The Fresh Loaf

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New England Style Hot Dog Buns

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yy's picture
yy

New England Style Hot Dog Buns

After having delicious lobster rolls with New England style buns at RM seafood in Las Vegas, I became obsessed with soft, toasty rolls with just the right amount of crunch. I decided to buy a New England hot dog bun pan (of course, the buns can be made with an ordinary sheet pan, but I just felt like purchasing a unique piece of equipment).


I used a 3/4 recipe of the  golden pull-apart butter buns on King Arthur Flour's online blog, replaced all the liquid with milk for flavor, and increased the hydration to about 70%:



314 g ap flour
16 g potato starch
15 g dry milk
18 g sugar
43 g soft butter
220 g milk (scalded and cooled)
1 tsp salt
1 tsp instant yeast

I followed the instructions on KAF's blog, but I divided the dough into 10 equal pieces, and in the shaping step, I rolled each piece out to a thin sheet and rolled them up into logs. Each log was placed into a groove in the pan:

Here they are, fully risen and just placed into the oven. A 3/4 recipe makes a pretty good amount of dough for the size of pan. The proper amount of kneading will allow this dough to triple, almost quadruple in size.

Immediately after taking them out of the oven, they were brushed generously with butter to soften the crust:

Just before eating, they were sliced apart and then slit in the middle, like so:

Toasted them on each side with a little butter

The crunchiness of the toasted surface went perfectly with the snap of the natural casing hot dog. The king arthur recipe is very rich, buttery, and sweet.

I love how these buns stand up so straight:-). I'm pleased with how this pan makes a bun that's not too big and not too small. One of my pet peeves is a hot dog that's drowning in a mountain of bread. Personally, I'm addicted to the toastiness of the New England style roll. I don't think I'll go back to regular soft hot dog buns. Was it worth the $25 to buy this special "unitasker?" I would say yes, but I just wanted a new toy. I'm thinking of it as a pre-moving gift to myself, before I make the great schlep from San Francisco to New Haven, CT.  Maybe there are other uses for it, too. Enchiladas?

There are 2 of us in this household, so the 10 buns give us enough for dinner and plenty for leftovers tomorrow. I'll probably use the remaining 6 buns to use up the leftover chicken meatballs in marinara and the leftover Italian sausage.

Comments

MadAboutB8's picture
MadAboutB8

and you achieved such a great volume too. I'm drooling over the buns, they looks so buttery and moist. The hot dog pan is so cool. Thanks for sharing.


Sue


http://youcandoitathome.blogspot.com


 

Floydm's picture
Floydm

Those buns look great!

Anjali's picture
Anjali

The rolls look fabulous and must have tasted yummy. Thanks for the recipe.

I would like to try them. Can you suggest a replacement for potato starch? I don't know if I can find some.

Thanks,

Anjali

 

yy's picture
yy

I haven't tried this substitution myself, but I believe you can use corn starch or tapioca starch or arrowroot - anything that absorbs water well but doesn't contribute any strange flavors.

Anjali's picture
Anjali

Thanks for the prompt reply. I will give it a shot with corn starch.

 

SullivanTrent's picture
SullivanTrent

I completely agree with everyone on here!  Those buns looks super duper yummy. But I'm curious to know if any of the alternative fillers you mentioned have gluten in them? I, myself don't have a gluten allergy, but my daughter Samantha does. If there's no gluten, I'd certainly like to try this recipe out myself. What kitchen appliances did you use to mix the flour? Either way, cool post. If anyone can assist with another substitute, it'd be seriously appreciated! =D 

Thanks!!!!

*-Melissa-*
 

yy's picture
yy

Hi Melissa.

I'm not aware of the gluten content in potato starch or tapioca starch. However, the white flour in the recipe will certainly contribute to the gluten content of the finished product, so if your daughter has a gluten allergy, you may need to look into alternative gluten-free recipes. I have very little personal experience with gluten-free baking, so I hesitate to provide any advice. As for appliances, I used a kitchenaid pro 600 stand mixer with the dough hook.

mrfrost's picture
mrfrost

Doesn't the KA recipe call for potato flour or flakes?

Do you find that the starches work better(and/or no off flavor), or is this more of  "what's on hand"?

Very nice buns btw. Looks delicious.

yy's picture
yy

Thanks for reminding me. Yes, the KA recipe actually calls for potato flour, but in one of their customer service responses, a they mention that potato starch is interchangeable.

I used potato starch because it was what I had on hand. I don't believe the quantity they use will make the bread taste too potato-y. The purpose seems to be to contribute moisture rather than flavor.

G-man's picture
G-man

Whenever I get potato starch, the box says "Potato Starch Flour". I always just assumed it was for use in recipes that called for either starch or flour. Since a potato is 90% starch (completely unscientific, don't quote me) I always figured there wasn't a difference.

 

Also, corn starch has a flavor to it. I'd probably go with something neutral, much like the potato starch. Rice flour, for example.

Anjali's picture
Anjali

In that case should I try using half of a small boiled potato and reduce the liquid a little?

Anjali

 

yy's picture
yy

Hi Anjali

sorry I just saw your message. Instead of using the potato itself, maybe use the liquid you boiled it in. I've seen recipes that call for potato water, so I don't see why you couldn't boil the potatoes in milk and then strain the potatoes out. You would probably have to reduce the liquid, just as you said.

I haven't tried this recipe without any potato starch, but I don't think leaving it out will be fatal to the outcome. You may lose some softness, but the flavor should be just fine.

Wild-Yeast's picture
Wild-Yeast

I'll pray for your soul...., May you return from the land of the Pastey Face soon...,

Good Luck, Wild-Yeast

yy's picture
yy

haha thanks. your prayers give me strength :-)

Amori's picture
Amori

I've used that yummy recipe from KA's blog using European style butter and the starchy water from boiled potatoes for TG.

Thanks for the adaptations, this batch is perfect for a family of 4!  DH's salad has my least favorite condiment: Mayo therefore, I decreased the butter to 28g [plugra] and also skipped the brushing after baking. No potato starch in the pantry so I used 3 Tb of potato flakes instead and increased the milk to 248 g.

Yolk glaze: 2 Tb cream+1 yolk right after shaping and once again before baking:

Toasted w/o butter on nonstick pan a few seconds per side:

Next morning, DH filled  a few cold buns with peanut butter other with nutella then toasted them on each side with a bit of unsalted plugra butter....heavenly! Thanks again YY

yy's picture
yy

gorgeous! Plugra butter is amazing. Mass produced "American" butters taste like nothing compared to it. Is that shrimp in your sandwich? yum.

Amori's picture
Amori

You yy for your kind comments. Agreed, that butter is delicious..specially in scones! Yes, that was shrimp salad in the bun.

WarmNCrispy's picture
WarmNCrispy

Oooo! Those hotdog buns look positively delectable. I'm sure I'd certainly eat them on their own with nothing on them. Then again, I'm sure that those buns could be used for lots of different sandwiches. That Lobster Roll looks delicious! Makes me wish I was in New England right now. ;)

Anyway, going back to the subject of bread -- how may I ask did you mix the ingredients? I'm a little new to the world of breadmaking and I'm looking for the most efficient mixing appliances on the market. If someone could make a good recommendation, it'd be more than appreciated!

Either way, great photographs! I'm jealous that I can't be there to partake of these rolls. =P

yy's picture
yy

Hi WarmNCrispy.

I mixed the ingredients using my KitchenAid Pro 600. I would recommend you search for more reviews on this site, as there are many differing opinions on what the best piece of equipment is. Personally, this stand mixer has worked just fine for me, but a) I don't often work with very stiff doughs, and when I do, I use the stand mixer to incorporate the ingredients and then continue kneading by hand, and b) I used to have a smaller head-tilt kitchenaid with a less powerful motor that crapped out on me.

 

 

Yundah's picture
Yundah

I've been living in Michigan so long, and I really miss "real" hot dog buns.  I kept eyeing the bun pan in KA and thinking, "I could do that" but I hadn't gotten up the nerve? energy? to try.  You have inspired me however and I am going to do this.  Your posting was timely.  I'm heading "home" on vacation and first on my eating out list is a lobster roll, followed the next day by a clam roll.  Thanks.  

yy's picture
yy

Glad that all of us new england bun fans are coming out of the closet! I'm moving to Connecticut from California in a few weeks, so hopefully a good lobster roll will be only a short road trip away soon.

Thaichef's picture
Thaichef

Hello YY:

 What a great looking hot dog buns!  My husband is from New England and we love those buns. We can't get it from our area so we have to buy the regular buns and my husband complaints about it every time!  Not any more, Iwill make it myself.

Questions please:

1.Where do you get the pan? I will need to get one and soon. I can't  wait to surprise my husband with serving the hot dog and grilled it properly. We don't have that wonderful hot dog either but....the buns will have such a big impact that Nathan hot dog got to be good enough.

 2. "The proper amount of kneading will allow this dough to triple....".  could you clarify on this? How long, and what is the proper amount of kneading?

  Thank you very much. 

mantana

yy's picture
yy

Hi Mantana. In response to your questions:

1. I got the pan on amazon.com instead of the king arthur flour website because it's the same exact product for $9 cheaper on amazon. However, if you have a lot of coupon codes or a gift certificate, KAF might be a good way to go.

http://www.amazon.com/USA-Pans-England-Aluminized-Americoat/dp/B002UNMZQ2/ref=sr_1_1?ie=UTF8&qid=1309287133&sr=8-1

I personally love Nathan's hot dogs, but only the natural casing ones. I just don't feel like it's a real hot dog unless I get that snap when I bite into it.

2.TXfarmer has a very helpful blog entry where she describes what the proper stage of gluten development looks like:

http://www.thefreshloaf.com/node/20669/sourdough-pan-de-mie-how-make-quotshreddablyquot-soft-bread

Before reading her "shreddably soft bread" blog posts, I never had the nerve to let the stand mixer go for as long as it needed to to reach the proper stage. It takes a while - maybe a total of 15 minutes at speed 2 or 3 after the butter has been added. I always stop the mixer to check the texture of the dough so that I don't overknead. I'd suggest that you ignore the times I've mentioned and mix in short time intervals and check the dough compulsively until you get the feel for how long it takes with your equipment. TXfarmer also has a blog post where she describes the stages of windowpane development, and what the dough should look like at the most 'perfect' point:

http://www.thefreshloaf.com/node/23061/extremely-sourdough-soft-sandwich-bread-most-shreddble-soft-velvety-ever

In addition to making sure I mix the dough for long enough, I also hold off on adding the butter until all the other ingredients have come together and begun to gain elasticity - about 3 minutes on speed 2/3. At this stage, the dough is nowhere close to windowpaning and still looks a little bit rough. I find that if I add the butter in the very beginning before allowing some gluten formation, the bread comes out cakelike in texture rather than soft and elastic. I guess it's a matter of personal preference. Good luck!

Thaichef's picture
Thaichef

Hello YY:

  Thank you very much for your details information.  This web site never cease to surprise me with so many wonderful information and the kindness of fellow bakers who gave all to help others!!  Thank you again YY for taking the time to research and gave me help I need. YOU ARE THE BEST !!!

Mantana

 

aquariusgal66's picture
aquariusgal66

hi YY,

Can u please advise the temp and time for baking in the NE hot dog pan?

Ur hot dog buns looks awesome, I ordered the pan immediately from amazon to try out this recipe!;)

 

Thks n regards,

Susanna,

Australia

yy's picture
yy

Hi Susanna

 

The buns are baked at 350 degrees Fahrenheit until they're a deep golden brown (or 325 if you're baking with convection). This usually takes about 30-40 minutes. They're pretty thin, so you don't have to worry about the buns being done in the center. When you're satisfied with the color, you can take them out of the oven. Good luck!

aquariusgal66's picture
aquariusgal66

Hi YY,

I just put the rolls into the oven at 375F a few mins ago but luckily just read ur timely reply....ive quickly reduced it to 350F! :)

sigh! I had bookmarked this recipe ages ago, ordered the pan from amazon...then forgotten abt it till today. After starting the bread maker, i then only realised tht i didnt know wht the baking temp n baking time....i guess i must learn to be more organised next time especially when trying out new recipes!!

thks for ur very quick reply!

Susanna

aquariusgal66's picture
aquariusgal66

Thks for sharing ur wonderful recipe, YY!:))
Here is a pic of the hot dog buns i just baked -

Susanna

yy's picture
yy

Beautiful! What did you put inside? The "traditional" hot dog or something a little fancier?

aquariusgal66's picture
aquariusgal66

The kids n me had these delicious hot dog buns tonite - traditional hot dogs with mustard/bbq sauce n ketchup!

Nothin fancy but they really are the BEST hot dog buns we ever tasted!:) Initially we thought the buns were on the small side but after we stuffed the buns with the hot dog, onions etc....they didnt look too small anymore - fact is, they were just right....we now realised tht the hot dog buns they sell at the supermarkets were waaayy too big...too much bread!

We also loved the toasted buttered sides....contrasting with the soft bread inside.

Thks YY - wished i hadnt waited so long to try out this recipe sooner!:)

Susanna

Mini Oven's picture
Mini Oven

Outside AND Inside for even more flavour!  How?  I leave that to your imagination but it can easily be done.

yy's picture
yy

Hmm interesting idea. A few hypotheses:

-red hot poker

-force the sliced bun to do the splits

-jedi mind tricks

 

cjcugliani's picture
cjcugliani

I have been baking yeast doughs for years and have never had a problem like I have had with this recipe.  The first time was a complete disaster.  The second time, the dough didn't really rise that much in the pan and when baked it definitely didn't rise above the pan like in your picture.  At least the recipe still came out ok, but I would love to know why my dough did not rise the way it should have in the pan and oven.  Also, the dough did not really even double in the first rise.