New England Hot Dog Buns

New England Hot Dog Bun Recipe

Growing up Mom would buy the New England Hot Dog buns from the grocery store, when they had them since they only had a few packs at a time, and toast them on the grill before serving the hot dog. We treasured the New England Buns since they were rare in the stores and the packaging was unique in that they were packed in a cardboard tray inside the bag. I guess the tray made all the difference to us kids since they seemed so premium and special.

For those of you that never had a New England Hot Dog Bun, the big difference is the New England Hot Dog Bun is sliced from the top and usually has no crust on the sides where the traditional hot dog bun is slides on the side and has a crust all the way around.

As with any hot dog or hamburger roll there are special pans for each. Here is the pan for the New England Hot Dog Bun.

Hot Dog Bun Pan

Special New England Hot Dog Bun Pan

As you can see there are 10 wells which end up being the top of the bun. There are two different ways to fill the pan. The easy way is to make your dough into a rectangle and place it in the pan. Allow it to rise and before baking you put a cover and weight on top so the rolls have a flat bottom. The harder way is to portion your dough into piece and make small logs and place a log in each well; when the dough rises the pieces will tough each other and you end up with one big loaf of bread which can be pulled apart a but easier.

Ingredients for New England Hot Dog Buns

Mixing the Dough for New England Hot Dog Buns

I love to use my handy dandy automatic bread machine to mix the dough. It is simple and keeps the mess down and pretty much hands free.

I also like to proof my yeast. Even if I use instant yeast I want to be assured it is alive. Proofing is simple and takes a few minutes. Measure out the water, sugar and yeast and place into the bread machine pan. Lightly mix and let stand 10-15 minutes while it proofs or gets foamy/frothy. While waiting measure out your dry ingredients and mix together is a bowl. (There are no changes if not using dough conditioner, vital wheat gluten or diastatic malt powder.)

Once proofed, add the egg and put the dry ingredients on top then place the pan into the bread machine. Select the “Dough Only” cycle and press the start button. After about 3-5 minutes of mixing add in the softened butter. Allow that to work in a few minutes before adjusting the dough texture by adding water or flour one tablespoon at a time. Allow the water or flour to work in before adding additional. The dough should not feel sticky and should be getting to the light side. This may take a while to develop properly. Allow the machine to complete the cycle and your dough should be ready for the next step.

Risen dough.

Dough has been risen in the bread machine.

Preparing Pan and Shaping Dough for New England Hot Dog Buns

Prepare the New England Hot Dog Pan by lightly greasing or oiling.

Turn the dough out onto the work surface. Only use flour if you must, in my opinion some times a little oil is better choice. Stretch the dough into a rectangle about the size of the bun pan then transfer the dough into the pan.

Cover the pan with oiled plastic wrap or a damp clean cloth and allow the dough to rise in the pan until it is about 1-inch (2.5-cm) below the top of the pan. This should take anywhere from 15 minutes to a half hour. Preheat the oven to 375°F/190°C.

Baking of the dough in the New England Hot Dog Pan

To prepare the pan for baking, you need to place a lid on top. A baking pan works great; it should be lightly greased to keep the finished dough from sticking to it. One top of the lid, a weight should be place – a brick, cast iron pan or some other type of dish that is coven safe.

Ready to bake New England Hot Dog Buns

Ready to put the New England Hot Dog Bun pan in the oven. A baking sheet has been placed on top and is weighted down.

Place in the preheated oven at 375°F/190°C and bake for 20 minutes. Remove the weight and the lid and continue to bake for another 2 to 5 minutes or until the buns are light brown and have an internal temperature of 195ºF to 200ºF (90ºC to 94ºC) if checked. Remove from the oven, remove from the pan and allow to fully cool on a cooking rack with the domed side up.

Once fully cooled, slice the buns from the top (middle of the dome) about 2/3rds of the way down. Once all have been slice, slice into individual buns. Store in a plastic or air tight container until needed.

Hot Dog Buns

New England Hot Dog Buns

Sorry about the picture, but I forgot to take some pictures of the individual buns, just one them in a storage bag. I will add a picture in the future.

These make great buns for hot dogs, sausage, brats, seafood salad, lobster rolls.

Best served when the edges are toasted on the grill or griddle.

Enjoy

 

Recipe idea came from King Arthur Flour.

 

 

Specialty and Optional Products Used in This Recipe

If you purchase any of these products using the above links, I will get a small commission which will go towards maintaining this blog.

Hot Dog Buns
New England Hot Dog Buns
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A specialty pan is required to make these buns. Toast the buns for added flavor before filling with the hot dog and toppings. Dough yield is about 28 ounces (1-3/4 pounds) or 820 grams.
Servings Prep Time
10 Buns 20 minutes
Cook Time Passive Time
25 minutes 200 minutes
Servings Prep Time
10 Buns 20 minutes
Cook Time Passive Time
25 minutes 200 minutes
Hot Dog Buns
New England Hot Dog Buns
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You: 5
Rate this recipe!
A specialty pan is required to make these buns. Toast the buns for added flavor before filling with the hot dog and toppings. Dough yield is about 28 ounces (1-3/4 pounds) or 820 grams.
Servings Prep Time
10 Buns 20 minutes
Cook Time Passive Time
25 minutes 200 minutes
Servings Prep Time
10 Buns 20 minutes
Cook Time Passive Time
25 minutes 200 minutes
Ingredients
Yeast Mixture
  • 1 cup warm water 110º - 120ºF (43ºC to 50ºC) (235 mLs or 235 grams or 8.25 ounce by weight)
  • 2 Tablespoons granulated sugar (30 mLs or 25 grams or 7/8 ounce by weight)
  • 2 teaspoons active dry yeast (10 mLs or 6.2 grams or 0.2 ounce by weight)
Dry Ingredients
Additional Ingredients
  • 1 each large egg room temperature (60 mLs or 60 grams or 2 ounces by weight)
  • 2 Tablespoons butter soft (30 mLs or 28 grams or 1 ounce by weight)
Servings: Buns
Units:
Instructions
Yeast Proofing
  1. In a bowl add the warm water, granulated sugar (or maple syrup or honey) and active dry yeast. Stir to mix well. Allow to sit 5-10 minutes until the mixture becomes foamy. This indicated the yeast is alive and it is okay to proceed with making the bread. If the mixtures does not become foamy, your yeast is dead and must be replaced with newly purchased yeast.
Dry Ingredients
  1. In a bowl, mix the dry ingredients together well.
Mixing in a Bread Machine
  1. To the bread pan, add the proofed yeast mixture and the room temperature eggs. Add the dry ingredients to the bread pan. Select 'Dough Only' cycle and press the start button. After about 3 minutes of mixing, add the soft butter. After an additional 3 minutes check the dough, it should of come together into a mass which is not to sticky or dense or dry. If necessary adjust by add 1 tablespoon of water or flour at a time. Allow to knead in for a few minutes before readjusting. Let the bread machine complete its cycle. Proceed to shaping the dough.
Mixing by Hand
  1. To a mixing bowl, add the flour, corn meal, salt and optional spices. Stir to mix well. To the yeast mixture, add the room temperature eggs and mix. Make a well in the flour mixture and add the yeast mixture and start mixing in the flour. When most of the flour has been mixed in, add the melted butter and continue mixing until a dough has formed. If necessary add additional water if needed. Turn the dough out onto a floured work surface and knead 8-15 minutes until the dough becomes a nice soft supple mass. Lightly oil a bowl, add the dough and turn over to coat with oil. Cover with a clean damp towel and set aside to rise. It should double in size in about an hour. Proceed to shaping the dough
Mixing in a Stand Mixer
  1. To stand mixer bowl, add the flour, corn meal, salt and optional spices. Stir to mix well. To the yeast mixture add the room temperature eggs and mix well. Make a well in the flour mixture and add the yeast mixture and start mixing using a dough hook. When most of the flour has been mixed in, add the melted butter and continue mixing until a dough has formed. If necessary add additional water or flour as needed. Continue kneading the dough 8-10 minutes. Turn the dough out onto a work surface together into a ball. Lightly oil a bowl, add the dough and turn over to coat with oil. Cover with a clean damp towel and set aside to rise. It should double in size in about an hour. Proceed to shaping the dough.
Shaping the dough
  1. Prepare the New England Hot Dog Bun Pan by lightly greasing/oiling.Turn the dough out onto the work surface. Gently deflate and stretch the dough into a rectangle about 15-inch x 6-inch (38-cm x 15-1/4-cm) (This is about the size of the bun pan.) Transfer the dough to the bun pan and stretch to fit. Cover with oiled plastic wrap/damp towel and set aside to rise. This should take about 30 minutes to an hour. The dough is fully risen when it is about 1/2-inch (1-1/4-cm below the top edge of the pan.) Preheat the oven to 375ºF / 190ºC.
Baking the Buns
  1. Lightly grease a sheet pan which will be placed on top of the risen buns. Place the tray on top of the risen dough and place a weight on top of the tray. You can use a cast iron pan/pot or a brick etc. Place this in a preheated oven at 375ºF/190ºC and allow to bake for 20 minutes. Remove the weight and pan from the buns and continue to bake if necessary. The buns should be a golden brown in color. They may take an additional 2 to 5 minutes. If you take their temperature it should be 195ºF to 200ºF (90ºC to 94ºC.) Remove from the oven to a baking rack. Remove from the pan and allow to cool completely.
  2. To slice the buns, slice the middle of the buns about 2/3 the way down. Once all the buns are sliced, separate the buns by slicing between them. These buns are best when toasted before filling. Enjoy.
Recipe Notes

Using Instant Yeast in place of Active Dry Yeast - If you plan on using instant yeast, there is no need to proof the yeast, the yeast  is to be mixed in with the dry ingredients. Rise times will be much quicker and you will have to adjust your timing for that. If you use fresh yeast cakes, use the equivalent amounts and dissolve the yeast in place of the active dry yeast.

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