Ingredients
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1
-
1
-
1/2
-
1
-
4
-
-
3
-
1/2
-
4
-
2
-
2
-
-
-
-
Directions
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: 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 , Any adjustments for high altitude baking?, Just made these, they were delicious I actually doubled the batch (used 1 packet of yeast) and froze half of them after shaping Once I cut the strips, I actually folded them in half so that when pressed together they had a natural cut line Then I laid them in the pan so the fold was on the top Perfect! I am going to try them on hamburger buns next!
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Steps
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1
Done
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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.". |
|
2
Done
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Add the Salt and Flour. |
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3
Done
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Lightly Beat 2 of the Eggs With the Milk and Add This Mixture to the Bowl. |
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4
Done
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Melt 3 Tablespoons of the Butter, and Add This as Well. |
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5
Done
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Have the Remaining 1/4 Cup Warm Water Ready. |
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6
Done
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If You Are Mixing by Hand, Add Some of the Water and Begin to Mix, Adding the Water as Needed. |
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7
Done
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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. |
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8
Done
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Add the Remaining Warm Water as Needed. the Dough Usually Takes the Full Amount. |
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9
Done
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When a Soft Dough Has Formed, Knead For 5 Minutes by Machine, or About 8 Minutes by Hand. |
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10
Done
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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. |
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11
Done
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Shape the Dough Into a Ball and Lightly Oil It With the Salad Oil. Place It in a Large Bowl. |
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12
Done
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Cover With Plastic Wrap or a Slightly Damp Towel, and Let Rise in a Warm Place For About 1 Hour, Until Doubled in Bulk. |
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13
Done
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Punch the Dough Down and Move to a Work Surface. Lightly Dust the Work Surface With Flour. |
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14
Done
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Shape the Dough Into a Square. |
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15
Done
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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. |
