Lobster rolls are traditionally made with a New England style hot dog bun, although a regular hot dog bun can be used. King Arthur has a recipe. They also sell a pan for baking them for $39.95. Those would be some pretty expensive buns! I would look for an inexpensive pan of the correct size.

Jim

Here is a link that might be useful: New England Hot Dog Buns

Terri, I bake all my own bread, but I like those sandwich thins a lot too, so I'm hoping someone has a recipe, I'd love it.

Other than that, I'm no help. I've never used a pullman pan, I just bake sandwich bread in regular loaf pans and I don't bother to bake hot dog buns because I have no kids at home and I don't much like hot dogs.

You have reminded me, though, that I should be baking some bread.

Annie

I have saved this one but haven't tried it. It's the ONLY one I have been able to find. If it works, please let us know! Bettye/AZ
Thin Sandwich Buns
Ingredients
1 1/3 cups warm water
1/4 cup sugar
1 tablespoon yeast
1 egg
2 teaspoons canola oil
3 cups whole wheat flour
1/2 cup wheat bran
2 tablespoons vital wheat gluten
1 teaspoon salt
Directions
1In a bowl sprinkle the sugar over the warm water, then do the same with the yeast. Add the egg and oil and combine. In a separate container, use a fork or a whisk to stir together the flour, bran, wheat gluten, and salt. Add 1/2 of this mixture to the wet ingredients and blend. This is the sponge.
2Let rise 30 - 45 minutes.
3Add rest of flour mixture and knead for about 5 minutes. I use my stand mixer with the dough attachment. This dough will be sticky.
4Spray 2 cookie sheets with cooking spray. Divide dough into 16 equal portions. This is a wet dough so instead of adding any additional flour, I weigh the dough on a food scale and divide it by 16. Then I weigh out each portion and put 8 on each cookie sheet. Don't worry about how it looks now.
5Take a 4" biscuit cutter and place it over one of the dough portions. If you wet the inside of the cutter as well as your fingers you can spread the dough into a perfect circle by using your fingers to flatten it to the inside edge of the biscuit cutter. (These will be very thin but they will rise). Remove the cutter, re-wet the inside and use it to do the same thing to the remaining 15 buns.
6Preheat oven to 350 degrees. Let the buns rise until double in bulk, about 30-45 minutes.
7Bake in a preheated 350 degree oven 12-15 minutes until golden brown. Don't overbake. Cool the buns and then cut them in half for sandwich buns.
8Each bun has 108 Calories; 1g Fat; 5g Protein; 20g Carbohydrate; 4g Dietary Fiber; 13mg Cholesterol; 124mg Sodium.

I'm interested in this subject too. My question regarding the above recipe is simply this: Where do you get a four inch biscuit cutter? I've got English muffin rings but have never seen such a large cutter.

Thanks everyone..
Shambo..I have english muffin rings too..which I used about 3 times when I realized that it works just as well to free form them and 8 less things to wash! LOL

MamaT..I'll have to play with that recipe a touch to fit my pantry items. I don't have some of those things. I also wonder why it doesn't rise so much 1T of yeast for that amount of liquid and flour/grains is quite a bit. Hmmmmm

Thanks Jim for finding that recipe. That pan doesn't look to do many of them either. Not going that route. But the ingredients do give me some suggestion as to "fluff" up the texture some.

Annie, My boys would eat NASTY hotdogs every day all day if I let them. They even prefer the grossest ones..the turkey, pork $1 packages..
LOL
They complain when I buy the nitrate free beef ones. Say they taste funny...I think they are much more palatable myself.

I've got to start baking today..so after my walk I'll get started...I'll report back as soon as I can on the thins.

Look what I found? I never thought to look in cookie making supplies. Anyhow, here's a site with 5 inch, 4 inch, & 3 inch cutters. I think I may order the 3 & 4 inch cutters.

Here is a link that might be useful: 4 inch cookie cutter

I'll be watching for that report too!

Bob's Red Mill has a pretty good recipe for a "sandwich style" bread. I have been hunting for a good one that uses only whole wheat, no AP flour. Since I'm milling my own flour, I don't want to have to buy another one!

Check their site, Terri, for a recipe just called Whole Wheat Bread.

I'm still tweaking it a bit to get exactly what I want.
It isn't rising quite as much as I'd like so is fairly dense. Next test is adding some Vital Wheat Gluten.
One of my coworkers is also playing with it, so between us, maybe we'll come up with a good one! THEN I'll post it!

Deanna

I think one of the reasons those "thins" don't rise much is whole wheat flour plus wheat bran. If they do get too "fluffy" I'll bet you could leave out the vital wheat gluten and get a flatter "thin". Or is that a thinner thin? (grin)

I don't have a 4 inch cutter but I'll bet I could improvise, I'm relatively creative. I used tuna cans for English Muffin forms, so I can probably figure something out...

As soon as it gets anywhere below 85F here and I want to turn on the oven, sheesh, it never gets this hot in Michigan!

Annie

Oh, and Terri, I will only eat Koegel's Viennas, no hot dogs, and they must be cooked over a campfire.

My only exception is about once or twice a year I'll get an A&W chili cheese dog with lots of onions and a frosty mug root beer brought out to the car by a carhop on one of those trays that hang from the window. There's so much chili and cheese and onion that I don't even TASTE a hot dog.

The grandkids love hot dogs, though, cold from the fridge, not even warmed up and no bun required. I just cringe...

Annie

I can Google myself! Found this post on The Fresh Loaf and can add a pic too!

"There were a couple of requests for this recipe when I posted a picture previously. Sorry it took me so long to post this recipe. This recipe turned out very well. I just need to find the time to make them again."

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Herbed Panini Rolls

1 t. yeast

1/2 t. sugar

3 1/4 cups all purpose flour

1 1/4 cups lukewarm water

1 1/2 t. salt

3 TB Olive oil

2 t. (total) mixed herbs (resemary, oregano, basil - or blended Italian herbs)

Put yeast, sugar, 1 cup of flour and all the water in a bowl. Stir well to dissolve yeast and sugar and mix in the floiur. Add in the salt, olive oil, and herbs and blend well. Stir in rest of flour to make a soft but manageable dough. Knead for about 8 minutes on a floured surface. Put into an oiled bowl and let rise until doubled in bulk.

Divide dough into 6 pieces. Knead dough pieces lightly on a floured surface, then press or roll out into ovals about the thickness of a pizza base. Repeat with the rest of the dough then place the panini onto a floured surface, cover with a clean tea towel and leave to rise for an hour. Preheat the oven to 375-400 degrees. Bake the rolls for about 7 minutes or until puffed but not too brown.

To grill the panini:

Cut in half lengthwise keeping an edge attached like a book. Fill with a mixture of your favorite cheese, meat, vegetables, and herbs. Do not stuff the rolls too full; four ingredients is really enough. Heat an electric sandwich grill or a cast iron stove top grill and toast the panini until golden brown, cheese is melted and the sandwich is hot. I lay another small cast iron pan on top of my sandwich to get those nice grill marks, then turn the sandwich over to grill on the other side.

Here are some good combinations:

pepper turkey, white cheddar, roasted red bell peppers and parmesan or asiago mixed into some mayonnaise

Monterey Jack, cheddar, tomato, mayo, and fresh pepper

soft cream cheese, ham, Genoa salami, provolone or colby

smoked turkey, 1000 Island, cheddar cheese, and slaw or saurkraut

turkey, cheddar, mayo, and cranberry chutney

roast beef, provolone, roasted red peppers, and chopped green olives

tomato, salami, spinach leaves, red onion slices, and provolone

ooh Teresa, that looks really good!!

I have the sponge for the above thins "sponging"..LOL

I did make some adjustments..No vital wheat gluten so just omitted. I used a couple of T of honey instead of 1/4 c sugar, used a few glugs of Grapeseed for the canola and instead of the wheat bran used 1/2 c barley flour.
I like the fact that there is an egg in it..(adds some more protein).. ooh and 1 cup organic white flour and 2 c organic whole wheat.

We'll see how this goes.

English muffin dough is rising as I type too..

Next some sandwich bread.

oh and a month ago I bought some Debbie Meyer bread bags..they seem to work quite well at keeping homemade bread products fresher than reusing commercial bread bags or ziplocs.

Thanks for that "green bag" tip!
I use them for veggies, but hadn't even thought about bread!

Deanna

Deanna, these are for bread...

Okay made the Thins..and they worked pretty well..

My Changes and Notes in ( )

Thin Sandwich Buns
Ingredients
1 1/3 cups warm water (3/4 c milk the rest water)
1/4 cup sugar (2 T of honey)
1 tablespoon yeast
1 egg
2 teaspoons canola oil (grapeseed oil)
3 cups whole wheat flour (1 c AP, 2 c WW)
1/2 cup wheat bran (1/2 c barley flour)
2 tablespoons vital wheat gluten (omitted)
1 teaspoon salt
Directions
1In a bowl sprinkle the sugar over the warm water, then do the same with the yeast. Add the egg and oil and combine. In a separate container, use a fork or a whisk to stir together the flour, bran, wheat gluten, and salt. Add 1/2 of this mixture to the wet ingredients and blend. This is the sponge.
2Let rise 30 - 45 minutes.
3Add rest of flour mixture and knead for about 5 minutes. I use my stand mixer with the dough attachment. This dough will be sticky. (I actually kneaded on the counter with a bit more AP flour.)
4Spray 2 cookie sheets with cooking spray. Divide dough into 16 equal portions. This is a wet dough so instead of adding any additional flour, I weigh the dough on a food scale and divide it by 16. Then I weigh out each portion and put 8 on each cookie sheet. Don't worry about how it looks now.
5Take a 4" biscuit cutter and place it over one of the dough portions. If you wet the inside of the cutter as well as your fingers you can spread the dough into a perfect circle by using your fingers to flatten it to the inside edge of the biscuit cutter. (These will be very thin but they will rise). Remove the cutter, re-wet the inside and use it to do the same thing to the remaining 15 buns.

(~I weighed out 1.9 oz pieces and got 18 pieces. I hand formed into about 3.5" flat rounds. I didn't grease my baking stone pans. I baked at 350F for about 14 minutes, stones were room temp.)

I'll try and get a picture..they look pretty much like I think they should.

Here is a link that might be useful: Bread Bags

Teresa, those panini rolls look good. Terri, I'm glad you made the thin buns and reported back. I'm really interested in trying the recipe. I've got a couple of questions: You mention "baking stone pans." What are those? Do you think you could do this dough on parchment paper or a Silpat? Or does it need to be on greased cookie sheets? I have a baking stone in my oven all the time. For panned loaves and dinner rolls, I usually bake on the rack directly above the heated stone, and then transfer the pans onto the stone for the last five minutes of baking. Do you think that would work?

Also, I've been using the regular green bags for my homemade breadstuffs with pretty good success but maybe the specific bread keeping bags would be better.

Annie, years ago I had a whole set of tuna cans for making Julie Child's English muffin recipe. Somewhere along the wayI lost them. By the time I realized they were missing, all tuna & cat food was in those stackable cans. Not useful for English muffin batter. However, I bet they'd work as just a basic cutter.

Terri, I think I copied your English muffin recipe a while ago, but since the great computer crash of '09, I haven't been able to locate it. Would you mind re-posting it? Thanks!

My baking stones are Pampered Chef bar pans the jelly roll size. 15x11 I think..
I don't have to grease them because of the years of use and they are well seasoned.
Parchment or silpat would work for sure on whatever flat baking surface you want to use.

The recipe said it would be a wet sticky dough..but I kneaded a bit of flour into it and so it was soft but not wet or sticky.

And English Muffins are:

English Muffins

1 c milk
1/4 c water
2 1/4 t yeast
1/2 T sugar or honey or whatever sweetener you like
2 T of butter or oil or shortening
1 t salt
3 cup of flour

Make the dough, should be soft after kneading. Let rise to double, shape, smoosh into cornmeal, let rise just until the first few start to show inflation, then start browning them on a dry skillet.
I've started covering the skillet for 4 minutes on the first side and 4 minutes on the second side on a dot below medium.

shambo, I still have those old tuna cans where the tops and bottoms can be cut out and I'm holding on to them! I hate those new "stackable" cans, the old ones I could cut both ends out of and smash flat for recycling, the new ones I can't. Same with cranberry sauce! argghhh.

Terri, thanks for the report, I'm definitely going to give those a try!

Annie