Originally Posted by Foxfire
LOL... yeah, Sheboygan for sure, enso? Truth be told, I recently perfected a recipe for the Sheboygan "Hard Roll"... the inside-light-as-a-whisper / outside-crusty-and-flakey brat and hamburger bun I can't seen to find anywhere outside of southeastern Wisconsin. Here's a batch I made last week:
I'll bring a fresh, warm batch for the spring bash.
Those look/sound fantastic