New England Style Hot Dog Rolls/Buns (For Lobster Rolls Etc.)

"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."
 
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photo by PaulaG photo by PaulaG
photo by PaulaG
photo by sallysuelovesyou photo by sallysuelovesyou
photo by sallysuelovesyou photo by sallysuelovesyou
photo by sallysuelovesyou photo by sallysuelovesyou
photo by PaulaG photo by PaulaG
Ready In:
2hrs 30mins
Ingredients:
11
Yields:
1 dozen
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ingredients

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directions

  • Combine 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.".
  • Add the salt and flour.
  • Lightly beat 2 of the eggs with the milk and add this mixture to the bowl.
  • Melt 3 tablespoons of the butter, and add this as well.
  • Have the remaining 1/4 cup warm water ready.
  • If you are mixing by hand, add some of the water and begin to mix, adding the water as needed.
  • If 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.
  • Add the remaining warm water as needed. The dough usually takes the full amount.
  • When a soft dough has formed, knead for 5 minutes by machine, or about 8 minutes by hand.
  • This 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.
  • Shape the dough into a ball and lightly oil it with the salad oil. Place it in a large bowl.
  • Cover with plastic wrap or a slightly damp towel, and let rise in a warm place for about 1 hour, until doubled in bulk.
  • Punch the dough down and move to a work surface. Lightly dust the work surface with flour.
  • Shape the dough into a square.
  • Using 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.
  • With the remaining 1 tablespoon butter, lightly grease a baking sheet that is at least 15" long.
  • Shape 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.
  • Place the tube in a line, side by side, down the center of the baking sheet, leaving a 1/2" gap between them.
  • Put the pan in a warm place, and let rise a second time.
  • Prepare a thick egg wash by mixing the remaining egg with 2 tablespoons water.
  • After 15-20 minutes, the tubes of dough will have risen enough that they will be touching.
  • Generously 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.
  • Preheat the oven to 350°F.
  • Place the buns in the oven, and bake for about 30 minutes, until deep golden brown.
  • Let 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.
  • Using 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.
  • After 1 hour, when the baked dough is completely cooled, move it in one piece to a cutting board.
  • Using 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.
  • They will open naturally when it comes time to stuff them, but you can make a small incision to ensure that this happens.
  • Wrap 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.
  • Note:

  • To 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.
  • Bring the mixture to a boil over med-high heat, then remove from the heat.
  • Let cool to lukewarm, and substitute for the 1/4 cup water added for mixing.
  • Since the dough will be golden to start with, look for a dark brown top before removing from the oven.

Questions & Replies

  1. Any adjustments for high altitude baking?
     
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Reviews

  1. i didn't have the mold when I made these. Not sure I want one. I rolled each equally and evenly. AWESOME, tasty, perfect, Delious, family favorite.. I can go on and on... Thanks for sharing! I did use potato water when I made these.. added on more teaspoon of sugar... The family devoured these. My son who loves his meat.. ate a few alone.. LOL I am thinking of using this same recipe and adding some garlic and cheese later in the week.. Will let you know how those turn out.. Linda you are a gem.. Thank you again and again and again for sharing.. I agree with other reader.. NO MORE STORE bought. EVER.!!!!
     
  2. I didn't buy the hot dog roll maker, but just shaped them into logs and layed them side by side to bake them, then when they cooled some I cut them apart. These make perfect rolls for hot dogs, sausages, sloppy joes, and just about anything you would put in a sandwich, and let's not forget lobster and tuna salad!
     
  3. I made some of your Flo's Hot Dog Relish and decided to try your roll recipe as well. These are so much better than the store bought rolls and I love that you can grill these on both sides. It really makes a difference in the overall hot dog eating experience! I didn't have the hot dog maker but they still came out great!
     
  4. What a great treat these rolls were for us. I made the rolls to have with Recipe #239821 on hot dogs. The rolls were so fresh and delicious! No problems with the mold when making them, and I am so happy I got it to try. I won't be buying my rolls anymore. This is the only way to go from now on! Thank you!
     
  5. I must have done something wrong! My crust was kind ot tough. Everyone else had such good result, so I'll try again! I wonder what I did wrong?
     
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RECIPE SUBMITTED BY

<p>Hi Everyone,</p> <p>I just don't have the time these days to send out individual thank yous for those that make and review my recipes, but I&nbsp;&nbsp;just want you to know that you are truly appreciated and it tickles me every time I get a review, knowing you tried my recipes and enjoyed them the way I do.</p> <p>I even appreciate the ones that tried them and for some reason they didn't work out for you. &nbsp;Everyone has different tastes, and you can't please everyone all the time. &nbsp;</p> <p>Lots of times people change the recipes, adding things, leaving things out, and not seasoning them to their own taste, and give a bad review... &nbsp;Recipes are only guidelines, and if you follow mine and don't like it, then it's a personal preference as to why you don't like it, and I appreciate that. &nbsp;However, if you don't follow my recipe then it is YOUR recipe that you don't like, and my recipe shouldn't be rated. IMHO &nbsp; Thanks for trying them anyway &nbsp;:)</p> <p>Hugs,</p> <p>Linda</p> <p>&nbsp;</p> <p>My name is Linda. I am happily single, and I live in Rochester NH. I just moved back to the town where most of my family lived years ago, and where I lived as a child, after living in NC for 5 years. I have 2 grown sons, a dil, and 2 beautiful grandsons. <br /> <br />I really enjoy my time here on Zaar posting recipes, trying new recipes, taking pictures, and reviewing lots of yummy recipes! <br /> <br />I love to cook, and share recipes. The recipes that I share are mainly my own creations, or family recipes passed down to me from my mom and grandmother, and other family members or friends. If I post something from somewhere else, it has to sound REALLY good to me for me to post it! <br /> <br />Many of the dishes that I prepare are simple, good, down home cooking. Many of them originate from New England, as my grandmother is from Maine, and my mother from New Hampshire. I do also like to try making some gourmet recipes as well, using my creativity along the way. <br /> <br />I started cooking at a the age of 8, helping my mother and grandmother in the kitchen. My curiosity for cooking has led me to create many of my own recipes through trial and error. I hope you enjoy them as much as my family and I do :) <br /> <br />In my spare time I play on my computer collecting recipes, and have been working on creating a cookbook to publish for some time, but have put it aside for now. <br /> <br />I also love to travel and shop. I love to go to the beach and mountains, and as food is a passion of mine, I love to dine out and try many different cuisines in the area, and with friends when I am traveling :) <br /> <br />I made my first herb garden in 2008, but have had vegetable gardens for many years in the past. I have done my share of canning and I love those fresh herbs and veggies all summer long! <br /> <br /> <br />My Rating System: <br /> <br />5 Stars ***** Outstanding recipe that I absolutely loved. It can be down home or restaurant quality, as long as it tastes great and I didn't have to make any changes along the way! Also recipe has to have clear directions. One I would definately make again and again. <br /> <br />4 Stars **** Great recipe that I loved, but one that I may have had to tweak just a bit. Directions may have not been crystal clear. One I would make again and again with my changes. <br /> <br />3 Stars *** I liked the recipe, but had to add ingredients, or add more of a called for ingredient to have the recipe come out the way I like it. 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