New England Hotdog Buns

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Yield: 10 buns

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These classic rolls, with their straight-up, white sides, golden-crust tops and bottoms, and soft texture, have been filled with everything from hotdogs to lobster salad in these parts. Now you can have them fresh and warm from your own oven!

New England Hotdog Buns

star rating (48) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 10 buns
Published: 06/09/2010



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1) Mix and knead together all of the ingredients (using 1 cup of the water) to make a shiny, elastic dough, about 10 minutes by hand, 5 or more by mixer. Add the additional water if necessary to make a smooth, soft dough.

2) Place the dough in a lightly greased bowl, and allow it to rise for 1 to 2 hours, until it's puffy.

3) Lightly grease your New England hotdog bun pan.

4) Gently deflate the dough, and stretch it in your hands till it's about 15" long and 6" wide, more or less; don't make yourself crazy being exact. Place the dough into the bun pan, stretching it to the edges as best you can.

5) Cover the pan with plastic wrap, and let the dough rest for 15 minutes. Remove the plastic wrap, and push it all the way into the corners of the pan, leveling the top surface as best you can. Re-cover the pan.

6) Let the buns rise for 45 to 60 minutes, until they've come to within 1/2" of the rim of the pan. While the dough is rising, preheat your oven to 375°F.

7) Grease a baking sheet, and place it atop the risen buns. Put the covered buns in the oven, weigh the baking sheet down with something oven-safe cookware (e.g., a cast iron or stoneware pan; a brick), and bake the buns for 18 minutes. Remove the baking sheet and bake a few minutes longer, if necessary to brown the rolls.

8) Remove the buns from the oven and place the pan on a rack for 5 minutes. Turn the buns out of the pan onto a rack to finish cooling; make sure the top (rounded) side is up.

9) When completely cool, slice each bun down the middle vertically, without cutting through the bottom; then separate into individual buns.

10) Yield: 10 buns.


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  • star rating 04/04/2015
  • Stephanie from New York, NY
  • Easy and delicious. I followed the recipe exactly, with great results. I would not bake with my convection button on because the ends get more brown. To compensate and get a softer texture there, I brushed the brown ends with water. Worked like a charm. The taste and texture is great. I ate one by itself, if that is any indication; I would never do that with store-bought.
  • star rating 10/29/2014
  • Chuck from Rancho Santa Fe CA
  • The buns are good but not great. The resulting buns are very dense almost like cake. I can't duplicate that light easily toasted New England style hot dog bun for lobster or crab rolls. If anyone can help me make this lighter and softer please help! thanks!
    Hello Chuck! Sorry to hear that this recipe did not work for you. I would give our Buttery Hotdog Buns a try. It should have a closer texture to what you are looking for. Jon@KAF
  • star rating 08/03/2014
  • Debb from Arlington, Virginia
  • I know I got this recipe earlier this year, but I cannot begin to tell you how many times I have made it. I can tell you, that I have NOT purchased a hotdog bun from any place since the first time I made it. I enjoyed these as a young girl in the 60s. Now they're my favorite once again. Oh and that clam roll I enjoy! This is truly a life changing recipe.
  • star rating 07/20/2014
  • tpel_91 from KAF Community
  • This worked great, but the buns turned out a bit dry. I'll have to work with this recipe a bit to learn better how much water the dough needs.
  • star rating 10/16/2013
  • Ann from Amherst, NH
  • I made these by the book the first time, with US volumes, and the came out dense and rather stiff. The second time I reduced the flour to 2 1/2 cups and used guesstimates to cut back on the other dry ingredients. For example, I cut the potato flakes to 1/2 cup, for example. Anything that was an even 2, I reduced to 1 1/2. I use a dry mix method with my mixer, so the liquid is always last and always adjustable, according to the properties of the dough. For the second rising, I let the dough rise in the pan to the height specified in the recipe, so that the rolls would have the volume without the mass. The result was a very nice roll that was soft and just right for both holding and wrapping around a standard diameter hot dog, but without breaking at the bottom or being too much bread to pair with the dog. I noticed that the cookie sheet or jelly roll pan that is weighted on top of the rolls while baking needs to be evenly held down. If your sheet or pan warps when heated, you should use enough weight to keep the pan evenly weighed down all over.
  • star rating 09/27/2013
  • Dee from NC
  • I never thought I would make hot dogs buns from scratch. I had bought the New England Hot Dog Bun a while ago and decided to try the recipe. With the help from the blog show exactly how to do it they came out great. We will definitely not being buying hot dog buns at the store anymore. This is definitely a repeat. Thanks KA!!
  • star rating 09/02/2013
  • David Alexander from Amenia, NY
  • I tried this recipe this weekend and think it is very good. I don't understand the other reviewers' comments, because it seems to me that you would want to get away from those marshmellowy store bought buns, and this is the exact opposite. I did make one change, though, and that is to skip the step of covering the pan and weighting it during baking. I know from the last time I made them, and as one reviewer said, the pan is not really tall enough, so if you skip the step to cover the pan, you will end up with buns which will easily accommodate a hot dog and toppings. A good recipe.
  • star rating 02/08/2013
  • Michel Caron from KAF Community
  • I made these buns again and want to add some tips. I don't profess to be a professional baker, but I do strive for improvements on anything I do. I found my first batch last November to be cautiously good. I did rate it high and still do but I made one real big change. FIrst, I did use this recipe by the book rather than what I used in the past. I also use metric scaling and want to caution those who do use metric or imperial measurements, that sugar and malt powder are not similar in mass. Stick to 2 tbsp of malt and not use the weight of sugar for malt; way too much. I also found that my buns sagged a little in towards the middle of the pan. I came to the conclusion that when I rolled out the dough to place into the pan, it's logical to conclude that we cannot evenly roll out the dough in one pass and evenly distribute the density of the dough resulting unevenness density throughout. To remedy this, scale out 10 EQUAL pieces and form 10 rolls to lay inside each compartment. After 5 minutes, stretch out the logs to reach the ends of the pan's edges. Then cover and proof as per instructions. The logs will eventually join together over time and will bake as normal. The result will provide 10 evenly sized buns with none of them being to dense as I found when I first made this. Moreover, the buns, after a 10 minute cooling period, will easily pull apart where they were joined. Do your slicing first before pulling apart. To assist in slicing, use two 1/2 inch wooden trimming from the lumber store to straddle the front and rear of the bread and using a serrated knife, proceed slicing. The wooden trim will prevent your knife from over cutting through the bread.
  • star rating 01/01/2013
  • Normcat from KAF Community
  • I made this recipe when I got the Hot Dog pan. I didn't like the flavor or the texture. Now, I use the Hamburger recipe. It fills the pan perfectly and is closer to a real New England roll, in my opinion. Out here in Chicago we can't get the real thing for Lobster Rolls so this is a great alternative.
  • star rating 12/30/2012
  • HungryinBoston from KAF Community
  • My first homemade hot dog buns and they came out delicious! Mine are the perfect texture with a wonderful flavor--yeasty, a little potato but mild enough to serve as a foil for hot dogs, sandwiches or other stuff. Since there seems to be a lot of unexplained issues with this recipe, I'll list what I did in case it is helpful for people who are troubleshooting. I used: --Sugar, not malt --Potato flour, not flakes --King Arthur's hot dog pan Also, I was in a hurry working quickly and kneaded the dough fairly minimally. I was worried I underkneaded it but it rose beautifully! My dough stretched easily to fit the pan the first time with no need to let it "rest." For the impatient, I would note that these could be cut cut cleanly immediately out of the oven but then five or ten minutes later they smooshed when I tried to cut them! When fully cooled (around 20 minutes later) they cut nicely again. So, cut either immediately out of the oven or wait until cool. Now that I am feeling confident next time I may experiment with subbing in a bit of whole-wheat flour and possibly some sourdough too! I also see there is a whole-wheat flour recipe for hot dog buns which looks interesting. And a note on the form of the roll. This makes rolls with completely flat giving them that "restaurant made in a big pan and cut" look. I like that look. However, I think if you want a different look you could divide the dough and put each bun in its own groove in the pan.
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