How to make it

  • 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

Reviews & Comments 13

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  • lovebreezy 7 years ago
    Sorry, no, I still haven't tried these yet. New England Hot Dog Buns I just hardly ever get to bake bread anymore, but someday... Just wanted to tell you that I just got back from my first trip (as an adult) to New England. My first ever lobster rolls and I was so disappointed that they were served with plain ole hot-dog buns. I convinced my fellow travelers to go to a grocery store so I could show them how they should have been served. Found packages of them that were called Frankfurt Buns. I had to buy a pack to bring home--they are in the freezer just waiting. Just thought I'd share my story.
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  • impssweetp 10 years ago
    You can get the metal forms for these buns (and the original recipe) on The King Arthur Flour web site. Forgotten what I paid for them, $17, I think. (Got the info from Luisa.)
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  • nativeprincess 11 years ago
    Love this!
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  • jkirk 11 years ago
    Hi. I was wondering if you could add this recipe to the "Hot dogs" group. We need a good hot dog bun recipe. Thanks for your help.
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  • cuzpat 11 years ago
    Bet these be the best tasting buns on a hot dogs!, high 5!
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  • superfoodman 11 years ago
    Great recipes!
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  • chuckieb 11 years ago
    Yey Points! They're gorgeous!
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  • lovebreezy 11 years ago
    Thanks for the history lesson -- these are new to me.
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  • valinkenmore 11 years ago
    These look fantastic and am sure they taste that way too! Yes you are definitely the "BreadMeister".
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  • kimmer 11 years ago
    Looks great!
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  • pleclare 11 years ago
    They look terriffic!!!
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  • wynnebaer 11 years ago
    P, you are the best....Thanks so much. They look fantastic.
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  • pointsevenout 11 years ago
    Used: Egg Bread The Bears Way as a starting point for this recipe.
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