Sweet. Meaty. Buttery. These are just a few words that come to mind when describing one of the tastiest and priciest sandwich rolls on the market. Comprised of lobster meat, butter, mayonnaise, lemon juice, and a few simple veggies like chopped chives and celery (as noted by Bon Appétit), lobster rolls emphasize simplicity while highlighting the fresh flavor of the star ingredient.
Back in 1929, Perry's, a Connecticut-based restaurant, served the first documented lobster roll, according to The Culture Trip. Folks in the area loved Perry's lobster roll so much that its beloved flavors spread across the New England region and down to Long Island, New York. There's even a restaurant there called The Lobster Roll.
Chefs who whip up these buttery rolls aren't shy about piling on the lobster meat, so it's not just important, but required to use a sturdy bread roll that can hold the ingredients without breaking or falling apart. One option that might come to mind is to use a piece of firm or crunchy bread, but that wouldn't be the best choice. In fact, you'll want to go in the complete opposite direction.
Hot Buttered Lobster Rolls Recipe
A hot dog bun will do the trick when it comes to creating an epic lobster roll...a New England-style hot dog bun, that is. These top split hot dog rolls, as noted by JoCooks, were invented in the 1940s to hold fried clams, according to New England Today. Nowadays, these rolls are immensely popular in the New England region, especially for seafood rolls and hot dogs.
But what separates these types of bread rolls from the rest of their competition? JoCooks explains that the combination of extra butter with milk powder (regular milk is omitted) creates that light, chewy, and fluffy texture that lobster roll fans crave.
Bon Appétit suggests adding butter to the outside of the bun and lightly toasting it for an enhanced buttery flavor and soft crunch, which pairs well with the lobster meat.
Easy Lobster Rolls
Just steer clear of firm or crunchy bread, as Bon Appétit notes. Remember, the star of the show here is the lobster meat, and you want to use a New England-style hot dog bun to accentuate it, not overpower it.New England Hot Dog Buns are a classic for a reason. The addition of milk powder makes the dough uniquely soft and delicious, and the straight sides are fantastic when toasted, and crunchy, and golden brown!
New England Hot Dog Buns (or New England top split hot dog rolls) are my favorite type of hot dog bun! Hands down. I went sampling these (in the form of lobster rolls) between Boston and Bangor, Maine (and even in the upper Midwest) when I visited the region last year, and this series of posts starting today, has been a while in the making. 🙂 It may be the dead of winter right now, but a warm, toasty, buttered, scrumptious lobster roll has timeless appeal and isn’t bound by seasonal trends and constraints!
But today’s post isn’t about the mighty Maine lobster roll. That’ll be next week. 🙂 Today, I’m sharing with you guys the recipe for New England Hot Dog Buns – the perfect vehicle for such delights as lobster rolls and fried clam rolls.
Vegan Lobster Roll
Is how you have to toast the sides with butter till they are nice and toasty and buttery and golden brown… yum! This makes the buns extra buttery, with a delightful crunch on the outside, and delightfully soft and milky on the inside.
I’ve previously shared this classic hot dog bun recipe that’s also really popular on my blog. That recipe does also work for these New England hot dog buns. However, today’s recipe is different in that the dough has a little more butter, and also includes milk powder, making it more tender with a hint of milkiness.
After kneading the dough, it’ll be sticky and soft. Your mixer bowl will have clean sides, but the dough sticks to the bottom.
Lobster Rolls Recipe
To make these lobster roll buns you will need a specialty pan to get those flat sides. I bought mine on Amazon. You could make your own tray with foil. But honestly, you could bake the buns really close together on a regular baking tray and still get those soft sides. The sides may not be as straight then, since the buns will expand sideways too, but they’ll be just as soft and delicious.
Making the dough for these New England hot dog buns is easy, because you can mix it all in your stand mixer. This is how I make it every time. However, if you’re not sure whether your active dry yeast is fresh, I highly recommend activating your yeast before adding the other ingredients into the mixer bowl.
Roll out each portion into a rectangle (4 x 5 inches), then roll up the shorter side tightly, to form a tube.
Brown Butter Lobster Rolls
Place the lukewarm water in the mixing bowl with a little of the sugar, and sprinkle the yeast over the water. Then mix it in just a little with a spoon or fork, and let it activate for about 15 minutes. Since I keep my yeast in the freezer, it takes a little bit longer for the yeast to activate. But eventually, you should see your yeast activating and forming a foamy, bubbly surface on water. This way you know your yeast is alive and well, and you that you can make perfect hot dog buns with it!
These lobster roll buns have the best flavor if the dough has been refrigerated overnight, allowing for a slow rise. Not only does this develop better flavor for the dough, it also makes it easy to handle the dough the next day. It’ll be a slightly sticky and soft dough, so it’s much easier to handle when chilled.
BUT, if you don’t have time to chill the dough overnight, that’s OK too. You can still make these the same day. Just let the dough rise (proof), at room temperature for about 1 hour (until it expands to about 1.5 – 2 times the original volume). Then press air out of the dough, and proceed with shaping it into hog dog buns.
How To Make A Luke's Lobster Roll: Recipe With Butter, Mayo & Bun
I shape these the same way I shape regular hot dog buns. I portion the dough into 10 equal pieces, then roll out each piece to form a rectangle (width will be a little less than that of the pan). Then tightly roll up the dough, fold and seal the edges, and then transfer them to the pan. This ensures beautiful, light, fluffy rolls that are evenly shaped.
If you don’t have milk powder, you’re welcome to simply leave it out of the recipe. I do recommend it however. The addition of milk powder tenderizes the bread, resulting in a soft, delicious, almost milky flavor.
You can use bread flour, in place of AP flour. But you may need to add a little extra water or milk to get the same consistency then. But even with AP flour, you
Lobster Rolls: Not Just A Maine Event
Need to adjust how much liquid you add, because this tends to change with the weather. The right consistency here is when the dough still sticks to the bottom of the bowl while it’s being kneaded, before the addition of butter. If the dough comes off the sides and the bottom, then you’ll need to add a little water (a teaspoon at a time), until you reach the desired consistency.
However, if there’s too much water and the dough is too sticky, then add just a little flour (a teaspoon at a time). Do this until the right consistency is achieved.
These New England hot dog buns (lobster roll buns) are a clear cut above the rest. Their uniquely soft sides makes them that much more delicious. And of course, they make the best lobster rolls ever!
The Best Lobster Rolls (with Both Butter And Mayonnaise)
So go ahead and get yourself a New England hot dog roll pan and give this recipe a try! And if you don’t have one, just use the recipe to make the BEST regular hot dog buns instead! You’ll never want anything to do with store-bought hot dog buns ever again. 🙂
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New England hot dog pan – This is essential to make these buns. They help give these buns the characteristic soft sides New England hot dog buns are known for.
Crab And Lobster Seafood Rolls
Pastry Brushes – I used this for all my pastry making. It’s great to smoothly apply that egg wash over the top of the buns.
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These New England Hot Dog Buns are a classic for a reason. The addition of milk powder
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