Classic Lobster Rolls on a New England Style Bun
A buttery twist on a classic. Toasted New England Buns coated in more butter then stuffed with lobster salad.
Ingredients
New England Rolls
- 3 3/4 cup Flour (plus more for dusting)
- 1/4 cup milk powder
- 1/2 cup warm milk
- 1/2 cup warm water
- 2 tsp active dry yeast
- 1 1/2 tsp kosher salt
- 2 tbsp sugar
- 1 large egg
- 4 tbsp European butter (I use Land o’ Lakes European)
- olive oil for oiling the bowl
- egg wash for brushing the rolls
Lobster Salad
- 4 1/2 cups cooked lobster meat (approx. 4 tails)
- 1/2 cup mayonnaise
- 1 lemon (juiced)
- 2 stalks celery (diced)
- 2 tbsp parsley (chopped)
- salt + pepper
- melted butter for toasting rolls
Instructions
- Start by making the lobster salad. Place all ingredients of the lobster salad in a medium bowl except the butter and mix until incorporated. Place in the refrigerator until ready to use.
- Next make the rolls. Start by mixing flour, milk powder, yeast, sugar and salt in the bowl of a stand mixer. In a separate bowl, mix the milk, water, and egg until incorporated, then add the wet ingredients to the dry ingredients. Use the dough hook to mix the dough together until it forms into a ball. The dough should come off the sides of the bowl but stick to the bottom.
- Next, while the mixer is on low, slowly incorporate the butter, 1 tablespoon at a time. Then knead the dough for 5-10 minutes until the butter is incorporated and smooth. It will be a bit sticky and that is okay!
- Grease a clean bowl with a bit of olive oil and place the dough in the center. Turn to coat then cover with a dry cloth. Let it rise in a warm spot for an hour until it has doubled in size. If you are making head, cover with plastic wrap and let rise in the fridge for 8 hours up to overnight.
- When ready to bake. Brush baking pan with butter and set aside. Preheat the oven to 350 degrees F.
- Divide the dough into 10 equal size portions. One at a time, roll out each piece into a 4x5 inch rectangle then starting at the long end, roll to form a tube shaped roll pinching at the seams and tucking both ends under a bit. Place in the roll pan and repeat with the rest of the dough.
- You can store the dough like this in the prepared pan as well if you are making ahead. You will need to cover with plastic wrap and let it rest in the fridge until ready to bake. Otherwise, cover the rolls with a light towel or plastic wrap and let them rise a final time for 45 minutes to an hour.
- Next, make an egg wash by whisking one egg with a tablespoon of luke warm water. Brush the tops of the rolls with the egg wash. Bake in the oven until the rolls are golden brown on top and fluffy in the center. About 15-20 minutes.
- Let the rolls cool for 5 minutes before breaking them apart. Brush the sides with butter and toast them in a medium skillet for a couple of minutes, flipping halfway through. When the sides are golden brown and buttery, take them off the heat. Slice the buns down the center with a bread knife, being careful to not slice all the way through.
- Stuff the center of the buns with the lobster salad you made earlier and serve! These rolls are best served with some Crispy Parmesan French Fries and garlic Aioli!