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Sep 7, 2009 09:02 AM

SOS Making new england style hotdog buns for lobster roll without having eletrical mixer is possible???

HI i tried to make the new england style lobster roll buns from the recipe of Chef jasper white in his book : Lobster At Home. but i think i failed. because it didnt look like the the hod dog buns in the pictuer of it in the web.
there is his recipe ;
actually i do not have any clue what exactly went wrong, even though i was somewhat suspicious from the biginning due to no such formal self-experience to do this.
i just tried to follow his recipe but in reality i also didnt or cannt do exactly as same as he did in the recipe.
at first i didnt warm the water( 1/4 cup ) to mix instant dry yeast and sugar with it. rather i just mix them with water just right out of the tap. i felt water was not really cold when i touched it but i thought now is just early september. and then i add them into flour( more or less than 4 cups ) mixture that are combined with flour, salt, and 2 lightly beaten eggs with COLD 1/2 CUP OF MILK which is just out of refrigerater . then i removed roughtly 3 table-spoon of butter just melted in my sauce pan into the the flour and yeast mixuture by using table spoon.
and violating the recipe of his, i didnt pour over the mixuter any additional 1/4 cup of water.
i couldnt because i felt it became already the soaky and gooi mushy mixtue. how could i ?
i think most of my adjustments from this process on is due to the reality that i do not own any electic mixer in my kitchen. yeah. someday in near future i think i would have the one. but now i dont.

so until then,i have to deal with this types of baking entiely by depending on manual labour.
when i finished kneading, i wasnt really sure whether it's really done. j white wrote that total 8 mints required when doing that by hands. yeah it took 8 mints. but due to some sticking dough issue, my hand wasnt efficent enough but i somewhat expected it to be better than disaster.
i put the dough into insdie of the stainless mixing bowl which is lightly dusted in with a pinch of flour.
in the book, it says that doubling will take more or less 1 hour. i observed that process it seemed to really bloom. it became little larger but more horizontally rather than vertically. i dont know the appearance of dough is appropriate for saying that it is doubled. (according to my mom, she said that it will probably take much longer than 1 hour. but i falsfied her advice because no baking books i have says more than i hour required in some other kinds of baking bread.)
i divide them roughly into 12, not that 13.
when i put those 12 seperated doughs onto baking pan, which is about 25 or 30 mints before i was preheating the oven in 350 F degrees. it seemd very ugly and not so bigger. but overcame with that fear,i expected their each size to be much larger than the moments before i put them into oven.
after 30 or 35 mins of baking, the result finally came out awfully. it wasnt what i expected.
but i was trying to be patient and waited untill more 1 hour and 20 mins passed from then on.
and i did cut them into picese because they were little more than slightly stuck each other.
and i tasted.
outside was only little softer than the that of bread the baguett and inside was not really great.
it was never usual other types of hot dog buns' texure or taste. i say this because i have still no experience of eating lobster rolls. i have imagined it to be a little simmilar with that of regular hot dog buns.
i have no clue.
do you have any good suggestion for doing it better next time?
thanks for reading

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  1. You need to pay attention to the temperature instructions when baking with yeast, They are more important than whether you are making the dough in a mixer or by hand.

    The buns for lobster rolls are usually just basic hot dog rolls - white, soft, not crusty. That is why I never order them - I want multigrain or whole wheat, crusty bread so I make lobster rolls at home.

    15 Replies
    1. re: greygarious

      when chef jasper white say the "WARM" water or milk, what f or celcius degrees are you calling warm? i think its very vague. i thought tap water could be warm at this season

      1. re: hae young

        I don't exceed 95°F for the water/liquids because the yeast are killed at 120°. This temperature is critical when using yeast. You can go as low as 60° if you plan on a very long ferment.

        1. re: Kelli2006

          how about temps of tap water in early fall season and that of liquid just out of refrigerater?
          do you think enough warm heat you call make dough larger and softer?
          does it really count so big?

          1. re: hae young

            Yes, it is one of the most important steps having the temperature of the water correct makes the yeast act as it should. When baking yeast based products it is very important to follow the instructions to get the product to come otu correctly.

          2. re: Kelli2006

            I was thinking this, too--that with the colder liquids, hae young would need a longer rise for the dough. But, it sounds like, since the dough did grow, that the yeast was alive and reproducing.

            Also, depending on the temperature of the room (was it chilly or warm?), it could make a difference in the amount of time it takes for the dough to double, hae young. If you don't remember what doubling the size would be, it would be helpful to make a mark on the bowl. Also, it'll help with the estimate if you use a smaller bowl where the dough would rise up and not out. Another way to tell is if you push down gently on the dough, you will leave a dent in the dough. At the end of the second rise, the dough should expand and fill the pan.

            1. re: chowser

              what about the soggy issue of the dough. flour which was 4 cups in total was mixed with 1/4 cup of water + 1/2 cup of milk and 2 beaten eggs. it was too soggy and wet.
              i didn t even pour addtional 1/4 cup of water to at least prevent the dough much more mushy and wet than former.

              1. re: hae young

                and on the recipe i have posted avove, i found no any similarty of this hot dog buns' shape with the others pictured in the web photos.
                the one i expected was the look of loaf of bread on the top whcih was cut in half horizontaly and sliced as thick vertically. i have the cookbook :Lobster At Home written by this author. at the overleaf of the page containing this recipe, he drew the final shape of his new england style hot dog buns by black and white. in my view, there was no similarty.
                is ther the other way to make it look like the one in the photos of the web when you google the new england style hot dog buns. i didnt notice the diffrence at first but i fell strange now about it.

                1. re: hae young

                  Here is another recent link on shaping the buns to get the correct shape. I use the New England style hot dog bun pan from King Arthur, others use a lasagna pan and someone else mentioned using a technique similar to making Parker House rolls. I believe there are even a couple different recipes to try for the buns. And here's another link that will walk you through the process using a baking pan with some pictures that you might find helpful to ensure the correct look of your buns.
                  Good luck in your quest!

                  1. re: BigSal

                    i saw the photos of the link you posted. it seems very detail process was going on in there. but when it comes to putting lobster meat on the buns, how this buns' maker do it? because i cannt find any enough space between them.
                    if i cut the bread slightly deeper even if not in a comlete way , i think it might break apart so being unale to put the meats on the space between them.

                    1. re: hae young

                      It's hard to say if you've cut your rolls deep enough without seeing them, but your bread will have some give. Once you start filling the bun, you might be surprised by how much you can put in there. With lobster, it certainly wouldn't hurt to have it overflow a bit. :) Here are some more pictures of filled buns that might help you determine if you should be cutting your bun deeper.
             Looking at all theses pictures has me craving a lobster roll and it's not even 7 am here.

                      1. re: BigSal

                        nextime i ll prepare warm water but not cold milk. and there is one more important thing i need to know. it is that when letting the dough rise in the warm temp of room, how warm the room has to be? my living room is roughly 26 c degrees at nights, and i guess at daylight times at least 1 or 2 c degrees more.
                        but in my kitchen, i guess the temps a little cooler than that of living room.
                        is there any good way i can warm the dough instead of placing it "warm" place for roughly 1 snd half hours?

                2. re: hae young

                  Sometimes the problem can be in measuring flour, especially as much as 4 cups where every error in measurement is compounded. It is more accurate to weigh your flour but if you can't, try the scoop and level method. But, if it's soggy and wet, add more flour as you're kneading. It should have some spring to it after you're done kneading.

                  As for making the buns, I'd do what Big Sal says, in making them like Parker House rolls. I'd roll each dough into a rectangle, fold in half, and then place in the pan, near each other but w/ enough space to rise. That gives you the split down the center.

                  1. re: chowser

                    ok i got it. you mean rolling that the dough just being flattend.
                    but what do you mean when you say " fold" in half? did you mean it being sealed?

                    1. re: hae young

                      No, not sealed, just folded in half like you would a piece of paper (long ways). Then place the seam side up into a baking pan w/ sides (11x7 would be good). Place them next to each other w/ space for them to rise. The seal is where you fill with lobster or hotdog, when it's done baking. If you want, you can brush melted butter before folding so it'll come apart more easily. I tried to find a good video of it but couldn't. I'll try later when I have more time.

          3. re: greygarious

            The flavor of lobster is too delicate for whole wheat.

            Save your multi-grain, whole wheat and other hearty grains for other uses. Lobster rolls, crab rolls, scallop rolls, and shrimp rolls require buns with the flavor or white flour, and preferably white-sidewall type hot dog buns that can be spread with butter and browned on the griddle before filling. But by all means, use bread flour if you like chewier texture.

          4. The water can be lukewarm, or about body temperature when you stick your finger in it.

            1. The water temperature is actually quite important. So is the amount of flour. Baking is different than savory cooking since it uses fairly exact ratios. You will do better to follow bread instructions exactly until you are familiar with working with doughs.

              The other part of this is the kneading. I have found some wonderful videos on YouTube which demonstrate kneading and bread shaping. Turns out you use the heel of your hand to push the dough with one hand while the other hand turns over the dough. See? Almost impossible to describe. Watch the videos... you will learn what texture the dough should be before setting it to rise.

              Good luck on your next try.

              1. Easiest thing to do, and it's what I did when I hosted an authentic RI clambake a few weeks back, was to order them online - Famous You pay but IMHO, way less hassle than baking myself, as I am not a baker.