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Author:
Tracy Nawara
There are a few foods that New England does best. Lobster rolls, crab boils, and pizza are among a few of these dishes. To have the best lobster roll or hot dog, you’ll need the best bread for stuffing that juicy lobster meat.
This New England Hot Dog Bun Recipe a homemade bread recipe for making the most delicious lobster rolls and hot dogs. New England buns are different because they are sliced through the top of the bun instead of the side. This allows for less messy eating and a gorgeous presentation.
The rolls start as yeasted milk dough. There is both dry active yeast and milk powder in this dough to replicate bakery rolls. A small amount of sugar sweetens and butter adds the fat necessary to make for bread that melts in your mouth.
Don’t forget to add egg wash over the top of the buns before baking! This is going to ensure that you have a glossy golden-brown crust on the rolls. You could add optional poppy seeds or sesame seeds here. The egg wash will allow any seasoning to stick to the buns.
Make homemade buns for your next hot dog or sausage grill-out. Guests and friends will love the homemade touch. Plus this recipe is super easy to replicate, even for non-bakers!
In your stand mixer fitted with a paddle attachment, add the all-purpose flour, sugar, milk powder, cornstarch, and salt. Mix so that the dry ingredients are well combined.
In a measuring cup, add ¾ cup of lukewarm water. Add the dry active yeast to the water and allow it to bloom for 3-5 minutes, or until the top of the water is foamy. Be sure the water is not too warm, or it will kill the yeast.
Add the bloomed yeast along with the butter to the dough and mix over medium-low speed until a dough forms and it is no longer sticking to the sides of the bowl. This may take up to 8 minutes. Add a little more water 1 tablespoon at a time if the dough is looking dry.
Add 1 tablespoon of vegetable oil to a large bowl and rub it all along the inside with your fingers. Dump the dough out into the greased bowl. Cover with a greased sheet of plastic wrap and allow the dough to rise in a warm place until it is doubled in size, about 1.5 hours.
After the dough has doubled in size, grease a New England hot dog pan or high-sided 9×12 baking dish with vegetable oil. Divide your dough into 10 equal-sized portions. You can weigh out your dough to have very precise portions if you want.
Shape each dough portion into a 4 by 6 flat sheet of dough. Roll up the dough on the long edge and press with your fingers to seal. Place each bun seam-side-down into the baking dish.
Cover with oiled plastic wrap and allow the buns to rise for another 45 minutes, or until they are doubled in size.
Preheat the oven to 350 degrees F. Remove the plastic wrap from the buns.
Brush each bun with egg wash. Bake the buns in a preheated oven for 15-20 minutes or until they are golden brown and shiny. Remove from the oven and allow to cool.
After about 10-20 minutes of cooling, remove the buns onto a wire rack to cool completely. Break a bun apart from the rest when you would like a hot dog or lobster roll. Slice through the top of the bun and lay your hot dog in the center to make it a true New England bun.
