Ball Park Hot Dog Buns

At 4:30 this morning I decided to make homemade Ball Park Hot dog buns.

At least that is what Moe calls them.

The recipe is called New England Buns, used for hot dogs as well as Lobster rolls, etc…

Moe has always love the buns that are split down the middle on top

rather than sliced open on the side.

They came out of the oven just before I had to leave for work.

So dinner tonight was grilled European wieners and

I toasted both sides of the buns on the grill as well.

New England Hot Dog Buns

Source: Grow a Good Life

1/2 cup whole milk
3 tablespoons unsalted butter
3 tablespoons cane sugar
2 teaspoons kosher salt
1-1/2 cups warm water between 105-115°F
2-1/4 teaspoons active dry yeast 1 envelope
5-6 cups unbleached bread flour 600-720gm
extra virgin olive oil for greasing the bowl
additional flour for kneading and dusting
softened butter for brushing the rolls after baking
Make the Dough
Heat the milk, butter, sugar, and salt in a small saucepan over
low heat (or microwave on high for about 60 seconds) until the
butter is melted and the sugar and salt dissolved. Stir to combine
and let the mixture cool until it is between 105-115°F.
Dissolve the yeast in the warm water. Combine all the ingredients
using a bread machine, stand mixer, or knead by hand until the
dough is smooth and elastic. If you are using a bread machine’s
dough cycle, skip to Shape the Rolls.
First Rise
Grease a large bowl with olive oil. Place the dough in the bowl
and turn to grease the top. Cover and let rise in a warm place,
free from drafts, until doubled, about 45 to 60 minutes.
Shape the Rolls
When the dough is doubled in size, press it down, turn it onto a
lightly floured surface, cover with a kitchen towel, and let rest
for 15 minutes.
While the dough is resting, grease a 9 x 13-inch rectangular
baking pan or line with parchment paper.
Divide the dough into 12 even sized pieces. Use a kitchen scale to
be precise. Each piece should be around 3.8 ounces or 108 grams.
Flatten each piece into a 3 x 5-inch rectangle. Roll to form a
cylinder, pinch the edges closed, and place seam side down in your
prepared baking pan.
Repeat with the remaining dough, placing each piece close together
so the long edges touch. Cover and let the dough rise again until
doubled, about 45-60 minutes.
Bake the Buns
Preheat your oven to 400°F when your dough is almost finished
rising. Bake the hot dog buns in a preheated oven 12-15 minutes,
or until golden brown on top
Brush the tops of the rolls with melted butter immediately after
baking for a soft and tender crust.
Remove the rolls from the pans, and let the cool completely on a
wire rack. Keep the rolls together until you are ready to use them
to prevent them from drying out.
Toast the Sides
After the rolls have cooled completely. Use a serrated bread knife
to separate the rolls at the seams where each roll meets one
Heat a skillet over medium heat. While the pan is heating, slice
each roll in the middle about 3/4s of the way down, and spread a
thin layer of butter along both sides of the rolls.
Place butter side down into the hot skillet, and toast each side
until browned. Stuff with your favorite filling and enjoy!

2 Comments Add yours

  1. Jen M. Kulcsar says:

    These look fantastic, Ann! Thanks for sharing your recipe with us.

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