Split-Top Hot Dog Buns

Source: Grow a Good Life

Click here to read about my experience making this recipe for my state meal challenge!

Yield: 1 dozen buns

Total Time: 2 hours, 45 minutes

INGREDIENTS

• ½ cup whole milk
• 3 Tbs unsalted butter
• 3 Tbs sugar
• 2 tsp kosher salt
• 1 ½ cups warm water
• 2 ¼ tsp active dry yeast
• 5 cups bread flour
• 2 Tbs butter, softened

DIRECTIONS

• In a small saucepan over low heat warm the milk, butter, sugar and salt until the butter is melted and the sugar and salt are dissolved. Remove from heat and let cool until the temperature is between 105 and 115 degrees F.
• In the bowl of a stand mixer, combine the warm water and yeast, then add the milk mixture and bread flour. Mix until a smooth, elastic dough is formed.
• Put the dough in a large, greased bowl, and grease the top. Cover and let rise until doubled, about 1 hour.
• Punch down the dough, turn it out onto a lightly floured surface, cover, and let rest for 15 minutes.
• Divide the dough into 12 equal-sized pieces, and shape each by first flattening into a 3×5-inch rectangle, then rolling from the long edge to form a cylinder and pinching the edges closed. Place seam-side down in a 9×13 pan lined with parchment paper and greased, with the buns close together with the long sides touching. 
• Cover and let rise until doubled again, about 1 hour more.
• Preheat the oven to 400 degrees F.
• Bake 12 to 15 minutes, until golden brown on top.
• Remove from the oven and immediately brush the tops with butter. 
• Keeping the buns together, remove from the pan and let them cool completely on a wire rack. 
• When ready to serve, pull or cut the rolls apart with a serrated knife, then slice each in the middle about ¾ through and use to make lobster rolls!