ROLL Tips
Other than the hints given above in "Menu, Rolls", there are two main
tips that can keep you from ruining your brat/roll experience:
1. Freshly baked rolls from a bakery will fare much better, for the
short term (that day), if packaged at the bakery, transported, and
stored in paper bags or in open-air, NOT in plastic.
The hard-crusted rolls will quickly become soft and soggy in
plastic. After Fest activities, the rolls should be stored
in plastic and used or frozen as quickly as possible.
2. Always use an actual bread knife to slice the rolls -
not a chef's knife, paring knife, butcher knife, or your
jackknife (unless you are on the trail).
Use a distnict, gentle, slicing action, not a pressing action you might use
to cut an apple. And equally important ...
slice only about 1/2 to 2/3 way through the bun . And
don't slice them in half! Such hard
rolls will break in two if the slice is too deep. The result
will be trying to eat a jumbled mess.