Doggie Essentials New England Hotdog Buns Recipes

NEW ENGLAND STYLE HOT DOG ROLLS/BUNS (FOR LOBSTER ROLLS ETC.)

Steps:

• 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.

NEW ENGLAND HOT DOG BUNS

Steps:

• Add the flour, potato flakes, sugar, yeast, and salt to the bowl of your stand mixer. Add the water, egg, and buttery spread. Mix and knead the ingredients together for about 5 minutes in your stand mixer with the dough hook attachment. The dough is smooth and sticky; add more water if the dough is too dry.
• Transfer the dough to a clean, lightly greased large bowl. Cover with a clean dish towel and let the dough rise for 1½ to 2 hours. Punch the dough down.
• Lightly grease a New England Hot Dog pan.
• Gently stretch the dough and press it into the pan.
• Cover the pan with plastic wrap, and let the buns rise for 45 to 60 minutes, or until they are within ½ an inch of the edge of the pan.
• Preheat your oven to 375°F, and grease the bottom of a baking sheet.
• Remove the plastic wrap from the bun pan, and place the baking sheet, greased side down, on top of the buns.
• With the baking sheet on top, bake the buns for 18 to 20 minutes.
• Remove the baking sheet, and bake the buns for a few more minutes if they need to brown a little more on top.
• Turn the buns out onto a cooling rack.
• When cool, make a cut in the center of each bun without cutting them all the way through.
• Then cut the buns apart.
• Before serving, grill or pan fry the sides of the buns with oil or dairy-free buttery spread until browned.

NEW ENGLAND HOT DOG BUNS

Steps:

• Make Dough: Add all the ingredients to the bowl of your mixer, starting with ¾ cup of water, and mix until the dough is elastic and shiny, about 5 minutes. Add more water as needed, until the dough is smooth, soft and comes clean from the sides of the bowl.
• Rise: Transfer the dough to a greased bowl, cover with plastic wrap or a damp clean towel and allow it to rise in a warm, draft free environment until doubled in size.
• Prep Pan: Lightly grease your New England hot dog pan.
• Shape Dough: Cut the dough into 10 equal pieces. To be precise, you can weigh the dough, this way you'll get 10 equal portions. Roll out each piece so that it's about 4x6-inches, then tightly roll up the shorter side to form a tube shape. Pinch the seam to seal it and then place it sealed side down, in the prepared pan. Repeat with remaining pieces.
• Rest: Cover the pan with plastic wrap and place them in a warm, draft free environment. Let them rest for another 45 min to an hour or until doubled in size.
• Preheat Oven: Preheat the oven to 350°F degrees.
• Bake: Brush the buns with the egg wash and transfer the pan to the preheated oven. Bake for 15-20 minutes or until golden brown.
• Cool: Let the buns cool enough so you can handle them comfortably. Remove them from the pan and let them finish cooling on a wire rack. Gently pull the buns apart before storing them or using them.

NEW ENGLAND STYLE HOT DOG BUNS RECIPE - (4.3/5)

Steps:

• Mix all of the ingredients together and knead until dough is smooth and shiny. Add additional water a little at a time if dough is not smooth. Allow dough to rise in greased bowl until nearly doubled in size. Gently punch dough down and place into a lightly greased New England Hotdog Bun pan, stretching the dough to the corners. If dough does not easily stretch, let it rest a few minutes then continue stretching. Place a greased baking sheet on top of the pan and weigh it down. Let the dough rise again until the dough comes to within 1/2 inch below the rim of the pan. With the cover still in place and weighted, bake 18 minutes at 375 F. Remove the cover and bake an additional 5 minutes or until the buns are golden brown. Allow buns to cool in pan then turn out onto cutting board. With rounded side up, slice the top of the buns almost to the bottom. Makes 10 buns

NEW ENGLAND HOT DOG BUNS (ABM)

Steps:

• Using the dough cycle of your bread machine, place all the ingredients into the basket as manufacturer's directions; press start. When the cycle is complete, remove the dough.
• On a lightly floured surface, knead until smooth and elastic; shape the dough into a 6 x 15 inch rectangle. Lightly grease the special hot dog bun pan and and place the shaped dough in the pan.
• Grease the bottom of a clean baking sheet and place on top of the dough filled pan. Let rise 1 to 1 1/2 hours in a warm place or until the dough has almost filled the pan.
• Preheat oven to 375 degrees and with the baking sheet on top, bake the rolls for 18 minutes. Remove the baking sheet and bake a few minutes longer if necessary to brown the rolls.
• Remove from oven and place on a rack to cool for 5 minutes; remove the buns from the pan and place directly on rack to finish cooling. When completely cool, slice each bun down the middle vertically, without cutting through the bottom; then separate into individual buns.

CHEF JOHN'S HOT DOG BUNS

Steps:

• Line a baking sheet with a silicone mat or parchment paper.
• Place yeast into bowl of a large stand mixer; whisk 1/2 cup flour and water into yeast until mixture is smooth. Let stand until mixture is foamy, 10 to 15 minutes.
• Whisk egg, 3 tablespoons melted butter, sugar, and salt into yeast mixture; add remaining flour and stir.
• Fit a dough hook onto stand mixer and knead the dough on low speed until soft and sticky, 5 to 6 minutes. Scrape sides if needed. Poke and prod the dough with a silicone spatula; if large amounts of dough stick to the spatula, add a little more flour.
• Transfer dough onto a floured work surface; dough will be sticky and elastic but not stick to your fingers. Form the dough lightly into a smooth, round shape, gently tucking loose ends underneath.
• Wipe out stand mixer bowl, drizzle olive oil into the bowl, and turn dough over in the bowl several times to coat surface thinly with oil. Cover bowl with aluminum foil. Let dough rise in a warm place until doubled in size, about 2 hours.
• Transfer dough to a floured work surface and form into a 5x10-inch rectangle about 1/2-inch thick. Cut dough into 8 equal lengths. Turn each slice cut-side up and form into a hot dog bun shape about 5 inches long. Transfer dough, cut-sides up, to the prepared baking sheet about set them about 1/4-inch apart.
• Cut a slit about 1/8-inch deep down the center of each bun. Brush 2 tablespoons melted butter over the top and sides of each bun. Let rise until almost doubled in size and the buns have risen into each other, about 45 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake buns in the preheated oven until golden brown, about 20 minutes. Brush tops with remaining melted butter.