1/9 Photos of New England Style Hot Dog Rolls/Buns (For Lobster Rolls Etc.)
2 hrs 30 mins
Linda's Busy Kitchen's Note:
These tasty New England style rolls are perfect for making lobster, clam, and scallop rolls, and are sold only in New England. Maine, New Hampshire and Massachusetts Restaurants and Clam Shacks all up and down the coast use these delicious rolls with high sides, that you can butter and grill for the BEST "Roll" ever! They are also GREAT steamed for hot dogs and great on the grill toasted for dogs, sausages or brats. Rich in eggs and butter, this dough is soft and tender and does not require excessive kneading. It is easy to make by hand and even easier if you have an electric mixer with a dough hook. FYI: Keep in mind that you can shape these yourself and not use the pan, but they won't come out nearly as high on the sides or as uniform in shape as they are supposed to. You can buy a New England Hot Dog Roll Pan at: http://www.kingarthurflour.com/shop/items/classic-new-england-hotdog-bun-pan. (This new pan makes 10 rolls) Preparation time includes time for the dough to rise.
My Private Note
Units: US | Metric
- 1Combine the yeast and sugar with 1/4 cup of the warm water in a large bowl, or in the bowl of an electric mixer. Let stand for 5-10 minutes until the mixture becomes frothy. This allows the yeast to "bloom.".
- 2Add the salt and flour.
- 3Lightly beat 2 of the eggs with the milk and add this mixture to the bowl.
- 4Melt 3 tablespoons of the butter, and add this as well.
- 5Have the remaining 1/4 cup warm water ready.
- 6If you are mixing by hand, add some of the water and begin to mix, adding the water as needed.
- 7If using an electric mixer, attach the dough hook and jog the machine (turn it on and off) until the dough begins to form. This prevents the flour from jumping out of the mixing bowl.
- 8Add the remaining warm water as needed. The dough usually takes the full amount.
- 9When a soft dough has formed, knead for 5 minutes by machine, or about 8 minutes by hand.
- 10This is a soft bread and does not require as much kneading as chewier types. The finished dough should be soft but dense, and should not be sticky.
- 11Shape the dough into a ball and lightly oil it with the salad oil. Place it in a large bowl.
- 12Cover with plastic wrap or a slightly damp towel, and let rise in a warm place for about 1 hour, until doubled in bulk.
- 13Punch the dough down and move to a work surface. Lightly dust the work surface with flour.
- 14Shape the dough into a square.
- 15Using a knife, cut the dough into 13 equal pieces. This is best done by cutting 12 pieces and using scraps to make the thirteenth. If there is not enough dough for the thirteenth piece steal a little pinch off the others.
- 16With the remaining 1 tablespoon butter, lightly grease a baking sheet that is at least 15" long.
- 17Shape the dough into uniform 7" long tubular pieces, (or buy a New England Hot Dog Roll pan from the site above). It is important that all the pieces be the same length.
- 18Place the tube in a line, side by side, down the center of the baking sheet, leaving a 1/2" gap between them.
- 19Put the pan in a warm place, and let rise a second time.
- 20Prepare a thick egg wash by mixing the remaining egg with 2 tablespoons water.
- 21After 15-20 minutes, the tubes of dough will have risen enough that they will be touching.
- 22Generously brush the tubes with egg wash, return the pan to the warm spot, and let the dough rise until almost doubled in size, 10-15 minutes.
- 23Preheat the oven to 350°F.
- 24Place the buns in the oven, and bake for about 30 minutes, until deep golden brown.
- 25Let the buns cool on the baking sheet for at least 15 minutes, then run a spatula under them to make sure they are not sticking to the pan.
- 26Using 1 or 2 spatulas, carefully lift the baked dough in one piece onto a rack to cool. It is crucial that you NOT let the buns break or tear apart.
- 27After 1 hour, when the baked dough is completely cooled, move it in one piece to a cutting board.
- 28Using a serrated knife, slice down the center of each tube. You will lose half a tube on each end (which is why you need 13 tubes to make 12 buns). The place where the tubes met is now the center of each bun.
- 29They will open naturally when it comes time to stuff them, but you can make a small incision to ensure that this happens.
- 30Wrap the buns in plastic wrap until ready to use. If you do not intend to use all 12 buns, freeze the extras, and defrost when needed.
- 32To infuse the dough with the delicate flavor of saffron, chop 1 teaspoon saffron threads and add to 1/4 cup water in a small pan.
- 33Bring the mixture to a boil over med-high heat, then remove from the heat.
- 34Let cool to lukewarm, and substitute for the 1/4 cup water added for mixing.
- 35Since the dough will be golden to start with, look for a dark brown top before removing from the oven.
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Nutritional Facts for New England Style Hot Dog Rolls/Buns (For Lobster Rolls Etc.)
Serving Size: 1 (1142 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 2787.7
- Calories from Fat 873
- Total Fat 97.0 g
- Saturated Fat 41.1 g
- Cholesterol 697.2 mg
- Sodium 2621.5 mg
- Total Carbohydrate 394.1 g
- Dietary Fiber 14.5 g
- Sugars 6.1 g
- Protein 76.5 g