Is King Arthur Flour Worth The Money

Do yous alive near Lake Placid, NY or Bangor, ME?

If so, you might exist aware that you tin can still savour the final two outposts of what used to be a coast-to-coast miracle: Howard Johnson's, a little soda fountain that started in Massachusetts and became an American icon.

A $250 1000000 American icon. Back in the day when that kind of money was unimaginable – even to movie stars and baseball players.

For the sake of our younger readers, I promise I won't travel besides far down Memory Lane here. Simply for y'all Boomers – though you probably recall the 28 ice cream flavors, did you ever really know what they were?

Grape nut? Apple? Frozen pudding?

You lot know what I find actually interesting about this list? The most-absenteeism of chocolate. These days, yous'd exist difficult-pressed to find an ice cream menu not dominated by chocolate, from patently ol' chocolate to Moose Tracks to Phish Food.

Merely then? A mere three offerings even touching on chocolate.

"No thanks, I don't care for chocolate; I'll have a fruit salad cone, please."

Well, times have changed. And then has marketing. Check out this Howard Johnson'due south ad from the early '60s, when the concatenation was in the heart of its heyday:

While a lot of united states remember HoJo'southward for the water ice foam, there was clearly a lot more to recommend information technology.

Like the ever-tempting "grilled in butter frankfort in a toasted scroll."

Or the "Tendersweet® fried clams."

Distinctive New England-style hotdog buns, with their "white" sidewalls, were born when Howard Johnson's chef asked Maine bakery J.J. Nissen to create a split-pinnacle bun that would beautifully display (and safely cradle) the restaurant chain'southward famous fried clams.

The lasting legacy of their collaboration – withal happily marketed by J.J. Nissen today – is a bun that's perfect for buttering and toasting on the grill.

And when you lot're in New England, that'south the kind of bun yous'll observe at every diner, ice foam stand up, and seaside snack bar: tender brown chaff peak and bottom, its soft, white sides begging to be brushed with butter prior to slapping on the grill.

"Gold grilled hotdog roll," indeed!

Information technology's easy plenty to buy New England-style hotdog rolls right here in New England, of course. But what if yous've moved abroad? Ditched Vermont for Virginia, or Massachusetts for Montana? How can you satisfy your home-sweet-home bun cravings?

The answer is simple.

Brand your own.

After all, isn't that what we're all near hither at Male monarch Arthur Flour? Bake your ain Faux-Reos, and Berger Cookies, and Jordan Marsh Blueberry Muffins.

And split-peak New England hotdog buns.

Yes, yous do need a special pan. But imagine the possibilities: this buttered and toasted roll, soft to the bite yet sturdy enough to agree a heap o' filling, marries happily with everything from traditional grilled 'dogs and fried clams to that littoral New England specialty, lobster salad. To say nix of tuna, egg, or ham salad.

Or bananas, whipped cream, and fudge sauce.

But more near that later. For now, let's make some Buttery Hotdog Buns.

Place the post-obit in a mixing  bowl:

2 ane/two teaspoons instant yeast
1 cup (227g) lukewarm h2o
3 cups (361g) King Arthur Unbleached All-Purpose Flour
1 one/4 teaspoons table salt
3 tablespoons (35g) sugar
6 tablespoons (85g) soft unsalted butter
i/4 loving cup (28g) Baker's Special Dry Milk or nonfat dry out milk
1/4 loving cup (43g) irish potato flour or ane/2 cup (43g) dried potato flakes

Combine all of the ingredients, mixing and so kneading to make a smooth dough.

Let the dough rising, covered, until nearly doubled in majority, about 1 hr.

I similar to use an viii-loving cup mensurate for raising dough; it lets me track exactly how much it's risen. No more than trying to eyeball "doubled in bulk."

Lightly grease a New England-style hotdog bun pan.

Don't worry; if you don't have the pan, you can use this dough to make traditional side-split buns; find the directions in the "tips" section of the recipe.

Gently debunk the dough, and stretch it until information technology'southward about 15" long and 6" wide.

You know, in retrospect, I should accept worked a scrap harder smoothing the dough's surface before patting information technology into the pan. Those ridges will interpret into lumpy buns. Thankfully, the top becomes the bottom and the bumps won't show much, but still... lazy me!

Cover the pan (a large shower cap works well here), and let the dough rise for 45 to hour, until it comes to within 1/two" of the top of the pan.

Towards the end of the rise time, preheat the oven to 350°F.

Grease a baking sheet, and place it on top of the risen buns.

Put the covered buns into the oven, weighing the baking sail downward with something heavy and oven-rubber; a cast-iron skillet works well.

Bake the buns for 18 minutes, remove the weighted blistering sheet, and bake for several minutes longer, if necessary, to chocolate-brown the buns.

Find how the bread has risen across the lip of the pan? I used a 4-pound skillet, but that yeast is stiff stuff. Next time I'll be certain to use a heavier pan – or a couple of bricks!

Remove the pan from the oven, and cool the buns in the pan for 5 minutes.

Then turn them out onto a rack, rounded side up, to cool completely.

While the recipe doesn't telephone call for it, I like to brush the buns with melted butter before slicing them up. When it comes to the butter in buttery buns, I say in for a penny, in for a pound!

Cutting the slab of staff of life into individual buns; just follow the indentations.

Slice each bun down the middle vertically, without cutting through the bottom.

Exercise I feel a cookout coming on?

Non quite; I haven't yet unwrapped my grill from its wintertime covering. But a griddle is just equally effective.

I don't eat a whole lot of hot dogs, but when I do, I like to eat elevation-quality 'dogs with cracking flavor from an excellent company: Applegate.

Spread the sides of the buns with melted butter, and toast them on the griddle until they're gilded brown. Go alee and cook the hotdogs at the same time.

And for the whole grilled bun experience, choice upward some fried clams. My local "summer shack," Seafood Sam'south, was having a fried clam lunch special: $nine.99 for a Actually generous heap of clam strips, plus fries and coleslaw. I jumped on it. Brought abode some takeout, and filled two 1/2 toasted buns with the clams.

HOWEVER – since I'g allergic to shellfish (more's the pity), I couldn't sample them. I enjoyed my Applegate hotdog instead.

"Grilled in butter frankfort in a toasted whorl." And a "CLAMboree." How's that, HoJo?

Is it worth the time to make your own hotdog buns?

Yes. From my husband, a dyed-in-the-wool store-bought bun fan: "Hey, what happened, these buns are Really practiced!"

And that from a guy not known for handing out random compliments nigh my culinary skills.

Ready to bake your own buns? Check out our recipe for Buttery Hotdog Buns. And permit us know what y'all retrieve, OK?

And at present, for something completely different: hotdog bun pan dessert!

I figure, there'south no sense having a pan that's only skillful for one thing. What else can this hotdog bun pan do?

Well... how about cake?

I measure the hotdog bun pan – five cups of cake batter would be perfect.

I make the batter for my favorite fudge cake, and mensurate it – holy mackerel, v cups exactly!

Pour information technology into the greased pan. Put information technology in a preheated 350°F oven.

Bake for 33 minutes. Cool; slice into "buns."

Add a sliced banana, whipped foam, sprinkles, and a blood-red on top (of course).

Hot diggity DESSERT!

What are your favorite fillings to serve in a hot dog bun? And special toppings you but *have* to have? Let us know in the comments below!

Source: https://www.kingarthurbaking.com/comment/590131

Posted by: hyltontiese1993.blogspot.com

Share this post