Hot dog bun

Wrap it loosely in foil and warm it in a 160°C oven for about 5 minutes. For a lightly crisp surface, split it and toast the cut sides in a dry frying pan instead.

Yes. Hold it over gently simmering water in a steamer for 1–2 minutes, until soft and warm; keep it above the water so it doesn’t turn soggy.

Keep them sealed at room temperature and use them within a few days, before they dry out or mould. Once opened, press out excess air from the bag and close it tightly.

Yes. Freeze them in a sealed freezer bag, ideally with baking paper between buns so you can separate them easily. Thaw at room temperature or warm from frozen in a 160°C oven for about 8–10 minutes.

Try grilled vegetables such as peppers and onions, a veggie sausage, or a falafel log, with mustard, relish or a spoonful of coleslaw. The soft, narrow shape also works well for lobster rolls and other chilled seafood fillings.

A soft bread roll or a split length of baguette will hold a sausage or other filling. A tortilla makes a useful wrap, though it won’t have the same fluffy texture.

A hot dog bun is long and narrow, made to cradle a sausage; a hamburger bun is round and usually split horizontally around a patty. They’re both soft breads, but a hamburger bun can be awkward for long fillings.