Amazon.com: New England Split-top Frankfurter Hot Dog Bun or Lobster Rolls – Pack of 6, 12 or 24 count : Grocery & Gourmet Food
On September 12, 2018, a review was conducted in the United States. Size: 12 pieces per pack (Pack of 1) Purchase that has been verified All of this is demonstrated in the photographs. When I bought the larger of the two buns in the photo, I received a fantastic bun from this firm (“Box of Maine”). The smaller bun in the shot was supplied by Arnold Select buns, who also shipped the little, unappealing bun in the foreground. I am a huge fan of hot dogs. I was seeking for something more substantial than off-the-shelf hot dog buns, anything between six and eight inches in length to handle most gourmet hot dogs, such as Vienna Beef or Boars Head, but I couldn’t find anything.
My favorite way to eat buns is to grill them, and they had the new england style sides with an aperture on top to allow for cooking.
4.0 stars out of 5 for this product Excellent quality, size, and flavor / two vendors tested the same “type” New England bun and came up with similar results.
All of this is demonstrated in the photographs.
- The smaller bun in the shot was supplied by Arnold Select buns, who also shipped the little, unappealing bun in the foreground.
- I was seeking for something more substantial than off-the-shelf hot dog buns, anything between six and eight inches in length to handle most gourmet hot dogs, such as Vienna Beef or Boars Head, but I couldn’t find anything.
- My favorite way to eat buns is to grill them, and they had the new england style sides with an aperture on top to allow for cooking.
- The photographs in this review Reviewed on August 12, 2019 in the United States of America Size: 6 pieces per pack (Pack of 1) Purchase that has been verified Wow!
- What’s more, I had the impression that I went to an overpriced bake sale and that some parent threw 6 buns in a plastic bag and sent me home.
- I measured them to see how big they were.
- Seriously, I’ve never had a lobster roll that was so little in my life; one inch?
Actually, I’m not sure a hot dog would fit in this thing, which is why it’s being referred to as a “New England” or “lobster roll.” This seller should be embarrassed of calling this a “New England” or “lobster roll.” They arrived in a gallon plastic bag, and if you look at the image, you can see that they only take up half of the bag because they are so little!
- If you take one out, there is only 1/2″ of space inside the bun, which means you’d need a really, really, really tiny hot dog to fit in there; you’d never be able to squeeze a claw or a tail in there!
- Is it safe to use?
- The order was supposed to arrive by the 20th and came on the 12th, indicating that there was no shipping issue.
- For all I know, it may be in someone’s garden; is it safe and sanitary to consume this food in this manner?
- I have no idea what’s going on because there isn’t any information.
- Excuse me, but I simply don’t feel comfortable eating these!
- Naturally, I will never purchase them again; instead, I prefer real lobster rolls that are standard-sized, similar to those in which I used to indulge!
I have no problem with bakeries that don’t spend a lot of money on attractive packaging, as long as I know where I’m getting my food from.
2.0 out of 5 starsMini size!
I have no idea where or with what they were manufactured!
J published an article.
I was quite dissatisfied with the deceit!
I was expecting these to be real, but they are more like small lobster rolls, which is disappointing.
75″ wide by 1″ high by 4″ long (see photo).
The fact that I had to pay $10 for six small buns in an unlabeled plastic bag is the thing that bothers me the most.
I wish I had a bun from a regular grocery shop here to demonstrate how little it is!
Seriously, is there anyone who would consume anything like this without knowing where it came from, what was in it, or who had a hand in it?
These hot dogs arrived in a “Nathan’s hot dog box,” and they are soft and in good condition (at least the hot dogs were completely cooked, and it wasn’t like receiving raw flesh).
There are no labels, tags, ingredient lists, or indications as to who created them or where they were made on any of them.
Is the kitchen a legal commercial kitchen in which to operate?
Except for the storage bag containing six small buns, there is zip-nodda in the package.
Did anyone ever consume them in this manner?
Please let me know if you know where I can obtain these from; otherwise, I’ll be very grateful.
I have no problem with bakeries that don’t spend a lot of money on attractive packaging, as long as I know where I’m getting my food from.
Size: 24 pieces per pack (Pack of 1) Purchase that has been verified We bought them for the Super Bowl since we reside west of the West Coast and were unable to get suitable rolls at the grocery store (and didn’t want to go to the trouble of preparing them ourselves).
They held lobster and had a taste of the coast (we make Connecticut rolls that are smothered in butter).
They arrived a day later than Amazon had stated they would, which was a near call: we received them on Saturday, the day before the Super Bowl was to be played on Sunday.
We went through a couple of bags, as well as two rolls from the previous bag.
The bag was still in the same place two weeks later.
Still in excellent condition, still soft, and free of mold and rot.
We did not purchase them as health foods, but the preservatives added a welcome sense of realism to the meal and made for a really enjoyable game.
Size: 12 pieces per pack (Pack of 1) Purchase that has been verified 25 years ago, I relocated from Syracuse (Liverpool), New York to San Diego, California.
Ah, they are just as I remembered them!
So, the rolls are excellent; they were delivered as predicted, were fresh, and were packaged flawlessly.
Actually, I made several batches and frozen them so that I could continue to enjoy these rolls for a few more weeks.
I took one out of the freezer the other day and gently buttered it before toasting it in a frying pan.
I will most likely purchase again.
On August 7, 2018, it was reviewed in the United States.
Wow, what a paradigm shift!
It’s buttery, spicy, and very fantastic.
I am overjoyed to have discovered them.
Reviewed on January 10, 2019 in the United States of America Size: 12 pieces per pack (Pack of 1) Purchase that has been verified There’s nothing special about this, just overpriced store-bought rolls for $18.99!
Simply going to the store would have saved me time as well as approximately $16.50.
Size: 6 pieces per pack (Pack of 1) Purchase that has been verified Because these particular buns are not readily accessible where I reside, I decided to experiment with them.
Despite the fact that the buns were carefully packed, they were as fresh as if I had picked them just off the store. I will most definitely be ordering these in the future.
Pepperidge Farm Bakery Classics Top Sliced White Hot Dog Buns – 14oz/8ct
This product contains soy, milk, and wheat. State of Readiness: Ready to Eat Item Number (DPCI): 261-01-0304 (DPCI stands for Ready to Eat). Origin: Made in the USA or imported Grocery (depending on the product). Disclaimer: The information on this website is provided solely for reference reasons. Target makes no representation or warranty as to the accuracy or completeness of the nutrition, ingredient, allergy, and other product information contained on our Web or Mobile sites, since this information is provided by the respective product makers.
In order to ensure that you are receiving accurate information from our Web or Mobile sites, we recommend that you read the product label or contact the manufacturer directly if you have particular product concerns or questions.
Any extra images are only suggestions for serving sizes.
Contains: Soybeans, Milk, Wheat, and other grains Item Number (DPCI):261-01-0304 is in a state of readiness known as “Ready to Eat” Whether it is Made in the USA or imported grocery, the origin is important. The information on this website is provided solely for reference purposes. The nutrition, ingredient, allergy, and other product information on our Web or Mobile sites is provided by the product makers, and thus Target makes no representation or warranty as to its accuracy or completeness.
In order to ensure that you are receiving accurate information from our Web and Mobile sites, we recommend that you read the product label or contact the manufacturer directly if you have particular product concerns or questions.
Unless otherwise stated, any extra photographs are only suggestions.
Split-Top Hot Dog Buns are the Only Way to Eat a Sausage
Contains: Soybeans, Milk, and Wheat State of Readiness: Ready to Eat Item Number (DPCI): 261-01-0304 (DPCI = Ready to Eat). Product’s country of origin: Made in the USA or imported Grocery Disclaimer: The information on this site is provided solely for reference reasons. Because the nutrition, ingredient, allergy, and other product information on our Web and Mobile sites is provided by the product manufacturers, Target makes no representation or warranty as to its accuracy or completeness. Manufacturers may make improvements or changes to their product formulae and labelling from time to time.
Licensed healthcare professionals can provide advise and answers if you have specific healthcare problems or questions regarding the goods on exhibit. Any additional images are only suggestions for additional servings.
New England Split-Top Frankfurter Hot Dog Rolls, 12-pack
Among the articles in our “I’ve Always Wondered” series, in which we answer any and all of your questions about the business world, no matter how big or little, is this one. Have you ever questioned if recycling is a worthwhile endeavor? Alternatively, how do store brands compare to name brands? Here’s where you can find out more about the series. Susan Lund, a Marketplace reader and listener from Washington, D.C., inquired: “Why are some hot dog buns split on the top and some hot dog buns split on the side?” she wondered.
- The top of the bun was usually split in half.
- Despite or maybe because of its basic nature, the hot dog has sparked some of the most important philosophical inquiries of our time, confounding experts and igniting passionate discussion.
- Is a hot dog considered a sandwich?
- Even the way the bread is split has been influenced by regional variations in condiments, sausage link type, and other factors.
- Although the name implies that top-sliced buns are cut vertically from the top of the bun, this is not the case.
- They also have rectangular features rather than tubular features.
“Hot Dog: A Global History” is a collection of essays on the history of the hot dog.
His explanation: “There’s no way of knowing; it might have been a standard white bread bun.” A chef at the defunct restaurant chain Howard Johnson’s, in the 1940s, approached Maine bakery J.J.
The development of top-sliced hot dog buns may be traced back to this chef.
The mechanical side slicer, which was invented in the mid-’50s, was responsible for the widespread adoption of side-sliced hot dog and hamburger buns in the United States.
Cornelis proposed a number of probable explanations for the side-supremacy, sliced’s including: Some folks may find that the New England type is a touch “bready,” for example, according to him.
It’s a simpler bun to make than the last one.
Approximately 97 percent of all hot dog bun sales are made up of Wonder Classic Hot Dog Buns, which are side-split, according to Ashley Smith, the company’s brand manager for hot dog buns.
are concentrated in the Northeast portion of the country, where consumers have a different bun viewpoint.” “The buns are cooked in Maine and are used not just for hot dogs, but also for the region’s famous lobster rolls,” says the author.
“Coneys in Detroit, for example, are distinctively Detroit or Southeast Michigan in flavor. “It’s their thing,” Kraig explained further. “Chicago hotdogs have a peculiar flavor of their own, and Chicagoans battle and dispute about their preferences.”
Ralphs – King’s Hawaiian Sweet Top-Sliced Hot Dog Buns 8 Count, 12 oz
Contains less than 2 percent of each of the following ingredients: Enriched Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Sugar, Liquid Sugar (Sugar and Water), Butter (Pasteurized Cream, Salt), Eggs, Contains less than 2 percent of each of the following ingredients: Niacin, Reduced Iron, Thiamine Mononit Inactive Yeast, Monocalcium Phosphate (a preservative), Wheat Flour, Calcium Sulfate, Sodium Silicoaluminate, Ammonium Sulfate, Wheat Starch, Ascorbic Acid Added as a Dough Conditioner, Potato Flour, Yeast, Nonfat Milk, Salt, Wheat Gluten, Soy Flour, Degerminated Yellow Corn Flour, Sodium Stearoyl Lactylate, Datem, Inactive Y Sorbitan Monostearate, Mono-Diglycerides, Microcrystalline Cellulose, Calcium Silicate are some of the ingredients in this product.
Allergen Info Containing wheat and its derivatives, eggs and their derivatives, other gluten-containing grains and gluten-containing grain products, soybeans and their derivatives, milk and their derivatives, corn and their derivatives Disclaimer Additional and/or different ingredient, nutritional, or correct usage information may be included on the actual product package and materials than is presented on our website, and vice versa.
You are the one who bears responsibility.
New England Hot Dog Buns
Contains less than 2 percent of each of the following ingredients: Enriched Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Sugar, Liquid Sugar (Sugar and Water), Butter (Pasteurized Cream, Salt), Eggs, Contains less than 2 percent of each of the following ingredients: Sodium Stearoyl Lactylate (a preservative), Datem (a preservative), Inactive Yeast (a preservative), Monocalcium Phosphate (a preservative), Wheat Flour (calcium Sulfate, Sodium Silicoaluminate, Ammonium Sulfate, Wheat Starch), Ascorbic Acid (as a dough conditioner), Potato Flour (calcium Sulfate, Sodium Silicoaluminate, Sorbitan Monostearate, Mono-Diglycerides, Microcrystalline Cellulose, Calcium Silicate are some of the ingredients in this formula.
Allergen Info This product contains wheat and its derivatives, eggs and their derivatives, other gluten-containing grains and gluten-containing grain products, soybean and its derivatives, milk and its derivatives, corn and its derivatives Disclaimer In certain cases, actual product packaging and materials may have additional and/or different ingredient, nutritional, or correct usage information than that provided on our website.
You are the one who bears the burden of accountability.
- Use a scale to weigh your flour, or measure it by carefully spooning it into a cup and brushing any excess off the top. Mix and knead all of the ingredients (using 1 cup of the water) until they form a glossy, elastic dough, which should take approximately 10 minutes by hand or 5 minutes or more in a mixer. If extra water is required to achieve a smooth and soft dough, do so now. Set aside the dough in a lightly oiled mixing basin and let it to rise for 1 to 2 hours, or until it has become puffy. Prepare your New England hot dog bun pan by lightly greasing it. Allow for gentle deflation of the dough and stretching it in your hands till it is approximately 15″ long and 6″ broad, more or less
- Don’t stress yourself out by being too precise. Place the dough in the bun pan, extending it as far as possible to the edges
- Allow the dough to rest for 15 minutes once it has been covered with plastic wrap. Remove the plastic wrap from the pan and press it all the way into the corners of the pan, making sure the top surface is as flat as possible. Continue to cover the pan and allow the buns to rise for 45 to 60 minutes, or until they’ve risen to within 1/2″ of the lip of the pan, before cutting them. Preheat the oven to 375 degrees Fahrenheit while the dough is rising. Prepare a baking sheet with cooking spray and set it on top of the raised buns. Placing the buns on a baking sheet and pressing the baking sheet down with anything oven-safe cookware (e.g., a cast iron or stoneware pan
- A brick) will help the buns bake for 18 minutes. Remove the baking sheet from the oven and bake the rolls for a few minutes more if required to brown them. Remove the buns from the oven and set the pan on a rack to cool for 5 minutes before serving. Carefully lift out the rolls from the pan onto a cooling rack, ensuring that the top (rounded) side is facing upward
- Following cooling, slice each bun vertically down the center, without cutting through the bottom
- Then split into individual buns. (Optional)
Tips from our Bakers
- 1 1/2 cups (170g)King Arthur White Whole Wheat Flour can be used for 1 1/2 cups (181g)unbleached all-purpose flour to make hot dog buns that are higher in fiber and nutrients.
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Water, high fructose corn syrup, yeast, contains no more than 2 percent of the following ingredients: soybean and/or canola oil, wheat gluten, salt and cultured wheat flour. Contains no more than 2 percent of the following ingredients: monocalcium phosphate (for calcium), calcium sulfate (for ammonium sulfate), calcium propionate (for preservative), calcium propionate (for preservative), and calcium propionate (for preservative).
|% Daily Value*|
According to the percent Daily Value (DV), a nutrient in a portion of food contributes to your daily diet. For general nutrition advice, 2,000 calories a day is used as a starting point for calculation.
|% Daily Value*|
According to the percent Daily Value (DV), a nutrient in a portion of food contributes to your daily diet. For general nutrition advice, 2,000 calories a day is used as a starting point for calculation. Heat a greased pan over low to medium heat (1-2 minutes on each side) for a buttery golden brown finish or grill for roughly 30 seconds on each side and enjoy a toasty bun.
Homemade New England Hot Dog Rolls
Fill these soft New England hot dog buns with your preferred filling before baking them! In addition to lobster rolls and hot dogs, tuna salad sandwiches and Italian sandwiches are all commonly served in these containers.
What Makes New England Hot Dog Rolls Different?
The lobster roll is served on a bun that is different from the regular hot dog buns found in other parts of the United States. If you live in New England or have ever visited and enjoyed a lobster roll, it is likely that you noticed the buns were different from the regular hot dog buns found in other parts of the United States. A New England-style hot dog bun is a soft white roll that stands up on its own and is used for hot dogs. Rather than stuffing the filling into the edges of the bun, the filling is pushed into the bun’s top instead.
If you were born and raised in New England, you were probably familiar with just one sort of hot dog bun: the iconic Country Kitchen Frankfurt Rolls from LePage Bakeries in Maine (now owned by LePage Foods).
Nissan, at the request of a restaurant chain in the 1940s, according to the information I found.
Ways to Enjoy New England Split Top Rolls
Growing up, I was a finicky eater, but a hot dog was one of my all-time favorite things to consume. In the event that we were having a get-together with relatives or friends, my parents would frequently bring a couple hot dogs and buns in case I refused to eat what was being given. Hot dogs, steamed or grilled, with a dab of yellow mustard, always seemed to alleviate the problem.
Now, I only eat hot dogs on occasion at summer picnics, but these rolls are useful for a variety of other purposes as well. Traditional New England style sandwiches, such as the following, are served on split top buns:
- Maine Lobster Roll: A genuine Maine lobster bun isn’t complete unless it’s served on a top-split roll that’s been buttered and toasted on the exterior before being stuffed with delicately seasoned lobster flesh. Tuna Rolls: Serve a basic tuna fish salad sandwich on a toasted split top bread to give it a little something extra. Then butter and toast the buns, arrange lettuce on the bottom, pour on the tuna salad, squeeze the sides together, and serve. Sandwiches with egg salad and chicken salad are also good options. To make finger sandwiches, cut the slices in half. While growing up in Northern New Hampshire, I remember that every neighborhood variety store cooked Italian sandwiches to request. On top of a top-split bun in the manner of New England, classic New England Italians are assembled by layering slices of Provolone cheese with slices of ham, salami, onions, peppers, pickles, tomatoes, and thinly sliced black olives. It is completed with a sprinkle of salt and pepper, a spritz of olive oil, and a square of butcher paper that is securely wrapped around it. It is better to consume them when still fresh, before the oil has a chance to penetrate the bun. Substitutes for meatballs: Toast the buns and fill with warm meatballs and tomato sauce, if desired. Place the pizza under the broiler until the cheese is melted and bubbling, then garnish with shredded mozzarella cheese and chopped fresh parsley. Pepper Grinders with Italian Sausage:Toast the buns in a large pan until golden brown, then remove them and top with Italian sausage links, sliced onions, and bell peppers. Cook until the sausages are cooked through and the onions and peppers are tender and slightly browned, about 20 minutes. To serve, pile the sausage, peppers, and onions inside a soft New England style bun and top with a fried egg. Grilled Hot Dogs: New England style frankfurter buns are manufactured specifically for grilling right alongside hot dogs. Add your favorite condiments, such as mustard, relish, ketchup, or a couple spoonful of fresh baked beans, and serve immediately. If you go to any seafood restaurant or clam shack in New England, you will find fried clam rolls on the menu, as well as other fried seafood dishes. The original New England style roll was invented specifically for this purpose, and it is ideal for stuffing with fried clams, shrimp, and scallops after they have been cooked in butter. You may make a sandwich out of any fried, air-fried, or baked finger food by putting it onto a hot dog roll, or even fish sticks.
Tips for Making New England Hot Dog Rolls
It is customary in New England to serve hot dogs on a soft white roll that is slightly mushy in texture. You can fill them with ease because they are meant to stand on their own. They also feature flat edges that are great for toasting or grilling.
About the Ingredients
To prepare these rolls, you only need a few basic ingredients: flour, water, milk, yeast, sugar, salt, and butter, to name a few examples.
- This recipe may be made using either all-purpose flour or bread flour as the primary ingredient. The bread flour will make the baked goods a little fluffier. Warm water between 105 and 115 degrees Fahrenheit is recommended for waking up the yeast. Drinking milk while making bread dough will assist to make the rolls pleasant and soft. Yeast: You may use either active dry yeast or SAF instant yeast for this recipe. If you are certain that your yeast is fresh, you may combine SAF instant yeast with the other ingredients, and the yeast will activate as it comes into contact with moisture. If in doubt, activate it in warm water first, following the instructions in the recipe. Sugar: A small amount of sugar serves to feed the yeast while also sweetening the bread. Salt: Aids in the strengthening of the gluten structure of the dough as well as the addition of taste
- Butter: Adds richness and moisture to the dough, as well as aiding in the tenderization of the bread. Using more butter to brush on the rolls after they’ve been baked helps to create a lustrous, velvety, and supple crust on the buns.
No Special Pan Needed
There are several recipes available online that call for the use of a particular pan in order to make New England-style hot dog rolls. Keep your money in your pocket! For years, I’ve been cooking homemade hot dog buns in normal baking pans that I’d already had in the kitchen. So, get out your pans and casserole dishes and take a measurement to check whether you already have a pan that would work for this recipe. If you’re searching for a pan that can hold 12 hot dog rolls, look no further. It is recommended that the completed rolls measure approximately 1 inch broad by 6 inches long.
Here are some examples of common pans to take into consideration:
- A standard rectangle baking pan (9 x 13 inches) has been my go-to baking pan for handmade split top rolls for more than 30 years, and it’s still my go-to. When two rows of rolls are stacked side by side, it can contain a total of 12 rolls. It is also possible to use two tiny Pyrex casserole dishes instead of one large one. Approximately 6 rolls may be accommodated in each 7 x 11-inch baking tray. Sheet Pans: Sheet pans are rimmed aluminum baking sheets with rolled edges, similar to the ones you’re undoubtedly used to using for baking cookies. Sheet pans are also known as cookie sheets. They are convenient to store, are available in a variety of sizes, and are occasionally offered in sets. The quarter sheet pan is approximately 9 1/2 x 13 inches, and the one-eighth sheet pan measures approximately 6 1/2 x 9 1/2 inches. In order to make New England rolls, one quarter sheet pan or two one-eighth sheet pans would be sufficient. A recent discovery was that the baking pan that came with my air fryer/toaster oven was 9 by 12 inches, which happened to be the right size for holding 12 rolls when set in two rows side by side in my toaster oven. Specifically, this is the pan that I’m using in the photographs below.
Other Kitchen Tools
Making bread does not necessitate the use of specific equipment, although some kitchen utensils and appliances can make the process quicker.
- Measure the ingredients and portion the dough before creating the rolls using a kitchen scale. When using measuring cups, it might be difficult to accurately measure flour since flour compresses when it is handled. Weighing the items before measuring them is more accurate. In order to make sure that the liquids do not become too hot and kill the yeast, a digital thermometer should be used. Kneading Board (also known as a kneading board): A big cutting board or kneading board provides a clean work area for kneading dough and other dough-related activities. Additionally, it helps to prevent flour from strewing all over your kitchen
- Dough Scraper: Also known as a pastry scraper or bench scraper, this tool has a rectangular flat edged dull blade and a wooden handle. A dough scraper is a useful tool for handling and splitting dough as well as for spreading flour and scraping the board for cleanup. A small saucepan, mixing bowls, measuring cups, a cooling rack and clean kitchen towels are some of the most commonly used culinary tools in a kitchen.
Steps for Making New England Style Hot Dog Rolls
These photographs were taken with a Kitchen Aid stand mixer and dough hook, although I typically use a bread machine for mixing, kneading, and the first rise. I hope you enjoy them! Then I remove the dough from the bowl, shape it, and let it to rise a second time before baking it. In this page, you’ll find some helpful methods for kneading bread: Bread with Roasted Garlic and Rosemary. Scroll down to the bottom of the page for the whole recipe, which is printable. Now, for the procedure and step-by-step explanation for producing New England style rolls, which are as follows:
Step 1: Prepare the Ingredients
Melt the butter in a small saucepan over low heat (or microwave on high for approximately 60 seconds) until the sugar and salt are completely dissolved, then remove from heat and set aside. Stir until everything is well combined, then set aside to chill until it reaches between 105 and 115 degrees Fahrenheit. Combine the yeast and warm water in a mixing bowl to activate it. Allow the yeast to dissolve and get frothy before using. Using a kitchen scale, weigh out your flour into a separate mixing dish.
Step 2: Make the Dough
In a large mixing basin, combine the lukewarm milk mixture, the yeast mixture, and approximately 4 1/2 cups (540gm) of flour. To incorporate the ingredients, start the mixer on a low speed and gradually increase the speed. Gradually incorporate the remaining flour, a small amount at a time, until the dough clings to the hook and pulls away from the edges of the mixing bowl.
Step 3: Knead the Dough
Mix on low speed for another 5 minutes, or until the dough is smooth and elastic.
It will have a small sticky feel to it when you touch it. If the dough becomes too sticky, add additional flour, a tablespoon at a time, and knead the dough for a few more minutes.
Step 4: Let the Dough Rise
Prepare a clean bowl by rubbing it with olive oil. Form the dough into a ball and set it in the basin that has been greased. Turn the dough over and brush the other side with oil. Make sure the dough is covered with a clean kitchen towel and let to rise in a warm location for about 1 hour.
Step 5: Form the Rolls and Let Rise Again
Make use of the kitchen scale to weigh the dough so that you can figure out what large each roll should be before you begin. Flour the surface of the kneading board well. Toss the dough into a floured surface once it has been kneaded in the bowl. Place the empty bowl on the kitchen scale and push the tare button to reset the scale to its zero position. Add the dough to the bowl and make a note of how much it weighs. Calculate the weight amount by multiplying it by 12. It should weigh around 3.8 ounces (108 grams).
- Cover the dough with a kitchen towel and let it aside for 15 minutes to rise again.
- Divide the dough into 12 equal-sized pieces, weighing each piece using a scale to ensure that each piece is equal in weight.
- Form a cylinder out of the rectangle by rolling it up and pinching the sides together, then placing it seam side down on the baking pan that you’ve prepared.
- Having such a little amount of space between the rolls will push the dough to rise upward rather than spreading out, resulting in a tall roll that can stand on its own.
Step 6: Bake the Rolls
When the dough is almost completed rising, turn on the oven and set the temperature to 400 degrees Fahrenheit. Bake the hot dog buns in a preheated oven for 12-15 minutes, or until they are a deep golden brown color. For a delicate and sensitive crust on the tops of the rolls, brush them with melted butter shortly after baking. Using a wire rack, chill the rolls fully once they have been removed from the pans. Keep the rolls together until you’re ready to use them to avoid them drying out before you start cooking.
Step 7: Toast the Sides
After the rolls have been allowed to cool fully. Separate the rolls along the seams where one roll joins the next using a serrated bread knife. Using a skillet, cook the ingredients over medium heat. While you’re waiting for the pan to heat up, cut each roll in half lengthwise and smear a thin coating of butter over both sides of the rolls while you’re waiting for the pan to heat up. Placing the butter side down into the heated skillet, toast each side until it is golden brown. Fill with your preferred filling and serve immediately.
How to Store the Rolls
Roll up the cooled rolls and place them in a zip-top bag to keep them cold and out of the sun. If the weather is dry, homemade rolls will keep their softness for around 3 days at room temperature.
If you need to keep the rolls frozen for a longer period of time, do so. Preparing the rolls ahead of time will make it easier to grab a roll or two when you need them later. Place the ingredients in a freezer bag and freeze. Allow for thawing overnight before using.
Homemade New England Hot Dog Buns
Fill these soft New England hot dog buns with your preferred filling before baking them! In addition to lobster rolls and hot dogs, tuna salad sandwiches and Italian sandwiches are all commonly served in these containers. Course BreadCuisineAmerican Keyword Rolling up a hot dog in New England Preparation time: 30 minutes 15 minutes to prepare 2 hours for the dough to rise Time allotted: 2 hours and 45 minutes Servings12rolls Calories272kcal
- Half a cup whole milk, three tablespoons unsalted butter, three tablespoons cane sugar, two teaspoons kosher salt, one and a half cups warm water between 105 and 115 degrees Fahrenheit, two and a quarter teaspoon active dry yeast, one envelope Extra virgin olive oil to grease the mixing bowl
- More flour for kneading and dusting
- Softened butter to brush the rolls with after they have been baked
- 5-6 cups unbleached bread flour (600-720gm)
Make the Dough
- Melt the butter in a small saucepan over low heat (or microwave on high for approximately 60 seconds) until the sugar and salt are completely dissolved, then remove from heat and set aside. Stir well to incorporate, then set aside to cool until it reaches between 105 and 115 degrees Fahrenheit. Warm the water and dissolve the yeast in it. To make the dough, combine all of the ingredients in a bread machine, stand mixer, or by hand, kneading until smooth and elastic. To shape the rolls, proceed to Step 3 if you are using a bread machine’s dough cycle
- Otherwise, skip to Step 4.
- Olive oil should be used to grease a big mixing basin. Place the dough in the bowl and flip it around to oil the top of the dough bowl. Cover with plastic wrap and set aside in a warm location free of breezes until doubled in size, 45 to 60 minutes
Shape the Rolls
- The dough should be pressed down and turned onto a lightly floured surface before being covered with a kitchen towel and let to rest for 15 minutes
- After the dough has doubled in size While the dough is resting, oil or line a rectangle baking sheet with parchment paper that measures 9 x 13 inches. Divide the dough into 12 pieces that are all the same size. To be more exact, use a kitchen scale. Each component should weigh around 3.8 ounces (108 grams). Each piece should be flattened into a 3 x 5-inch rectangle. Roll the dough into a cylinder, pinching the corners together, and placing it seam side down in the baking pan you’ve prepared
- Repeat the process with the remaining dough, placing each piece as close together as possible so that the long sides of the dough contact. Allow the dough to rise once more until it has doubled in size, around 45-60 minutes.
Bake the Buns
- When the dough is almost completed rising, preheat your oven to 400 degrees Fahrenheit. Bake the hot dog buns for 12-15 minutes, or until they are golden brown on top, in a preheated oven. If you want a nice and sensitive crust, brush the tops of the rolls with melted butter soon after baking. Using a wire rack, chill the rolls fully once they have been removed from the pans. Keep the rolls together until you’re ready to use them to avoid them drying out
- Otherwise, separate them.
Toast the Sides
- After the rolls have been allowed to cool fully. The seams where one roll joins the next should be separated with a serrated bread knife. Using a skillet, cook the ingredients over medium heat. While the pan is heating, cut each roll in half along the center, approximately 3/4 of the way down, and smear a thin coating of butter on both sides of the rolls
- While the pan is cooking Placing the butter side down into the heated skillet, toast each side until it is golden brown. Fill with your preferred filling and eat as you choose
Rolls should be stored when they have been allowed to cool completely. Store them in a zip-top bag in a cool, dry place away from direct sunlight. If the weather is dry, homemade rolls will keep their softness for around 3 days at room temperature. If you need to keep the rolls frozen for a longer period of time, do so. Preparing the rolls ahead of time will make it easier to grab a roll or two when you need them later. Place the ingredients in a freezer bag and freeze. Allow for thawing overnight before using.
You may also be interested in:
- Homemade Mini Slider Rolls, Maine Lobster Rolls, French-Canadian Meat Pie, and other New England recipes are available.
Good planning is key to a successful vegetable garden
Whether you are new to growing your own food or have been cultivating a vegetable garden for several years, you will benefit from some forward planning each year with your vegetable garden. My PDF eBook, Grow a Good Life Guide to Planning Your Vegetable Garden, has all of the information you need to organize and plan your vegetable garden, including sample planting plans.