I have the pan. Have had it for a number of years. But whenever I try to make the buns, there seems to be too much dough, it pushes up and out of the pan. MESS!! (April 1 blog fodder!) I did find that if I divided the dough into 7 strips plus 2 hamburger buns on the side that it worked pretty well. When I first moved to NC I found New England style buns at Hannaford's. They sold out to Loew's and soon no more N E buns. But, just recently, Harris Teeter has started selling them as a store brand. Maybe all us Yankees moving south and asking for them has had an impact. But, I'll try them again with this modified recipe plus my newish cast iron frying pan on top.

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