New England Style Rolls are the PERFECT sandwich bread/hot dog bun, and I don’t say that lightly. They are made from an enriched dough which has a higher concentration of fats, sugar, and dairy (yes, there’s a reason it’s DELICIOUS). Enriched dough produces a super soft interior with a tender crumb. Dare I say it’s actually “billowy?” I just did. It suits it. The dough is so soft that it does in fact “billow” and pull apart very tenderly.
Enriched dough stands apart from the crowd because it also uses powdered milk, potato flour, eggs, and butter, unlike a lot of conventional bread dough.
There is nothing quite like the perfect sandwich. I love sandwiches, and I was never what I would consider a “sandwich snob.” I didn’t need the bread to come freshly baked out of the oven, nor did I care about the shape of the bread. That is, until I began making Maine Lobster Rolls (recipe coming for that shortly!). So much for me not being a sandwich snob.
You do not need a special pan to bake these buns/rolls, but if you’re feeling extra (like I was), this is the one I bought and I honestly don’t have any regrets. When you are using these rolls in the Maine Lobster Roll recipe, be sure to grill them and butter them ( I guess the butter is optional, but, why not go for it?) before filling them with the lobster salad mix.
Ingredients You'll Need for New England Style Rolls:
Add flour, yeast, sugar, water, dry milk, potato flour, egg, butter, and sea salt flakes to stand mixing bowl and knead for 5-8 minutes. The dough will start out sticky, but as the gluten develops it will take on a more elastic springy texture.
Once dough feels smooth and elastic (and a tiny bit tacky) place it in a lightly greased bowl. Cover it with plastic wrap and a towel in a warm area to rise.
While the dough is resting lightly grease a New England Hot Dog Bun Pan 12x18 nonstick rectangle pan or dish.
After you have given the dough time (about an hour) to rest and rise a bit remove it from mixing bowl. Divide the dough into 10 equal portions
Evenly space rolls on prepared baking dish leaving room for them to proof and expand. Cover baking dish with plastic wrap and leave it to rise in a warm area for at least an hour. This proofing time is essential for rolls to become airy and light, so don't cut it short!
While dough is rising preheat your oven to 375°F. Rolls should double in size and be touching. When rolls are ready for the oven whisk 1 egg and a tablespoon of water together. Gently brush the rolls with egg wash coating all the visible areas.
Transfer rolls to the oven and bake for 15-20 minutes until the top of bread looks evenly golden brown across the top.
eat & enjoy!
Looking for some other delicious recipes? Check these out!
New England Style Rolls are made from an enriched dough (which has a higher concentration of fats, sugar, and dairy) and it produces a SUPER SOFT interior and tender crumb. They are the PERFECT sandwich bread and I don’t say that lightly.
¼cuppotato flour *NOT to be confused with potato starch
1largeegg
2tablespoonbutter, softened
2teaspoonsea salt flakes*Maldon sea salt flakes is my preferred brand, but any sea salt flakes should work!
Egg Wash
1largeegg
1tablespoonwater
Instructions
Add flour, yeast, sugar, water, dry milk, potato flour, egg, butter, and sea salt flakes to stand mixing bowl and knead for 5-8 minutes. The dough will start out sticky, but as the gluten develops it will take on a more elastic springy texture.
Once dough feels smooth and elastic (and a tiny bit tacky) place it in a lightly greased bowl. Cover it with plastic wrap and a towel in a warm area to rise.
While the dough is resting lightly grease a New England Hot Dog Bun Pan 12x18 nonstick rectangle pan or dish.
After you have given the dough time (about an hour) to rest and rise a bit remove it from mixing bowl. Divide the dough into 10 equal portions
Evenly space rolls on prepared baking dish leaving room for them to proof and expand. Cover baking dish with plastic wrap and leave it to rise in a warm area for at least an hour. This proofing time is essential for rolls to become airy and light, so don't cut it short!
While dough is rising preheat your oven to 375°F. Rolls should double in size and be touching. When rolls are ready for the oven whisk 1 egg and a tablespoon of water together. Gently brush the rolls with egg wash coating all the visible areas.
Transfer rolls to the oven and bake for 15-20 minutes until the top of bread looks evenly golden brown across the top.
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