New England Hot Dog Buns Recipe

How to make it

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• In a large bowl dissolve yeast in water with 1 t sugar; let bloom for 10 minutes.
• In a separate bowl combine the yolks, 3 eggs, and oil.
• In a separate bowl whisk sugar, salt, bread fresh, and about 3-1/2 cups of flour.
• Combine yeast mixture with egg mixture; add it to the flour mixture.
• Stir to make a sticky dough.
• Turn dough out onto a lightly floured surface. Knead with remaining flour until smooth and elastic, about 7 minutes. Try not to use all the flour. The dough should be soft and supple. More so than a regular bread loaf dough. It will make the finished product softer.
• Knead using oiled hands if necessary to keep from incorporating too much flour into the dough.
• Place in a well oiled bowl, and turn to oil the entire surface of the dough. Cover with oiled plastic wrap.
• Place in a warm place until double in size, about 45 minutes.
• Roll dough out onto an oiled work surface, deflating gently with the fingertips.
• Using a sharp knife or pizza wheel, cut the dough into 3 sections. Cut each section into 3 sections. Cut each section in half. That is a 3x3x2 cutting to equal 18 dough pieces. See Photo
• Oil an 11.5 x 17” baking tray and line it with parchment paper, leaving excess parchment on both long ends of the tray to facilitate moving the buns off the tray and onto a cooling rack in one piece when bake time is completed.
• Roll out the dough pieces to form 18 logs about 4 ½ to 5” long each. Place the dough logs on the parchment lined baking tray in two lines of 9 logs each spaced evenly.
• Beat 2 egg whites from the separation process with 2 pinches of salt; brush onto bread. Save the rest of the egg whites for another use.
• Let the bread rise until doubled, about 45 minutes, covered. See Photo
• During the last 15 minutes of rise time, preheat the oven to 375 degrees F . Brush the bread with egg wash again.
• Bake for 20 minutes, or until golden.
• Remove from oven and using the parchment paper as handles move the bread, in one piece, to a wire rack to cool. See Photo
• When cool, slice each log segment in half vertically at the center of the log See Photo. It will create bread sides to accept butter for grilling and a grown together split that will separate when urged. See Photo
• There will be a half log residue on each end of the 9 log row. Four half logs of scrap total. Sixteen New England hot dog buns. See Photo

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