On A Roll
June 4, 2012
Love a good summer cookout? Me too. I like the usual traditional fare, hot dogs, hamburgers and lobster rolls. To me it’s not just about the lobster… it’s about the roll and it should be a really good one. That is why I make my own from a dough that I use for hamburger rolls too. Sacred to the technique of creating a lobster roll that you can be proud of, is to remember to butter and toast the rolls just before popping on the lobster meat.
1 package active dry pizza yeast
1/4 cup warm (110º ) water
1/2 cup warm (110º 1% low-fat milk
3 large eggs, at room temperature
4 1/2 to 5 cups unbleached all purpose flour
1/2 cup sugar
1 1/2 teaspoons salt
8 tablespoons (1 stick) unsalted butter, softened
In a medium bowl, sprinkle the yeast over the water and mix with a spoon until the yeast dissolves. Let the mixture proof for about 5 minutes. Small clusters of chalky-looking bubbles should appear on the surface. Stir in the milk. With a fork, beat in the eggs one at a time. Set the mixture aside.
To make the dough in a bowl, mix together 4 1/2 cups of the flour, the sugar, and salt. Break up the butter over the dry ingredients and work it in with your hands until a crumbly mixture is obtained. Add the yeast mixture and mix with your hands until a ball of dough is formed. Add additional flour if necessary to obtain a dough that is soft but not too sticky.
Turn the dough out onto a floured work surface and knead it for 3 to 4 minutes, until a smooth ball of dough forms. Let the dough rest on the work surface for 10 minutes, covered with a towel or inverted bowl. Knead the dough again for 5 minutes, until smooth and no longer sticky.
Lightly spray a large bowl with cooking oil spray or lightly coat with butter. Gather up the dough, place it in the bowl, and turn to coat. Cover the bowl tightly with plastic wrap and let the dough rise until doubled in size, 2 to 2 1/2 hours.
When the dough has risen to approximately two times its size, use two fingers to make two indentations into the center of it. If the indentations do not close up, the dough is sufficiently risen and ready to use.
Punch down the dough and divide it into 12 equal pieces.
Roll each on on a lightly floured surface into an elongated 6-inch shape like a hot dog roll.
Place the rolls 2 inches apart on parchment lined baking sheets. Cover and let rise about 1 hour.
Meanwhile pre-heat the oven to 375F.
Brush the tops of the rolls with a beaten egg and sprinkle the tops with sesame seeds and coarse salt.
Bake about 12-15 minutes, rotating the baking sheets . The rolls should be Golden brown. Cool on wire racks.
When ready to fill with lobster meat, cut each roll in half lengthwise. Butter the halves and place them cut side down in a buttered non-stick saute’ pan. “Toast” the rolls in the pan until nice and golden. Fill and enjoy!