Hot Dog Rolls (New England Style for Bread Machine)© Copyright 2017. All rights reserved and enforced
New England Hot Dog Rolls being sliced
© Denzil Green
This recipe produces a good, firm, soft-sided hot dog roll meant for top slicing -- and the bread machine does all the hard work. You can use them as is, or, butter the sides and lightly fry them in a frying pan or on a griddle.
Good for hot dogs made with regular-sized wieners (as opposed to jumbo-sized), or with filling such as chicken salad, lobster salad, etc.
Makes enough dough for a 10 roll hot dog pan, or 10 hot dog rolls formed free-hand. [Ed: in the summer time, you are best to remove about 1/2 cup or 1 fistful of dough from that which you put in the pan, and cook it up separately as an 11th free-formed hotdog roll, because in the heat and humidity of the summer the dough can easily rise too much for the hot dog roll pan.]
Number of servings: 10 rolls
Estimated Prep Time: 25 minutes
Estimated Cooking Time: 30 minutes Cooking at: 375 F / 190 C / Gas Mark 5
Grease the hot dog roll pan, set aside.
The dough before it has relaxed in the pan
© Denzil Green
Let sit for 20 minutes. At that point, the dough will have "relaxed." Now press the dough all the way evenly to the edges.
Cover with plastic wrap or a tea-towel and let rise about 30 to 40 minutes. Start heating the oven about 5 or 10 minutes before the end of this time.
At this point, the dough should have risen within 1/2 inch (1 cm) of the top of the roll pan. That's good enough, you don't want it to go over.
Take a cookie sheet and grease it.
Place in hot oven and put the cookie sheet on top of the rolls, greased side down. Yep, that's right, it's going to act as a cover to keep the rolls flat. Now, put something heavy and oven-safe on top of the cookie sheet right in the middle, like a cast iron frying pan, etc.
New England Hot Dog Rolls Pan
© Denzil Green
When done, take out of oven and invert onto a wire rack. Voila, notice the flat "top" is now actually the bottom of the rolls. Let the rolls cool completely.
The indents will show the boundaries for each roll. Cut in the middle of each roll, but *not* all the way to the bottom. Leave some connected roll at the bottom of each to act as a hinge.
When that's done, then slice the rolls up into individual rolls along the indent boundary lines, and use as desired. Traditionally, the sides are lightly-buttered and toasted quickly in a hot frying pan.
Recipe notesIf you don't have a hot dog roll pan, just form the dough on a floured surface into 10 hot dog shaped pieces free-hand style, each about 6 inches (15 cm) long, and let rise and bake.
Obviously, you crack the egg into the dough mixture, rather than setting a whole shelled one in :}
If you can cook the rolls up far enough ahead to allow them to sit for a few hours before slicing, the slicing job will be easier.
Nutrition NotesThe recipe makes 10 rolls in total. There are a total of 44 Weight Watchers PointsPlus® in the recipe; that's 4 points per roll. (35 of the points are in the flour, which you can't do much about.)
You can't use a salt substitute in this recipe.
* PointsPlus™ calculated by CooksInfo.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.
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