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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Top-split hot dog buns provide quick energy through carbohydrates and are often made with enriched flour containing B vitamins and iron. However, because they are made from refined white flour, they are relatively high in calories and low in fiber, so they should be consumed in moderation as part of a balanced diet.
Per 100g, these buns contain approximately 269 calories and 49.5g of carbohydrates. A single bun typically weighs between 40g and 50g, meaning one bun provides roughly 110-135 calories and 20-25g of carbs.
Many commercial top-split buns are vegan, but it depends on the specific brand. Some recipes include milk, butter, or honey for flavor and texture, so it is important to check the ingredient label for dairy or animal-derived products.
No, standard top-split hot dog buns are made from wheat flour and contain gluten. Those with celiac disease or gluten sensitivity should look for specific gluten-free alternatives made from rice, potato, or tapioca flour.
No, these buns are not keto-friendly as they are high in carbohydrates (nearly 50g per 100g) and made from refined wheat. They would likely exceed the daily carb limit for a strict ketogenic diet.
The best way to prepare them is to lightly butter the flat exterior sides and toast them on a griddle or skillet until golden brown. This 'New England style' preparation provides a crispy texture that contrasts well with a soft interior and warm filling.
Top-split buns are cut along the top and have flat, crustless sides, making them ideal for buttering and toasting. Side-split buns are the traditional style cut along the side; top-split buns are generally preferred for lobster rolls and loaded hot dogs because they stand upright more easily.
top-split hot dog buns is a versatile ingredient found in cuisines around the world. With 269 calories per 100g and 9.5 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the grain category with complete nutrition information.
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Browse recipes →Store them in their original airtight packaging at room temperature in a cool, dry place for 5-7 days. Avoid refrigerating them as this can cause the bread to go stale faster; for longer storage, they can be frozen for up to three months.
Yes, these buns freeze very well. Keep them in an airtight freezer bag to prevent freezer burn, and thaw them at room temperature for a few hours before use or toast them directly from frozen.
Check for visible signs of mold, which usually appear as green, white, or black spots. Additionally, if the buns have a sour or 'yeasty' off-smell or have become extremely hard and brittle, they should be discarded.