Grilled New England Style Hot Dog Rolls
Experience the authentic taste of New England with these soft, buttery hot dog rolls, perfected for lobster, clam, and scallop rolls. Traditionally used in quaint Maine, New Hampshire, and Massachusetts eateries, these rolls are distinct for their high sides and tender texture. They're not only ideal for seafood but also elevate the classic hot dog to another level when grilled or steamed. A rich dough enriched with eggs and butter, this recipe is easy to handle with minimal kneading required, making it perfect for home bakers. Serve your hot dogs, sausages, or bratwursts in these beautifully shaped rolls that can be buttered and grilled for a truly delicious experience. For a consistent shape, use a New England hot dog roll pan, which is available for purchase online, or shape them by hand for a rustic touch.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
active dry yeast
1 teaspoon (Combined with sugar and warm water.)
sugar
1 teaspoon (Mixed with the yeast.)
warm water
1/2 cup (Divided into 1/4 cup for yeast activation and 1/4 cup for dough mixing.)
salt
1 teaspoon (Added with flour.)
all-purpose flour
4 cups (Sifted after measuring, plus additional for dusting.)
large eggs
3 (Lightly beaten, with one reserved for egg wash.)
warm milk
1/2 cup (Mixed with beaten eggs.)
unsalted butter
4 tablespoons (Melted and used in the dough; additional 1 tablespoon for greasing the baking sheet.)
salad oil
2 tablespoons (Used for lightly oiling the dough.)
water
2 tablespoons (For egg wash mixture.)
Instructions
1
In a large bowl or the bowl of an electric mixer, combine the yeast and sugar with 1/4 cup of warm water. Let it stand for 5-10 minutes until frothy, activating the yeast.
2
Add the salt and sifted flour to the mixture.
3
In a separate bowl, lightly beat 2 of the eggs with warm milk. Stir this mixture into the yeast mixture.
4
Melt 3 tablespoons of butter and add it along with the remaining 1/4 cup of warm water as needed. Mix until a soft dough forms.
5
If kneading by hand, add water gradually and knead the dough for about 8 minutes until soft but not sticky. If using a mixer, knead with a dough hook for 5 minutes.
6
Once kneaded, shape the dough into a ball and lightly oil it with salad oil. Place it in a bowl, cover with plastic wrap or a damp cloth, and let rise in a warm place for about 1 hour, or until doubled in size.
7
After the dough has risen, punch it down and transfer to a floured surface. Lightly shape the dough into a square.
8
Cut the dough into 13 equal pieces. You will need 12 for the rolls, so adjust as necessary with scraps.
9
Restraining from stretching, shape each piece into a uniform 7-inch long roll, placing them on a lightly greased baking sheet or into the New England roll pan, keeping 1/2 inch space between each.
10
Cover again and let the rolls rise for another 15-20 minutes in a warm spot until they touch each other.
11
Preheat the oven to 350°F. Prepare an egg wash with the remaining egg mixed with 2 tablespoons of water, and brush generously over the risen rolls.
12
Bake the rolls for about 30 minutes, or until they turn a deep golden brown. Let cool on the baking sheet for at least 15 minutes.
13
Once cool, carefully lift the rolls with a spatula, avoiding tearing, and transfer them to a cooling rack.
14
Allow to cool completely for about an hour. Using a serrated knife, slice down the center of each roll. You will lose some at the ends, hence the need for 13 pieces initially.
15
Wrap the rolls in plastic wrap until needed. Freeze any extras for later use.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are New England Style Hot Dog Rolls?
New England Style Hot Dog Rolls are soft, buttery buns characterized by their high sides and tender texture, traditionally used for seafood rolls like lobster and clam rolls.
What makes these rolls different from standard hot dog buns?
Unlike standard buns, these rolls have flat sides that allow them to be buttered and grilled or toasted, and they are typically sliced along the top rather than the side.
What dishes are best served in these rolls?
They are perfect for lobster rolls, clam rolls, scallop rolls, classic hot dogs, sausages, and bratwursts.
How do I activate the yeast for this dough?
Combine the active dry yeast and sugar with 1/4 cup of warm water and let it stand for 5 to 10 minutes until it becomes frothy.
What type of flour is recommended for this recipe?
All-purpose flour is recommended, and it should be sifted after measuring for the best texture.
How long should I knead the dough by hand?
If kneading by hand, work the dough for about 8 minutes until it is soft but no longer sticky.
Can I use an electric mixer for the dough?
Yes, you can use an electric mixer with a dough hook to knead the dough for approximately 5 minutes.
How long does the first rise take?
The dough should rise in a warm place for about 1 hour, or until it has doubled in size.
Why does the recipe suggest cutting 13 pieces of dough?
You cut 13 pieces to account for the ends being trimmed during the final slicing process, ensuring you have 12 uniform rolls.
How long should each individual roll be shaped?
Each piece of dough should be shaped into a uniform roll that is 7 inches long.
Do I need a special pan for New England hot dog rolls?
While a New England hot dog roll pan provides a consistent shape, you can also shape them by hand and place them on a standard baking sheet.
How much space should I leave between the rolls on the baking sheet?
Leave about 1/2 inch of space between each roll so that they touch each other after the second rise.
How long is the second rise?
The second rise takes about 15 to 20 minutes in a warm spot until the rolls expand and touch.
What is the purpose of the egg wash?
The egg wash, made from one egg and 2 tablespoons of water, gives the rolls a beautiful golden-brown finish and a slight shine.
At what temperature should the rolls be baked?
The rolls should be baked in a preheated oven at 350 degrees Fahrenheit.
How long do the rolls need to bake?
Bake the rolls for approximately 30 minutes until they reach a deep golden brown color.
How long should the rolls cool before handling?
Let them cool on the baking sheet for at least 15 minutes, then transfer to a cooling rack to cool completely for about an hour.
How should I slice these rolls?
Use a serrated knife to slice vertically down the center of each roll.
Can I freeze these hot dog rolls?
Yes, these rolls freeze well. Simply wrap any extras in plastic wrap before placing them in the freezer.
What gives the dough its rich flavor?
The addition of eggs, butter, and warm milk creates a rich, brioche-like dough.
Do I need to grease the bowl for the first rise?
Yes, lightly oil the dough ball with salad oil and place it in a bowl to prevent sticking during the rise.
Is it necessary to sift the flour?
The recipe recommends sifting the flour after measuring to ensure a light and airy roll texture.
What states are these rolls traditionally associated with?
They are traditionally used in Maine, New Hampshire, and Massachusetts eateries.
Can I steam these rolls instead of grilling them?
Yes, these rolls are versatile and can be either steamed or buttered and grilled.
How do I prevent the rolls from tearing when removing them from the pan?
Carefully lift the cooled rolls with a spatula to avoid tearing the soft sides.
What is the best way to serve them for a lobster roll?
Butter the flat outer sides of the roll and grill them on a pan until golden, then fill the center slice with lobster salad.
Can I use salted butter instead of unsalted?
You can, but unsalted butter is preferred to better control the salt content in the dough.
Is the dough difficult to handle?
No, this dough is designed to be easy to handle with minimal kneading required, making it beginner-friendly.
How should I store the rolls if using them the same day?
Wrap them in plastic wrap once they are completely cool to maintain their softness.
What is the yeast activation time?
The yeast should sit with the sugar and water for 5 to 10 minutes until it is active and frothy.