How to bake New England style hot dog buns
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- Опубликовано: 6 янв 2018
- The hot dogs buns I grew up with were different from those available here in California. We liked to butter and toast the sides. In this video I make my own. I make two batches, one for standard hot dogs and the other batch for really long hot dogs. That's the advantage of making them yourself. And they taste really good toasted.
See the full recipe on my web site at:
www.white-trash-cooking.com/re...
And some people tell me my voice has a natural ASMR quality. 
Хобби
I just got a kitchenaid mixer. I remember, as a kid, Friendly's ice cream served hot dogs like this and I loved them. They went to a standard roll now and I couldn't find these anywhere. I'm making them this week if not tonight. Thank you!! I think my grandson and son will LOVE them as much as I did!
Friendly's - yes that's where I've had these.
This is the only way to eat a hot dog!! I didn't know there were other options!! Hahaha New England born and raised here!! Great recipe!!
I was born 71 years ago in Quincy, Mass - my father was a reactivated Iwo Jima Marine walking a guard post that morning at the Boston Navy Yard during the Korean War. I grew up eating lobster rolls with this bun. Today, in celebration of the 247th birthday of the Corps, I made these and turned them into lobster rolls with left over lobster from a birthday party. Many thanks!
Thanks for sharing your story. -Dennis
the best part of this video is watching the cook's reaction to the first bite. It was like a slow recognition of a good memory and then a smile ;)
I was looking for the perfect recipe for hot dog buns and I found it!! Thank you for explain it so well. Saludos desde Cancún México!!
I used to eat these regularly at the cafeteria in the Treasury Dept. in Washington DC ( I am a retired Govt. employee) 36 years ago! You can't buy them anywhere I know of. Brings back fond memories. Thanks for the recipe.
If you spray in-between the dough buns with oil before you let them rise, they pull apart very nicely baked.
My wife and I live in Iowa now. We're both from New England. It's just not the same without these! Thank you for the video!
I'm gonna try this. I've tried so many different ones, but yours makes more sense. And they also look delicious I love butter
I saw on Facebook where one person just dumped all the dough in the NE pan and pressed it down evenly with her hand and then baked it. Once baked she cut them into rolls using the lines baked into the bread as a guide.
I think I saw the same video. It works okay. I wanted to recreate the hot dog buns I remember so fondly from my childhood. Summer is near. I need to make these again. Thanks for the comment. -Dennis
These are EXACTLY what I've been looking for. Thank you! I have to say, though, 94 deg. in Florida in the fall? No, thank you ... I LOVE my home in Ohio, best place (next to Michigan) in the U.S. LOL!!!
Seriously fun, these are the only kind of hot dog buns i enjoy, and being able to make it at home is always great. Thanks for the video.
Thank you for your back home style demonstration of the New England Hot Dog Bun! I ordered my baking pan years ago from King Arthur Flour, and they included the recipe! I never tried this knowing how difficult getting it all done right, but now you gave me a new sense of adventure to try it and get my memory going of what a Hot Dog should be like, as I was used to eating when I lived in Massachusetts, and Rhode Island growing up. You did it, and my many thanks for showing us how it is all done and the right way too. Now if I could just hint a little bit am still waiting for your recipe on Fried Clams with the bellies! Take care and we love your Channel.
I used to be a diehard steamed poppy seed hot dog bun aficionado (Chicago dogs - no ketchup!) but I'm now a convert. These are great for dogs, lobster rolls and shrimp rolls. Toasted in butter & evoo - magnificent! The store brands don't even come close. Thanks for sharing!
Beautiful! I love hotdogs and these buns are perfect. The other kind usually fall apart before you get to eat the whole hotdog but this style doesn't. Thank you for sharing the recipe!
Thank you Ebba. I don't eat hotdogs as much as I would like to. I love them too, and now that I can make the best buns for them, I just might eat the more often. -Dennis
I remember having a hot dog at Woolworths when I was a kid and they were served on buns like that.....I live in the Midwest and we just have the regular buns like you were talking about in the beginning. Thank you for showing me how to make these wonderful looking buns...........
In addition to lobster rolls, the New England rolls are associated with Fenway Franks. Friendly's Ice Cream Restaurants (based in Wilbraham, MA) uses a similar roll for their Friendly's Frank and (seasonal) lobster roll.
thank you I was looking for a way to make these without the specialty pan. Can't wait to have a nice, fresh
hot dog bun!!
Dennis I really like the New England hot dog bun. I'm so glad you introduced them to me. My son thinks they are much easier to eat with. Thanks.
Happy new year Dennis! I absolutely love your videos but particularly your bread videos because they always look so fantastic and I know if I attempted them, they wouldn’t look the same haha. Those bread trays look so cool, I’ve never seen those before. Love the recipe thank you for sharing
Absolutely love the idea of this recipe. I am down south in Southern Alabama. And we have a recipe made with Polish sausage and we call it a whoopty dog.. it is loaded with sauerkraut, pickled jalapeno Pepper's, chili, shredded cheese of your choice, coleslaw, it is so big you have to eat it with a fork and knife. The reason I mentioned this is your recipe would go great with a whooptie doo dog.
Oh Dennis, I love NE style hotdog buns!!! Thank you! So much easier to eat, and to put things in!!
The hotdog bun looks good.
Tried this recipe yesterday! A++. I make a lot of bread, and try a lot of recipes. This was a very good recipe with measurements. Making more today to give to family.
Just the kind of thing I've been looking for to make for summer time!
Really enjoyed this and will definitely try this!
OMG! Yes I remember these! They were so good! Gonna try them soon!
Thanks Andrea. I hope you get to try them soon. They do taste good buttered and toasted. -Dennis
I finally made them and they were fantastic, thank you very much..
Love this type of bun, if memory serves me correctly, the local Woolworths lunch counter had this style bun, buttered and toasted on the grill. Next time I make buns, I will be using your directions. Thanks.
Hi Dennis, we just happened to find your channel and you've got us all excited. We're headed to the kitchen right after our brunch to try your recipe for the great new England style hot dog roll.
Being from mid coast Maine we're well acquainted with this style bun but unfortunately, due to this outbreak, you can only get the ball park buns. Nastey lol. Your entire video was so well done you've now put us in a playful mood. And that's a good thing ahuh. Well Done!!
These buns are one thing that I miss about living up north.
Thank you for explaining those New England buns to me. Never really understood why they were shaped that way. You have outdone yourself with these buns. Just the right colour.
Thank you. I don't know why, but your comment gave me a satisfying chuckle. The New England buns are different. Having grown up there, I learned to appreciate the beauty of them. I think from now on whenever I get a craving for hotdogs I'll start off by making the buns first. -Dennis
Mobile Home Gourmet
Excellent job. Thanks mate. I'll make this one.
Was looking for a recipe for cabbage rolls and found yours. My father grew up eating those and he said these were better than his moms hahahaha. I am now hooked and forever a sub! I love your recipes, knowledge, and respect of the ingredients. You are a legend!!!!! Keep it up! Im going to make your baklava and Torta Pasuqalina. One of my favorites around Easter is Pizza Rustica aka Pizza Gain aka Pizzagaina. If you wanted to make that I wouldn't object ;)
Omg Dennis this was an awesome tutorial and i loved when you bit that dog...
I live in Washington State and miss the hotdog buns so much. To try and explain the difference is a little hard to do with someone that has never seen them. Open the top instead of tearing the side! Easy Peazy right! When visiting North Andover family, we always had Lobster Rolls at least once. I feel myself drooling down my face just thinking about it,
OMGOODNESS, So sweet tasting and succulent. Couldn’t get any better except when we went to Ogunquit, Me, right on the ocean. There was a Little walk-up takeout restaurant that I actually saw on the food channel the other day and was glad to see that the shop was still there. They had Oyster sandwiches which of course I can get here at home, no problem but the lobster was caught that morning so aside from eating it on the boat, you just could not get fresher food and the buns were lightly toasted to perfection. I don’t know why we can’t get a company to start making these type of buns on the west coast. It just makes sense! You load up the bun from the TOP, you set it down and nothing falls out, the onion and relish are still in the bun because they are loaded on the top where they won’t slide out! I tell you what, let’s a few of us get our pennies together and start a Top O’ The Bun Company. Sounds Good Right! No more mobile home, from mobile to mansion, for me it will be from triple-wide manufactured home to small mansion. Sounds pretty good. Then back to Ireland 🇮🇪 for me and start a Top O’ The Bun there too, 😂
Cheers, Irish Jilli
Hi Jill. Thanks for the comment. I couldn't agree more. We need a load-from-the-top hotdog bun company here on the West Coast. Do you remember the way some hotdogs were grilled? They were not the skinless franks; they had the skin on them and cooks used to cut a little X in each end. As the dog grilled, the X would curl up, sort of like a flower on each end of the hotdog. And that also helped to hold the condiments on top of the hotdog. Ah, the good ol' days. -Dennis
Mobile Home Gourmet ASMR
I remember them curling up but didn’t know why. Very interesting! I have always had a hard time getting my bread dough to rise living in Washington due to the temperature and I never thought about putting it in the oven with the light on until a few years back. The summer time was my baking success but who wants to have a 375F Oven on when it’s 90 degrees outside?
I guess you get used to Baking in the heat in California but in my area, I have to choose when to bake yeast products unless you have other secrets for me. My specialties are baking cookies. I want to start a Cookie business since I have 5 Grandsons,
Sorry, wrong button, anyway, with 5 Grandsons, I have always baked lots of cookies. Used to take them to work almost daily and my name was “THE COOKIE LADY”! It was awesome! If you ever get up to Washington, especially in the winter time, maybe you can help me figure out what I am doing wrong with the rolls, and the why the dough is such a problem for me. I will make some cookies to take back home, yummy 😋! Oh, btw, I love your Stroganoff!
Have a great day,
Jilli
I enjoy a "blue dog" in a New England style bun. It was taught to me by an old timer I once worked for 40 yrs ago. A boiled hot dog placed in an internally buttered rolled just prior to dropping in the hot dog and a butter knife full of Marie's Blue Cheese dressing on top. Mmmm
Nice video I'm defiantly going to need one of those pans.
awesome video man, loved it
Fantástico hot dog, gracias por subir esa receta. Lo felicito muy buen trabajo. Saludos desde venezuela
Hi Dennis! I've never had this kind of bun before. Grew up in MI. Lived in MO for a time and now in WI. I recently found your channel by accident and have been binge watching for a week lol. I made your chai ice cream but not a chai fan so I used a mint hot cocoa mix I made at Christmas. It's really custardy and delish! My hot dog buns are on their first proofing now and the dough is exactly like your video. So far so good. Thank you so much for sharing your recipes and techniques! I'm so excited about having grilled hot dogs tonight for dinner with these home made buns!
Oh, you made me so hungry! I would love to have some of those hotdogs right now. I'm happy to hear you found some useful information from my videos. Thank you for the positive feedback. Much appreciated. Stay safe and healthy. -Dennis
@@MobileHomeGourmet oh my gosh! I crammed the buns in too tight. (No pan the right size) They came out too thin, however; these are the best buns ever! My husband is giving me a thumbs up since he can't stop eating long enough to comment 🤣
Beautiful great job
Thanks for the Great recipe
Looks so good! Thanks for the info. Nice video. It would be nice if stores sold these types of buns. Hard to find except online.
Hi Dennis your recipes and presentation are great and now the jump 2 feature is awesome thank you. You mentioned two ways of cooking a hot dog when I was young about 50 years ago we used to barbecue hot dogs split almost through in half with cheese inserted and then wrapped in bacon with toothpicks holding it and barbecued they were awesome maybe if you could do a video on that it would be nice to see.
Thanks Walter. I like the idea and I think it would look good in a video. One question: What cheese was used? -Dennis
Another winner. That would not be a bad "on the go" breakfast. Gee, you always leave me hungry!
Thanks Sue. Now you have me wondering about egg and breakfast sausage on a hotdog bun. Gotta give that some thought. -Dennis
Great idea! Especially school kids and sooo much better to be chewing than texting.
You can make French toast of each detached bun, then slit, then nestle in a breakfast link, and top with syrup, which the soft insides of the bun will keep from dribbling. Ultrasnarfotastyliciously portable and packed with protein, grease, and carbs !
Looks good!
Thank you for the feedback. -Dennis
great recipe. I do not like to grill them because I freeze them so my secret is when down flip the bread over in the pan put back in oven and let top brown and works great.
That makes a lot of sense
Looks amazing amazing
Thanks for the video I missed them hotdog buns
we use that exact same scraper for smoothing new decals on freshly painted cars!
My favor!te buns too.. thank you for sharing
les plus beaux qu'il m'a été de voir bravo !
Thank you.
Dennis we have a supermarket here in SC called Ingles and they have the new england style buns occasionally. I remember in our house growing up we always had hotdogs on Friday night with the toasted buns.
The buns will brown in that bun pan, even if they are covered, but they will produce a softer crust like sandwich bread. I don't have that pan, but I have the covered Pullman loaf pan from the same company. That's the concept behind a Pullman or _pan de mie_ pan, aside from just the shape.
Wow I love you lol you are the God of bread thank you. I will try this and tag you.
Hembolds is the meat packer company that was the original Uncle Sam meat company
They sell the mini hot dogs, mini rolls, the meat sauce, mustard and the onions are dehydrated and I don't know where to get them.
They are used by McDonald's
They come in a brown package and you put them into water and then put it in the fridge for 24 hours
thanks for the video!
Hot Dogs are my quilty pleasure, I love them !!!!
Hi Sherry. I wonder how many of us eat hotdogs when no one is looking. I love them too. -Dennis
"Here's my huge, long hotdog" 🤣
All your breads look incredible, Dennis! I never saw hot dog buns like these until we got a lobster roll joint here in the Low Country of South Carolina. Sadly, the place went under after a couple of years. It was pretty pricey, and just too different for Southern tastes, I think. This goes on my "must try" list!
Thanks for the feedback. I'll probably never buy hotdog buns again. They were so good, I want to make them again. -Dennis
Man i'm making this tonight. Already have the dough rising... thanks for a great recipe Dennis!
You're welcome David. Enjoy. -Dennis
@@MobileHomeGourmet wish I could post the picture and video of the finished product. Simply AMAZING! DELICIOUS!!! Thanks for sharing Sir.
That's good news! I'm happy to know it turned out well for you. Nothing like success! -Dennis
Thanks. Another great bread from you. With that wonderful bun all skillet toasted and a good dog, I can totally see forgoing the condiments. That's a real wiener.
Thanks Gerard. You're right. With the right hotdog, I think these don't need any condiments. -Dennis
Dennis, after watching your bun making task, I don't think I have the patience to go through all the steps for hot dog buns, although I'm sure they are superior to the average store bun. Baking bread has always been intimidating to me. I have a Kitchen Aid mixer like yours and it sits in my kitchen as a "Kinetic Sculpture". Always enjoy your culinary skills, thanks
Hi Dan. It is definitely a labor of love. Yesterday I made two loaves of bread again. I'm trying to get back into my routine of baking bread every other week. I did it for years. And the way I buy flour (25-pound sack at Costco), the bread costs me only 25¢ per 1-pound loaf. It's not for everyone though. I perfectly understand admiring your KitchenAid as art. It is a beautiful machine. And you can always change your mind. Enjoy your day and thanks for commenting. -Dennis
Mmmmm your buns sound wonderful. You want a great hot dog for them, Safeway and Walmart sells Miller’s all beef hot dogs and they are a good size (be aware they sell two sizes). 🇺🇸❤️🇺🇸
Cool
MMM...I`d like mine with mustard and a little onion. Thanks for sharing !
Thank you
we call your N.E. buns coney island buns and we southerners eat them with chili and slaw on top. enjoyed the vid, thx.
pass on the cole slaw but chili dogs are great :D
we call them Frankfurter rolls up here in NE
Definitely will appreciate the hot dog more
I found these in Denver walmart made by the sweet Hawaiian bread co soo good
An interesting pan that is used for the longer buns. I assume that's parchment paper, but what kind of pan is it? I like the pins or whatever you call them that hold the corners of the paper.
It's a standard 9x13 inch roasting pan. It's steel (rather than aluminum); so I was able to hold the parchment paper corners with magnets.
I WANT 2 OF THOSE ! 2 FOR HERE AND 2 TO GO.
This reminds me of the technique used for making baguettes
I suggest you make a circular Bun then roll them lengthwise. Just a thought from the Bahamas :)
I wonder what kind of hot dogs were used in this video. That dog looked very good!
That dog was delicious. Sadly, I only found them one time in the local grocery store. I don't remember the brand. -Dennis
Some of the places use these rolls for the fish fry
Hello I love your recipe I was wondering if I should open the top and bottom heaters in my oven or just the bottom one. Also if the answer is to open both do I need to add the top oven tray to shield the buns from the top broiler ?
Your oven doesn't sound familiar. My oven heats from the bottom, unless I use the broiler (which I didn't use for these hotdog buns). I hope that helps. -Dennis
Thanks allot and keep up the great content
Hi Dennis, if you had your pick what hot dog (vs. sausage) provider would you use for these? I'm on the Left coast like you (SD) and can get most brands - some easier than others. Have access to Viennas that are great and supermarket Hebrew that are very garlicky along with Sabrett (haven't had) but is there better that we should look for? Long live the vertical cut vs. horizontal to avoid fallouts...
Thanks for the recipe - longtime (6+years) subscriber... watch the calendar behind you and enjoy the planes and trains going by that make it real.
I like most hotdogs. Now that if know about those long Polish sausages, they would be my first choice. I like the snap of the skin. I would cut them in half. -Dennis
I see - smoked sausage (your brand - Eckrich from the vid)
I made some , tasted great but a bit crumbly. any adjustments I should make? thanks
I'm not sure what went wrong. There are several reasons why bread might be crumbly - too much yeast, too much flour, not enough kneading, among others. Try googling "what makes bread crumbly" for the possibilities and see if any match your situation. -Dennis
I'm looking for your 'cheater 'pasta sauce . The one where you combined two jarred sauces. I 'think it was Prego Traditional and Classico Tomato-Basil. Thanks
Yes, it's half Prego and half Classico. I can't remember in which videos I used it. With more than 300 videos on RUclips, it's difficult to remember the details. -Dennis
Mobile Home Gourmet ASMR I found it! In minute meal
Where do i get them in California. Any brands?
I had to just quickly comment that my father always loved new England hd buns compared to traditional. However my mother never liked them but didn't tell him until forty-eight years into their marriage. That was a family joke for years.
Can you provide a link to the 6 x 15" pan.... I can't find it any where. Thanks
They're on Amazon as "New England Hot Dog Pan"
www.amazon.com/s?k=B002UNMZQ2
I never knew that the fish fry deep fried strip of cod on a hot dog bun only exist in the Capital District Albany NY area
Never seen them anywhere else
Also the mini hot dogs on the steamed mini buns also only in the Capital District Albany NY area
Every bar and corner restaurant and summer food stand from Albany NY to Clifton Park NY and Scotia-glenville to Troy have the mini hot dogs and the fish fry
Literally over 300 places in the Albany NY area sell these 2 items, but no one anywhere else in the world has ever heard of either
I wish I was young and healthy, I would open up a fish fry place with the little hot dogs
Maybe a split little cafe style place with hot dog grill on one side and the fish fryer on the other side
Don't forget the mac and cheese topping
Dennis, did you ever mention where you found the polish hot dogs with the skin or casing on ? I'm in Los Angeles
It think it was at the local Smart & Final store. There are plenty of those in L.A. If I remember correctly, the package contained only two sausages. I hope that helps. -Dennis
Mobile Home Gourmet ASMR Oh ok, i think i saw you show them in a video earlier. Thwy were like extra long in a green package right? I think you said you cut one that would fit in 2 buns??
Yes, easily they could be fit into two regular hotdog buns. I'm thinking of buying them again and doing just that. -Dennis
Ok, so from the video it's the eckrich sausage. I'm gonna purchase the beef ones and try em.
I had to go grocery shopping; so I checked Smart & Final and Albertson's. I didn't see it in either store, but Albertson's carries Eckrich products. -Dennis
You cant buy those out of the store. Great video!
Thanks grassburner. You're right, they not sold here. Does anyone know if they are still available in New England? I haven't back there since 1989. -Dennis
Mobile Home Gourmet ASMR yes the NE style bun is still available in Maine. We also use this type for lobster rolls too. Yum
@@MobileHomeGourmet theyre still available in New England, Im from southern NH but ive lived in MA before too and can confirm people still love them here.
@@MobileHomeGourmet Yes, they're the most common style hot dog bun available in New England grocery stores. And the New England "natural casing franks" are the ones I remember from my childhood in NH...they're what we kids called "the poppy kind" because they "popped" when you bit into them, and my mother (this was in the 1960's -1970's) could only get them at a deli. We used to buy a brand of natural casing franks made in Portsmouth, NH called "Schoanland's" and once that company closed they sold their recipe to an outfit in Kennebunk, Maine called "Shield's". Now they're in the grocery stores, in the deli department, and they cost a lot more than those other kinds.
You know the right way to do a bun. Too bad the rest of the world doesn’t. I can taste a lobster roll.
Were did you get those long hot dogs
Joseph, I found them ONE time. Only once, in a grocery store. I've looked for them again and I can't find them. Bummer. Thanks for the question. -Dennis
mustard, onions, chili. thank you. I like dogs with a snap. I call them Yankee Hotdogs. Never seen them in a grocery store down here in Va. Bch, Va. anybody know what I mean?
Debra - the dogs you are looking for are “natural casing”. The casing, when cooked, provides the “snap” that you remember. Most hotdogs sold today are formed in long plastic tubes with a twist between links. After cooking at the factory they remove the temporary plastic casing.
Is there a written recipe?
I have missed your channel for awhile. Have you quit using the 'minute meals'?
Yes, I'm still eating Minute Meals, but not as regularly as I used to. Right now I'm trying to eat the foods filling my freezer before I buy more groceries. -Dennis
What happened to the other hot dog buns that you made
Is those same kind of rolls that New England uses for Lobster Rolls?
Hi Mark. I never had the lobster roll, but someone from South Carolina said these were the buns used in lobster rolls there. I googled lobster rolls and the bun looks the same. -Dennis
Yes
Yes, Mark, these are the same rolls used for New England Lobster Rolls. It's the traditional roll...buttered on both sides and toasted on a flat top grill, filled with buttery lobster with just a touch of mayonnaise, a little chopped celery, and the aroma of the Maine coast. Whenever I travel outside of New England, I can't get these rolls anywhere.
Beautiful Hot Dod 👌
I am a patreon but I am unsure about notified of videos only available for patreons. Can you fill me in? Thanks!
I don't know a lot about it myself. I followed someone's simple instructions (and still I got it wrong). I use Patreon to notify patrons of videos as soon as I upload them to RUclips, but weeks before they go public (uploaded as unlisted). Patrons get early access. -Dennis
So is it 3 TBLS or 6. You say 3 in this video. 6 on the site. Both say 85 grams, which looks like alot. And more than you show here
I had to go back and look this up. 6 tablespoons is 84 grams; so 85 would be about right. It might seem like a lot, but you can work much more butter into dough. See my recipe for brioche, which uses lots of butter. The "three" in the video might have been a slip of the tongue. -Dennis
@@MobileHomeGourmet Thanks for the speedy reply. I was right in the middle of preparing, so I kinda split it, and used about 650g. I'll see how my first attempt goes, and go from there.
These New England Style hot dog buns, Freihoffer bakery makes these for all the stores and restaurants in the Albany NY area
That's another thing I have never seen outside of the Capital District Albany NY area, real bakeries
There are lots in the area, but none anywhere else
I moved to Allentown PA area and there are no bakeries.
Dunkin donuts is the closest thing to a bakery and what passes for a hot dog here is nasty