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.
Provided by Lindas Busy Kitchen
Categories Breads
Time 2h30m
Yield 1 dozen
Number Of Ingredients 11
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.
Nutrition Facts : Calories 2787.8, Fat 97, SaturatedFat 41.2, Cholesterol 697.2, Sodium 2621.6, Carbohydrate 394.2, Fiber 14.6, Sugar 6.1, Protein 76.6
BURGER OR HOT DOG BUNS
This recipe can be used to make either hamburger buns or hot dog buns. My husband says they are 'top of the line.' Nice and soft.
Provided by Sally
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 1h30m
Yield 12
Number Of Ingredients 8
Steps:
- In a small saucepan, heat milk, water and butter until very warm, 120 degrees F (50 degrees C).
- In a large bowl, mix together 1 3/4 cup flour, yeast, sugar and salt. Mix milk mixture into flour mixture, and then mix in egg. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes.
- Divide dough into 12 equal pieces. Shape into smooth balls, and place on a greased baking sheet. Flatten slightly. Cover, and let rise for 30 to 35 minutes.
- Bake at 400 degrees F (200 degrees C) for 10 to 12 minutes, or until golden brown.
- For Hot Dog Buns: Shape each piece into a 6x4 inch rectangle. Starting with the longer side, roll up tightly, and pinch edges and ends to seal. Let rise about 20 to 25 minutes. Bake as above. These buns are pretty big. I usually make 16 instead of 12.
Nutrition Facts : Calories 230.4 calories, Carbohydrate 39.1 g, Cholesterol 27.3 mg, Fat 5.1 g, Fiber 1.4 g, Protein 6.3 g, SaturatedFat 2.9 g, Sodium 333.6 mg, Sugar 3.2 g
CHEF JOHN'S HOT DOG BUNS
Don't get me wrong; if you hand me a hot dog at the ball game, it's not like I'm going to throw it back in your face, but given the choice this butter-crisped, split-topped bun is the way to go. Thanks to its genius design the meat and fixings go in the top, which leaves three relatively flat sides to toast in butter.
Provided by Chef John
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 3h50m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 310.3 calories, Carbohydrate 46.8 g, Cholesterol 46.1 mg, Fat 10.4 g, Fiber 1.7 g, Protein 6.9 g, SaturatedFat 5.8 g, Sodium 435.9 mg, Sugar 4.9 g
HOTDOG ROLLS WITH BREADCRUMBS
One of my great options when friends are organizing potlucks, mini parties or picnics. Simple recipe that needs no cooking experience to get it done!!!
Provided by Ernie Eryelle
Categories Breads
Time 20m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Boil the hotdogs.
- Beat the eggs in a bowl.
- Pour the breadcrumbs,spreading evenly, on a tray.
- Press, or roll the bread with a rolling pin, to make it thin for easier rolling.
- Put in the hotdogs and cheese slice on the flattened bread.
- Roll the bread tightly.
- Apply some egg at the end to stick the roll together.
- Dip the roll into the egg.
- Roll it over the tray of breadcrumbs.
- Heat up the pan with a quantity of oil sufficient for deep frying.
- Deep fry the rolls until golden brown.
More about "hotdog rolls with breadcrumbs recipes"
HOTDOG CHEESE ROLLS-CHEESY AND FUN-YUMMY KITCHEN
From yummykitchentv.com
Servings 5Category Easy Meals, Snacks
- Prepare the white bread, slice the brown corners and flatten with a rolling pin. Place the hotdog and the cheese slices in one end and roll till the end.
- Prepare a bowl with an egg and water mixed together, and another with breadcrumbs. Dip the hotdog bread in the egg then coat this with breadcrumbs. Make sure this is fully coated with breadcrumbs. You can also leave the breaded hotdog in freezer for 10 minutes for the ‘crust’ to stick better.
- In a pan at medium heat, add oil, drop some breadcrumbs on the oil, if it starts sizzling add the corndogs flipping it each side after 2 – 3 minutes or till it looks golden.
HOW TO MAKE HOTDOG ROLLS | PANLASANG PINOY RECIPES™
From panlasangpinoyrecipes.com
Estimated Reading Time 4 mins
- Fry the hotdogs until cooked through. When done, remove the hotdogs from heat then drain excess oil with tissue paper. Set aside.
- Flatten each white bread using a rolling pin. If you don’t have a rolling pin, use the back of a spoon.
HOMEMADE HOTDOG BREAD ROLLS RECIPE | PINOY FOOD GUIDE
From pinoyfoodguide.com
Cuisine FilipinoTotal Time 25 minsCategory SnackCalories 363 per serving
- Add-in cheese spread (about 2 tsp) and sliced hotdog into a flat piece of half tasty bread and make it into a roll. Repeat this step for the rest of the ingredients.
CRISPY CHEESE DOG BREAD ROLLS - PINOYCOOKINGRECIPES
From pinoycookingrecipes.com
MY CHEESY HOT DOG ROLLS RECIPE (SIMPLE AND FILLING!)
From sharpaspirant.com
SAUSAGE BREAD ROLLS | CHINESE HOT DOG BUNS | PIGS IN A …
From cheflolaskitchen.com
SOFT FLUFFY HOTDOG ROLLS • TAMARIND & THYME
From tamarindnthyme.com
CRUNCHY HOT DOG ROLLS - PINOYCOOKINGRECIPES
From pinoycookingrecipes.com
GOURMET HOTDOG ROLLS – VIETNAMESE BAGUETTES
From whats4chow.com
HOT DOG BUN HOMEMADE CROUTONS - HOW TO MAKE …
From savoryexperiments.com
HOTDOG ROLLS WITH BREADCRUMBS RECIPE - FOOD.COM | RECIPE | HOT …
From pinterest.nz
HOTDOG BREAD ROLL - PAGKAING PINOY TV
From pagkaingpinoytv.com
MUSTARD MAC ’N’ CHEESE HOTDOG RECIPE - BBC FOOD
From bbc.co.uk
SOFT AND FLUFFY NEW ENGLAND HOT DOG BUNS - ALSO THE CRUMBS …
From alsothecrumbsplease.com
10 BRILLIANT WAYS TO USE UP LEFTOVER HOT DOG BUNS
From myrecipes.com
HOT DOG BUNS - MADE FROM SCRATCH! - THE RECIPE REBEL
From thereciperebel.com
THE EASY WAY TO MAKE HOMEMADE BREAD CRUMBS - TASTE OF HOME
From tasteofhome.com
HOW TO MAKE HOTDOG ROLLS - PINOY EASY RECIPES
From pinoyeasyrecipes.com
TWISTED HOT DOG ROLLS - JO COOKS
From jocooks.com
HOW TO MAKE HOMEMADE HOT DOG BUNS (18 CENTS/BUN)
From goodcheapeats.com
12 EASY HOTDOG RECIPES YOU CAN DO AT HOME! - THE POOR …
From thepoortraveler.net
HOT DOG BUN CROUTONS | VALERIE'S KITCHEN
From fromvalerieskitchen.com
12 TASTY DISHES TO USE UP THE LAST HOG DOG BUNS
From healthiguide.com
HAMBURGER OR HOT DOG BUNS | KING ARTHUR BAKING
From kingarthurbaking.com
CRUNCHY CHEESE DOG BREAD ROLLS - KAWALING PINOY
From kawalingpinoy.com
QUICK AND EASY HOT DOG BUN BREADSTICKS | ADVENTURES OF MEL
From adventuresofmel.com
HOMEMADE HOT DOG ROLLS (BUNS) - FOODLE CLUB
From foodleclub.com
THE FLAVOR BENDER - BREAKFAST, BRUNCH, & DESSERT RECIPES MADE …
From theflavorbender.com
BEST COOKING BREADS RECIPES: HOTDOG ROLLS WITH BREADCRUMBS
From worldbestbreadsrecipes.blogspot.com
HOW TO MAKE HOT DOG ROLLS | HOTDOG BREAD ROLLS - YOUTUBE
From youtube.com
HOT DOG BUNS - BUTTER BASIL AND BREADCRUMBS
From butterbasilandbreadcrumbs.com
EASY HOMEMADE HOT DOG ROLLS | BAKING MAD
From bakingmad.com
47 EASY AND TASTY DEEP FRIED HOT DOG ROLLS RECIPES BY HOME COOKS
From cookpad.com
HOW TO MAKE HOTDOG ROLLS | PINOY EASY RECIPES
SOFT FLUFFY HOT DOG ROLLS QUICK RECIPE - MUNATY COOKING
From munatycooking.com
HOW TO MAKE BREAD CRUMBS (FRESH OR DRIED) - BOWL OF DELICIOUS
From bowlofdelicious.com
HOTDOG ROLLS WITH BREADCRUMBS RECIPE - WEBETUTORIAL
From webetutorial.com
SOURDOUGH HOT DOG ROLLS [WITH A VEGAN OPTION] - THE PANTRY MAMA
From pantrymama.com
HOTDOG BREAD ROLLS | EASY SNACKS FOR KIDS - YOUTUBE
From youtube.com
SOURDOUGH HOTDOG ROLLS | THE PERFECT ROLL - LAVENDER AND LIME
From tandysinclair.com
HOTDOG ROLLS WITH BREADCRUMBS RECIPE - FOOD.COM
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #preparation #occasion #5-ingredients-or-less #breads #easy #beginner-cook #potluck #kid-friendly #picnic #rolls-biscuits #dietary #high-calcium #high-in-something #toddler-friendly #to-go #birthday
You'll also love