebody that made the buns would answer, or the equipment manufacturer. I’ll put that on my list of people that we don’t have on the board. ---
**Author:** ![Oly](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/oly/32/8255_2.png) [@Oly](https://boards.straightdope.com/u/Oly)\ **Post date:** [May 17, 2010, 12:58pm UTC](https://boards.straightdope.com/t/why-are-hot-dog-buns-cut-so-close-to-the-bottom/539630/15 "2010-05-17T12:58:44Z")
> [@PatriotGrrrl](#): > > Sounds like what you want are [New England hot dog buns](http://www.google.com/images?q=new+england+hot+dog+buns&oe=utf-8&rls=org.mozilla:en-US:official&client=firefox-a&um=1&ie=UTF-8&source=univ&ei=ySHwS-7SGcXflgfbnpS0CA&sa=X&oi=image_result_group&ct=title&resnum=7&ved=0CEUQsAQwBg), which are symmetrical. Toploaders. As far as the OP goes, don’t have an answer. My money’s on your stupid reason. ---
**Author:** ![PatriotGrrrl](https://avatars.discourse-cdn.com/v4/letter/p/9dc877/32.png) [@PatriotGrrrl](https://boards.straightdope.com/u/PatriotGrrrl)\ **Post date:** [May 17, 2010, 1:13pm UTC](https://boards.straightdope.com/t/why-are-hot-dog-buns-cut-so-close-to-the-bottom/539630/16 "2010-05-17T13:13:54Z")
> [@Zsofia](#): > > Yeah, them Mainers got some weird-ass hot dog buns. I was up there on vacation learning to sail a schooner and the native Mainers had no idea why the hell I was taking pictures of the buns. Ooooh taking pictures of people’s buns. 🙂 The same buns are used for lobster or crab rolls (i.e. loose bits of meat) which works better if the cut is on top. ---
**Author:** ![butler1850](https://avatars.discourse-cdn.com/v4/letter/b/779978/32.png) [@butler1850](https://boards.straightdope.com/u/butler1850)\ **Post date:** [May 17, 2010, 6:34pm UTC](https://boards.straightdope.com/t/why-are-hot-dog-buns-cut-so-close-to-the-bottom/539630/17 "2010-05-17T18:34:57Z")
If the roll is steamed (or “toasted” on the griddle - read as Fried) prior to service, they are a lot more flexible, and don’t split nearly as easily. If you’ve had them at home for a bit though, they dry out fast, and split too easy. Steam them a bit before using. ---
**Author:** ![Kimstu](https://avatars.discourse-cdn.com/v4/letter/k/ecd19e/32.png) [@Kimstu](https://boards.straightdope.com/u/Kimstu)\ **Post date:** [May 18, 2010, 6:12am UTC](https://boards.straightdope.com/t/why-are-hot-dog-buns-cut-so-close-to-the-bottom/539630/18 "2010-05-18T06:12:59Z")
> [@Harmonious Discord](#): > > I am talking about the height the cut is from the bottom not the depth of the cut I think the ambiguity is in the terms “height” and “bottom”. Allow me to try a rephrase: The typical [hot dog bun](http://www1.istockphoto.com/file_thumbview_approve/3748993/2/istockphoto_3748993_empty_hot_dog_bun.jpg) has one flat side (the “bottom” or “base”) and one rounded side (the “top” or “lid”). **Harmonious Discord** wishes to inquire why the bun is typically sliced so close to the flat side rather than more or less in the middle, as it produces a too-thick “lid” and a too-thin “base”, which he finds inconvenient. **Harmonious Discord** is **not** interested in knowing how the **depth** of the cut is determined (i.e., how much “hinge” is left in the back of the bun after it’s sliced). [This patent description](http://www.freepatentsonline.com/4497233.html) explains something about how the standard hot dog bun slicer works: > [@](#): > > The present invention relates in general to bakery equipment and in particular to a new and useful device for slicing an elongated hotdog roll. > > Equipment is known for slicing an elongated roll into roughly equal halfs after rolls have been baked and cooled. Such devices utilize upper and lower spaced conveyor belts which grasp rolls there between and pass the rolls into contact with a horizontally rotating blade which slices the rolls. To operate correctly the upper and lower belts must move at the same speed. And whaddya know, the process of hot dog bun slicing has already been addressed right [here on the Dope](http://boards.straightdope.com/sdmb/archive/index.php/t-11789.html): > [@Evil Ghandi](#): > > The process for hot dog rolls is. > > Dough is rolled into a long “snake”, this is cut into little hot dog sized lengths and dropped into pans. Each pan contains 20 buns. > > The pans then go into the proofing area where they are allowed to rise. This is when the dough mushes together to form the huge brick 'o buns you are familar with. > > After proofing the pans are fed into the oven. When the baking cycle is complete the bread is “de-panned” and placed on racks to cool. > > Once they are cool enough to cut, they are fed by conveyer into a machine called, of all things, a bun slicer. It resembles a chain saw with long fingers. (sorry best description I can come up with). > > Picture the bun bricks passing through lengthwise while the fingers whirl around and poke the buns from the end, individually slicing each bun and leaving enough bread on the “bottom” to keep the hot dog from falling out. [Another way.](http://www.helium.com/items/1643006-how-do-you-get-the-slit-in-the-hot-dog-bun) You can also google “bakery product horizontal slicer” for more patent information. ---
**Author:** ![hogarth](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/hogarth/32/1773_2.png) [@hogarth](https://boards.straightdope.com/u/hogarth)\ **Post date:** [May 18, 2010, 12:56pm UTC](https://boards.straightdope.com/t/why-are-hot-dog-buns-cut-so-close-to-the-bottom/539630/19 "2010-05-18T12:56:09Z")
> [@Kimstu](#): > > I think the ambiguity is in the terms “height” and “bottom”. Allow me to try a rephrase: > > The typical [hot dog bun](http://www1.istockphoto.com/file_thumbview_approve/3748993/2/istockphoto_3748993_empty_hot_dog_bun.jpg) has one flat side (the “bottom” or “base”) and one rounded side (the “top” or “lid”). > > **Harmonious Discord** wishes to inquire why the bun is typically sliced so close to the flat side rather than more or less in the middle, as it produces a too-thick “lid” and a too-thin “base”, which he finds inconvenient. > > **Harmonious Discord** is **not** interested in knowing how the **depth** of the cut is determined (i.e., how much “hinge” is left in the back of the bun after it’s sliced). Ah! Now I understand. Thanks for explaining.