- American
- Bread
- Party
- Baked
- Summer
New England-Style Hot Dog Buns
Soft, buttery, New England-style split-top buns made for hot dogs, lobster rolls, seafood rolls, and anything that deserves a proper toasted bun. This enriched overnight dough bakes up tender and golden with straight sides that are perfect for brushing with butter and griddling before serving.
- Prep
- 12 hr
- Cook
- 18 min
- Total
- 12 hr 18 min
- Servings
- 10
- Difficulty
- Intermediate
Instructions
Mix the dough
In the bowl of a stand mixer fitted with the dough hook, combine the bread flour, milk powder, potato flour or starch, sugar, salt, yeast, eggs, water, and milk. Mix on low speed until the dough comes together, about 3 to 4 minutes, scraping down the bowl as needed. Let the dough rest for 20 to 30 minutes.
Add the butter
With the mixer on low, add the softened butter gradually, letting each addition mostly disappear into the dough before adding more. Once incorporated, increase the mixer speed and knead for 4 to 6 minutes, until the dough is very smooth, soft, slightly tacky, and elastic enough to pass the windowpane test.
Begin the rise, then chill overnight
Lightly oil a straight-sided container and transfer the dough into it. Lightly oil the top of the dough, cover, and let it sit at room temperature for 10 to 15 minutes, just until it starts to rise slightly. Refrigerate overnight, about 8 to 12 hours, until at least doubled.
Warm the dough and prepare the pan
Remove the dough from the refrigerator and let it sit at room temperature for about 30 minutes. Lightly grease a New England hot dog bun pan.
Divide and pre-shape
Turn the dough onto a lightly oiled work surface. Divide it into 10 equal pieces. Shape each piece into a rough ball, using a little oil on your hands if needed rather than adding extra flour.
Shape the buns
Tighten each piece into a smooth ball, then let the dough rest for 5 to 10 minutes. Roll each piece into a 5-inch log, keeping the shape even from end to end.
Proof
Arrange the shaped dough in the prepared pan. Cover loosely and let rise at room temperature for 45 to 60 minutes, or until the buns have doubled and look puffy.
Bake
Preheat the oven to 400°F. Brush the tops with egg wash and bake for 18 to 20 minutes, until deeply golden brown.
Finish and cool
Remove the buns from the oven, brush with melted butter, and cover with a clean kitchen towel for about 20 minutes. Transfer to a rack and cool completely.
Recipe by
Russell Toris
@russell-toris