As a non- native Louisvillian, I'm planning to make miniature Tenderloin sandwiches with Henry Bain sauce for Derby. Several recipes have called for Camelot Buns. What are these mythical buns and where do I get them? Any suggestions on spices/ herbs to use on my tenderloin would also be welcome. Deb
Deb, The "new" Camelot buns that you can get a Kroger's are NOTHING (gummy and no taste) like the "old" ones we used to get at Camelot Bakery. Get the small Butter Buns from Plehn's--they are the closest to the original Camelot buns that I have found and are very good. Happy Derby!
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