The bun was made with a traditional sweet dough and made from a mix of old-school and new-school techniques to make a perfect end-product. The dough for the custom buns weighed in at 4.5 lbs, while most standard buns weigh only 4 oz.
The end product was a bun that was 17 inches in diameter, perfect for Dan-O’s Big Time Burger set to be cooked later that afternoon. The Big Time Burger was made with over 10 lbs of brisket and steak, freshly ground by Dan-O himself!
Heitzman Bakery was very welcoming to the Dan-O’s Seasoning team and had no problems getting them their giant buns with only a few days’ notice. They were even open to letting the Dan-O’s team film, helping them complete their story of the Big Time Burger for Dan-O’s First Annual Cornhole Classic.