New England Hot Dog Buns (updated 9/12/22)
Source: slightly adapted from Grow a Good Life
These soft New England hot dog buns are made for stuffing with your favorite filling! They are the classic vessel for making lobster rolls, hot dogs, tuna salad sandwiches, etc.
1/2 cup whole milk
3 T unsalted butter
3 T sugar
2 tsp kosher salt
1 1/2 cups warm water between 105-115˚F
2 1/4 teaspoons active dry yeast
5-6 cups unbleached bread flour 600-720gm
extra virgin olive oil for greasing the bowl
additional flour for kneading and dusting
softened butter for brushing the rolls after baking
Heat the milk, butter, sugar, and salt in a small saucepan over low heat (or microwave on high for about 60 seconds) until the butter is melted and the sugar and salt dissolved. Stir to combine and let the mixture cool until it is between 105-115˚F.
Dissolve the yeast in the warm water. Combine all the ingredients using a stand mixer or knead by hand until the dough is smooth and elastic.
Grease a large bowl with olive oil. Place the dough in the bowl and turn to grease the top. Cover and let rise in a warm place, free from drafts, until doubled, about 45 to 60 minutes.
When the dough is doubled in size, press it down, turn it onto a lightly floured surface, cover with a kitchen towel, and let rest for 15 minutes.
While the dough is resting, grease a 9 x 13-inch rectangular baking pan or line with parchment paper.
Divide the dough into 12 even sized pieces. Use a kitchen scale to be precise.
Flatten each piece into a 3 x 5-inch rectangle. Roll to form a cylinder, pinch the edges closed, and place seam side down, side by side in your prepared baking pan (2 rows of 6)
Cover and let the dough rise again until doubled, about 45-60 minutes.
Preheat oven to 400 F while dough is rising. Bake the hot dog buns in a preheated oven 12-15 minutes, or until golden brown on top.
opt:Brush the tops of the rolls with melted butter immediately after baking for a soft and tender crust.
Remove rolls from the pan, and let the cool completely on a wire rack. Keep the rolls together until you are ready to use them to prevent them from drying out.
After the rolls have cooled completely. Use a serrated bread knife to separate the rolls at the seams where each roll meets one another.
Heat a skillet over medium heat. While the pan is heating, slice each roll in the middle about 3/4 of the way down, and spread a thin layer of butter along both sides of the rolls.
Place butter side down into the hot skillet, and toast each side until browned. Stuff with your favorite filling and enjoy!
Storing: Place the cooled rolls into a zipper bag and store in a cool location away from direct sun. Homemade rolls will stay soft for about 3 days at room temperature if the weather is dry. Freeze the rolls for longer storage. Separate the rolls before freezing to make it easy to grab a roll or two when you need them. Place into a freezer bag, and freeze. Thaw overnight before using.