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New England Hot Dog Rolls
https://www.youtube.com/watch?v=iHccqUhLys8
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Prep Time
2 hr
Cook Time
17 min
Total Time
3 hr
Ingredients
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200g or 3/4c warm water (86F/30C)
70g or 1/3c sugar
1 large egg
75g or 5 1/2Tbsp melted butter (not hot) + extra for brushing
8g or 2 1/2Tsp instant yeast
15g or 1 3/4Tbsp dough conditioner
150g riced baked potato (or about 1c of baked potato before it’s riced)
625g or 5c all purpose flour
12g or 2tsp salt
Egg wash (1 egg + splash of water)
Melted butter (to brush on top)
Instructions
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Add ingredients to mixing bowl and mix with dough hook on medium speed for 8-10min. The dough will look loose at around 4-5 minutes before it comes together into a nice ball that’s no longer extremely sticky.
Use a soaking wet hand and a grab and round in a 10 & 2 motion to tuck the dough into a taught ball. See video burger bun video @3:18. Cover and ferment at room temperature for 30min.
The dough should have gassed up quite a bit. Aggressively degas the dough so that you can perform a strength building fold (as shown in burger bun video @3:50). After the strength building fold and another 10-2 rounding, cover the dough again and allow to ferment at room temp for another 30min.
It will have risen a lot again after the second ferment, so aggressively degas it. Divide into 10 150g pieces. Preshape each into loose round balls as shown @8:09. Cover with a towel and rest for 10min.
To shape the buns, see video @8:29. Line each up on a parchment lined half sheet tray, cover, and proof at room temp for 60-90min. Buns should have doubled in size and spring back when poked. Brush each with egg wash (1 egg with splash of water). Load into preheated 400F/205C oven, spritz oven with 12-15 squirts of water and bake for 15-17min. Brush with melted butter.
