New England Hot Dog Buns
Hot dogs, get your hot dogs! Hot dog buns that is. These homemade New England Hot Dog Buns, also known as New England top split hot dog rolls, are soft and delicious. They’re perfect for toasting, or the ideal vessel for hot dogs, sausages and my personal choice, lobster rolls! Not familiar with them? Let me show you the way. One of the things that makes New England hot dog buns so special is their distinctive shape. The buns are split down the top, creating a flat surface that is perfect for grilling or toasting. This also allows for more even heating of the bun, ensuring that every bite of your hot dog is perfectly balanced between soft and crispy. The shape also makes them ideal for lobster rolls, another New England specialty that is near and dear to my heart.
Why You Should Make These New England Hot Dog Buns
Easy To Make Easier To Eat/Serve Simple Ingredient List Versatile
These buns are a classic for a reason! Their unique shape, with the round top and flat sides are the perfect vessel for many dishes, and their soft, buttery texture and flavor is unmatched. If you’ve never tried these New England style hot dog buns, you’re in for a real treat!
Ingredient Notes
Flour – All-purpose flour works best for these buns. Yeast – I used instant yeast, however active dry yeast can be used. It will just need to be activated first. Sugar – Plain granulated sugar. Milk Powder -Milk powder has a far longer shelf life than liquid milk and does not need to be refrigerated, due to its low moisture content, which is why we are using it in these buns. This is the key ingredient that makes these buns unique. Cornstarch – This will give us super tender buns. Salt – Imperative when it comes to baking, it’s what flavors the buns, without it they would taste flat. Butter – I used unsalted, make sure it’s softened. Egg – Large egg for the buns and another will be beaten for the egg wash! Water – It is imperative that it is lukewarm water as to not kill the yeast.
How To Make New England Hot Dog Buns
Tips
Storing
Since we used milk powder, these buns can be stored on the countertop, wrapped tightly or in a bag with the air pressed out for up to 5 days.
Freezing
To keep the buns longer, wrap them individually in plastic wrap, and place them in the freezer in a freezer bag for up to 2 months.
More Great Recipes To Try
Mini Corn DogsTwisted Hot Dog RollsFluffy Dinner RollsNew England Clam ChowderChinese Style Meat BunsHot Cross Buns
