New England Hot Dog Bun Pan
On various trips to visit my sister in Boston, we have had hot dogs on buns that are different than the ones we see in Colorado. The New England hog dog bun is baked in a pan, very close together, so the sides have no crust on them. King Arthur Flour sells a pan specifically for this, which is 15 1/2" x 6 1/2" and costs $39.95. That price seems excessive to me, so I am wondering if these could be made in a generic pan and if so, how?
I was thinking of just making a regular hot dog bun shape, brushing with oil, and placing tightly together in a cake pan. That way, they would be forced to rise upward, instead of outward. The problem is the ends... Would I have to put some kind of barrier in to prevent them from spreading too much? If so, what?
Any suggestions you could give would be greatly valued.