New England Hot Dog Buns
User Reviews
4.7
New England Hot Dog Buns
Description
The dough combines flour, instant yeast, sugar, milk powder, cornstarch, salt, butter, egg, and lukewarm water. Kneaded until elastic, it rises until doubled, then divided into ten equal portions. Each piece is rolled into a tube shape and placed seam-side down in a hot dog pan, encouraging each bun to rise straight up with flat sides.
Baked and then optionally toasted, these buns develop a golden crust with a soft and tender interior, ideal for holding hot dogs or other fillings without falling apart.
If a New England hot dog bun pan is unavailable, baking the buns closely together on a regular sheet achieves a softer side, though less squared. Properly wrapped, the buns stay fresh on the countertop for up to five days or frozen for up to two months.
Ingredients
- 3 cups all-purpose flour
- 2 teaspoon instant yeast
- 2 tablespoon granulated sugar
- ¼ cup milk powder
- ¼ cup cornstarch
- 1 teaspoon salt
- 2 tablespoon butter unsalted, softened
- 1 large egg
- 1-1¼ cups water lukewarm
- 1 egg beaten, for egg wash
Instructions
- Make Dough: Add all the ingredients to the bowl of your mixer, starting with ¾ cup of water, and mix until the dough is elastic and shiny, about 5 minutes. Add more water as needed, until the dough is smooth, soft and comes clean from the sides of the bowl.
- Rise: Transfer the dough to a greased bowl, cover with plastic wrap or a damp clean towel and allow it to rise in a warm, draft free environment until doubled in size.
- Prep Pan: Lightly grease your New England hot dog pan.
- Shape Dough: Cut the dough into 10 equal pieces. To be precise, you can weigh the dough, this way you'll get 10 equal portions. Roll out each piece so that it's about 4x6-inches, then tightly roll up the shorter side to form a tube shape. Pinch the seam to seal it and then place it sealed side down, in the prepared pan. Repeat with remaining pieces.
- Rest: Cover the pan with plastic wrap and place them in a warm, draft free environment. Let them rest for another 45 min to an hour or until doubled in size.
- Preheat Oven: Preheat the oven to 350°F degrees.
- Bake: Brush the buns with the egg wash and transfer the pan to the preheated oven. Bake for 15-20 minutes or until golden brown.
- Cool: Let the buns cool enough so you can handle them comfortably. Remove them from the pan and let them finish cooling on a wire rack. Gently pull the buns apart before storing them or using them.
Notes
- If using active dry yeast, activate it before mixing it into the dough.
- Weigh the dough to divide it into 10 equal portions for consistent bun size.
- Toasting these buns enhances the crust on their flat sides for added texture.
- Milk powder tenderizes the buns; omit only if necessary, but it affects softness.
- New England hot dog bun pans are ideal but can be improvised with foil or tight placement on a baking sheet.
- Store buns wrapped on the counter up to 5 days or freeze individually wrapped for up to 2 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 215 kcal
% Daily Value*
| Serving | 1bun | |
| Calories | 215kcal | 11% |
| Carbohydrates | 36g | 12% |
| Protein | 7g | 14% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 44mg | 15% |
| Sodium | 262mg | 11% |
| Potassium | 119mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 151IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 43mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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