Not until the past couple of years had I ever seen hotdog buns like this. I guess I've just been a sheltered Kentucky gal. :) Unless I've missed it, I didn't see anyone ask about using sour dough in this pan. Would that be yummy? Although sourdoughs usually associated with crusty rather than soft breads, I don't see why not - substitute a cup of fed sourdough for 1 cup of the flour and 1/2 cup of the liquid in the recipe, and it should work out just fine. Good idea! PJH

• Reply