Soft Pull-Apart “English Style” Buns You Can Make at Home
There is something about a hot dog bun that most people never think about until they have a really good one.
Growing up, the buns I remember were the ones that baked touching each other in the pan. When you pulled them apart the sides were soft and white, the top was flat, and the slit was cut right down the middle. We called them English hot dog buns, and if you know the kind I am talking about, you also know they are perfect for buttering and toasting in a skillet.
These are the classic New England split-top buns, and once you make them at home it is hard to go back to the bagged ones from the store.
The texture is soft but still sturdy enough to hold a good hot dog, sausage, or even a lobster roll. The sides stay tender because the buns bake touching each other, and that flat top makes it easy to cut the traditional center slit.
And the best part is that they are surprisingly simple to make.
Bread Flour Makes a Difference
For this recipe I like to use bread flour.
Bread flour has a slightly higher protein level than all-purpose flour, which helps the buns hold their shape while still staying soft inside. That little bit of extra structure is helpful when you are loading them up with hot dogs, chili, or a lobster roll filling.
The dough is still soft and tender, just a little stronger so the bun does not fall apart.
The Secret to the Best Flavor
If you have ever ordered a lobster roll in New England, you already know the finishing touch.
The outside of the bun is buttered and toasted in a skillet.
That quick toast adds flavor, a little crisp texture, and turns a simple bun into something special. It is also one of the reasons these buns are so good with hot dogs.
A soft interior, buttery edges, and a sturdy shape that holds everything together.
New England Split-Top Hot Dog Buns
Equipment
Ingredients
By Weight
- 470 g unbleached bread flour
- 7 g active dry yeast
- 12 g cane sugar
- 240 g whole milk, warm
- 10 g kosher salt
- 60 g warm water
- 42 g unsalted butter, softened
- Melted butter for brushing after baking
Without a Scale
- 3 3/4 cups unbleached bread flour
- 2¼ tsp active dry yeast
- 1 tbsp cane sugar
- 1 cup whole milk, warm
- 1 3/4 tsp kosher salt
- 1/4 cup warm water
- 3 tbsp unsalted butter, softened
Instructions
Bloom the Yeast
- Warm the water to about 100 to 105°F.Stir in the sugar and yeast.Let sit for 5 to 10 minutes until foamy.
Stand Mixer Method
Mix the Dough
Add flour and salt to the bowl of a stand mixer fitted with a dough hook.Add the warm milk, yeast mixture, and softened butter.Mix on low speed until the dough comes together.Knead
Increase to medium low speed and knead for 7 to 9 minutes.The dough should be smooth, elastic, and slightly tacky but not sticky.If the dough feels tight, add 1 to 2 teaspoons milk.
By Hand Method
Mix
In a large bowl combine the flour and salt.Add the milk, yeast mixture, and softened butter.Mix with a wooden spoon until a rough dough forms.Knead
Turn the dough onto a lightly floured surface.Knead for 8 to 10 minutes until smooth and elastic.The dough should feel soft and slightly tacky. When pressed with a finger, the indentation should slowly spring back.
First Rise
- Place dough in a lightly oiled bowl.Cover and allow to rise until doubled in size, about 60 to 90 minutes.
Shape the Buns
- Turn dough onto a lightly floured surface and gently deflate.Roll into a rectangle about ½ inch thick, roughly 15 by 10 inches.Use a bench scraper to cut into 8 equal strips.
Pan the Buns
- Grease a 9 x 13 baking pan.Place strips upright on their cut sides so they sit next to each other and lightly touch.
Second Rise
- Cover and let rise until puffy and expanded upward, about 30 to 45 minutes.
Bake
- Bake at 375°F for 18 to 22 minutes.The tops should be lightly golden.Brush lightly with melted butter immediately after baking.
Slice
- Let the buns cool completely.Using a serrated knife, cut straight down the center of the flat top, stopping about ½ inch from the bottom.
To Serve
- Butter the outer sides and toast in a skillet until golden brown.This is the classic New England style finish.