Homemade New England Hot Dog Buns

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These soft New England hot wienerwurst buns are made for stuff with your favorite pick ! They are the classic watercraft for puddle lobster rolls , hot pawl , tuna salad sandwich , and Italian sandwich .

What Makes New England Hot Dog Rolls Different?

If you endure in New England or have ever visited and delight a lobster roll , you probably note the rolls were unlike than the even hot weenie buns in other part of the US .

A New England style spicy dog roll is a piano white roll that stand erect on its own . The sides are unconditional and often pledge , and the weft is stuffed into the top of the bun rather than the side . They are also called split - top , top - slice , frankfurter roster , or frankfurt whorl .

Growing up in New England , we only had one type of red-hot dog bun in the menage and that was the authoritative Country Kitchen Frankfurt Rolls by LePage Bakeries in Maine . While researching the history of this unique roll , I describe that the fragmented top bun was an invention developed by another Maine bakehouse , J.J. Nissan at the request of a restaurant mountain range back in the forties . According toThe Boston Globe , Howard Johnson ’s expect the bakery to create a special bun for their fried clam sandwiches that would bear upright to make it comfortable to prepare and serve .

closeup of a New England hot dog bun on a table

Ways to Enjoy New England Split Top Rolls

I was a picky feeder as a tiddler , but one of my favorite things was a hot wiener . Whenever we had a get together with phratry or friends , my parents often make for a few live frankfurter and rolls just in case I refused to eat what was serve . Steamed or grill hot dogs with a little yellow-bellied mustard always solved the issue .

Now I only eat red-hot click once in a while at summertime barbeque , but these axial rotation are not just for holding red-hot blackguard . Split top stern are a perfect watercraft for many Graeco-Roman New England vogue sandwich , including :

Tips for Making New England Hot Dog Rolls

The classic New England red-hot dog bun is subdued white roll that is a bit squishy . They are contrive to stand up on their own for easy dressing and have matte side that are perfect for toasting or grilling .

About the Ingredients

You only need a few basic ingredients to make these coil : flour , water , milk , yeast , bread , salinity , and butter .

No Special Pan Needed

There are many recipes online that require a special pan for making New England - style hot dog rolls . hold open your money ! I ’ve been making homemade hot dog tooshie for years using standard baking pans I have had on hand .

So , pull out your pans and casserole dishes and measure them to see if you have already have a pan you may use . You are looking for a cooking pan that will accommodate 12 hot dog roster . The ruined rolls should assess around 1 inch wide , by 6 column inch long . To accomplish the grandiloquent flat sides , you ’ll postulate to place the rolling wave close up together so the edges touch when the kale rises and bakes . Here are some mutual pans to turn over :

Other Kitchen Tools

You do n’t need special equipment to make cabbage , but some kitchen tools and appliances can make it easier .

Steps for Making New England Style Hot Dog Rolls

I am using a Kitchen Aid stomach social and wampum hook for these photos , but I often use a bread machine for mixing , kneading , and the first ascent . Then I slay the gelt , shape it and let it rise for the second clip before baking . Check out the tips for work bread in this post : Roasted Garlic Rosemary Bread .

Scroll down to the bottom for the full , printable formula . Now , on to the method acting and footprint - by - step tutorial for making New England way whorl :

Step 1: Prepare the Ingredients

ignite the milk , butter , sugar , and table salt in a small saucepan over low heat energy ( or zap on high for about 60 irregular ) until the butter is melted and the clams and salt unthaw . bring up to mix and allow the mixture coolheaded until it is between 105 - 115˚F.

Activate the yeast by combining it with the warm body of water . Let the yeast dethaw and become bubbling .

Measure your flour using a kitchen scurf into a disjoined bowl .

milk mixture and activating yeast in a measuring cup

Step 2: Make the Dough

Add the tepid Milk River mixture , yeast miscellany , and about 4 1/2 cups ( 540gm ) of flour to the mixing bowl . Turn on the mixer to low speed to combine the ingredients .

slow add the remaining flour a footling at a time until the dough clingstone to hook and pulls forth from the sides of the bowl .

Step 3: Knead the Dough

Continue to work on low speed until dough is legato and elastic . It will be more or less tacky to the speck . If the moolah is too sticky , add more flour a tablespoonful at a clock time and knead further .

Step 4: Let the Dough Rise

Coat a clean bowlful with olive oil . work the dough into a orchis and topographic point in the oiled arena . Flip the dough over to oil the other side . Cover with a clean kitchen towel , and let it uprise in strong place , until doubled in mass , about 1 hour .

Step 5: Form the Rolls and Let Rise Again

Use the kitchen scale to count the dough so you may calculate the size of it each roll should be .

splash the kneading plug-in well with flour . Scoop the dough out of the bowl on to the flour aerofoil . Place the empty pipe bowl on the kitchen ordered series , and fight the cheat button to zero out the scale . Add the dough to the stadium and note the weight unit . Divide the weight amount by 12 . It should be around 3.8 ounces or 108 Hans C. J. Gram .

Place the dough back on your kneading board , press it down softly to puncture , cover with a kitchen towel , and let it rest for 15 minutes . While your lolly is catch one’s breath , grease your broil genus Pan or line with parchment paper .

adding the ingredients and mixing until dough clings to hook

Divide the bread into 12 pieces using the weighing machine to measure out the weight of each slice . Flatten each slice into a rectangle that measures about 3 x 5 - inches . twine up the rectangle to organize a cylinder , pinch the edges shut , and position wrinkle side down in your prepared baking pan .

Repeat with the remaining dough , placing each firearm closely together so the long edges touch . The cosy spacing will force the dough to rise upward instead of spreading out , and will help form a tall cast that will stand up on its own .

incubate the goat god and let the rolls rise in a warm place , free from rough drawing , until doubled in bulk , about 1 hour .

dough rising in bowl

Step 6: Bake the Rolls

When the lettuce is almost finished rising , turn on the oven and preheat to 400˚F. Bake the red-hot cad buns in a preheated oven until deep golden brown , about 12 - 15 minutes .

Brush the tops of the axial motion with butter straightaway after baking for a soft and tender crust .

off the rolls from the pan , and let the poise entirely on a wire rack . Keep the rolls together until you are ready to utilise them to prevent them from dry out out .

forming the dough into a rectangle

Step 7: Toast the Sides

After the rolls have cool down completely . Use a serrated bread tongue to dissever the rolls at the seams where each roll meets one another .

Heat a frying pan over medium heat . While the pan is heating , slice each roll in the midsection about 3/4s of the way down , and broadcast a slender layer of butter along both sides of the pealing .

Place butter side down into the raging skillet , and salute each side until brown . Stuff with your favorite filling and enjoy !

pan of rolls ready for second rise

How to Store the Rolls

Place the chill roll into a zip bag and store in a cool location aside from direct sunlight . Homemade rolls will stay soft for about 3 days at room temperature if the weather is dry . block the scroll for longer storage . Separate the rolls before freeze to make it easy to take hold of a roll or two when you need them . Place into a freezer bag , and freeze . Thaw overnight before using .