Brioche New England Style Hotdog Buns

[Missin44]

I used the brioche hamburger bun recipe in AR's tested recipes to make some New England Style hotdog buns. I have been making the hamburger buns for years. Then a few weeks ago someone asked if I had tried hotdog buns. I hadn't, so here they are. Using Bakers Percentage I scaled them to 10 buns and 80 gram dough balls. I did use the USA Pan Hotdog Pan, though I can certainly be done on a baking sheet. I found the separating the buns worked better by cutting them apart vs. pulling if you plan on toasting them. I toasted using mayo instead of butter. Unfortunately when I picked up the hotdogs, I didn't notice I missed grabbing the jumbo dogs. These were quite small. These buns overwhelm a standard hotdog. Aside from a hotdog these would be great for pretty much any sausage. Also perfect for lobster, shrimp, or crab rolls.

I would strongly suggest that anyone who wants to get into bread baking get a kitchen scale and learn bakers percentage. Trust me when I say it makes any kind of bread baking much easier.

I had no idea these buns were actually called New England Style, I do remember getting them as a kid in West Virginia at the local Dairy Queen.

https://www.usapan.com/new-england-hot-dog-bun-pan-1190ne

[58limited]

I've tried to make these a few times using the King Arthur recipe and the pan I bought from them. They came out really dense. I'll try the brioche recipe from AR next time.

My mom was from Massachusetts and would bring these buns home whenever she went to visit family (and vinegar and salt potato chips which were't available here at that time). She took an empty suit case to carry them back in.

[Missin44]

These are brioche, but any hamburger buns recipe that you like will work just fine. My next will be a potato bread version.

[58limited]

Potato bread would be great

[Mister C]

Those look effing gorgeous. I bake more pizza than bread, but this might be the next recipe I try. Thanks for sharing!

[Missin44]

Pizza dough is a flat bread. That said weigh your ingredients. This is an enriched dough, therefore gluten development takes quite a while. Much longer than typical.

[Mister C]

Missin44 got it, thank you I will remember that. I haven't read the recipe yet but expect I will get a sense of the idea of 'quite a while' when I do.

Yes I scale everything out when baking.

[Missin44]

I should have posted the adjusted recipe in grams. As I say I chose to scale the AR recipe for 10 dough balls for 80 grams each. As a side note, I should say I scaled it for 11 dough balls since you always lose a bit due to residual left over dough in your bowl. This assures that I got a full 10 dough balls at 80 grams.

Flour: 370g
Milk: 222g
salt: 6g
Yeast: 5g
butter: 111g
sugar: 11g

In my recipe flour is assumed to be 120g per cup, this is generally the accepted weight when applied to a cup of flour. This is by far the most important measurement to get right, that and the liquid, in this case the milk. Volume measurements work fine for everything else.

[BBQPhil]

Being from New England we love these style rolls. Fortunately in San Diego, Trader Joe's carries them