Happy 4th Lobstah Rolls
Updated: Aug 1, 2020
Ok, this is my last post with bread! Pete said I'm not allowed to make bread anymore...😂
⅓ cup mayonnaise
Zest and juice of 1 lemon
1 tablespoon Dijon mustard
1¼ pounds cooked lobster meat, diced
3 celery stalks, diced
1 bunch scallions, sliced
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter, melted
16 mini brioche hot dog buns or rolls
Chives, for garnishing
Prep Time: 15 min | Cook Time: 10 min
1. In a medium bowl, whisk together the mayonnaise, lemon zest, lemon juice and mustard. Stir in the lobster meat, celery, scallions, parsley and dill; season with salt and pepper.
2. Heat a large skillet over medium heat. Working in batches, brush the melted butter onto both sides of the hot dog buns and then place them in the hot pan. Toast until golden brown on both sides, about 2 minutes.
3. Fill each bun with lobster salad. Serve immediately, garnished with chives.
1/4 cup plus 1 teaspoon warm water (100°F to 110°F)
1 1/2 teaspoons active dry yeast (from 1 [1/4-ounce] envelope)
1/4 cup plus 1 teaspoon granulated sugar
3/4 cup whole milk warmed
3 large eggs, beaten
4 cups bread flour
1 tablespoon kosher salt
3/4 cup unsalted butter (6 ounces) softened and cut into 1/2-inch pieces
Poppy seeds (optional)
Stir together 1/4 cup water, yeast, and 1 teaspoon sugar in a small bowl. Let stand until foamy, about 5 minutes.
Combine warm milk and 2 beaten eggs in the bowl of a stand mixer fitted with the dough hook attachment. Stir in yeast mixture. With mixer running on medium-low speed, gradually beat in flour and salt. Increase speed to medium, and beat until dough is very sticky, about 2 minutes.
Gradually beat in remaining 1/4 cup sugar, 1 teaspoon at a time, until well incorporated, about 4 minutes. Stop mixer, and add butter. Beat on medium speed until dough is smooth, elastic, and pulls away from sides of bowl, about 8 minutes, stopping to scrape down sides of bowl if needed.
Transfer dough to a bowl lightly greased with cooking spray. Cover with plastic wrap, and let rest at room temperature until doubled in volume, 1 hour to 1 hour and 30 minutes.
Turn dough out onto a clean work surface. Divide dough into 12 (3-ounce) portions. Pat 1 dough portion into a 5- x 3-inch rectangle. Fold the 2 short sides in so they meet in the middle, and gently press. Using your hands and starting at 1 long side, roll dough into a log, gently rolling and pressing into a 5-inch-long log. Repeat with remaining dough portions. Place dough logs parallel to each other, 1 inch apart, on 2 parchment paper–lined baking sheets; gently flatten tops of each. Cover buns loosely with plastic wrap, and let rise at room temperature until almost doubled in volume, about 1 hour.
Preheat oven to 375°F. Whisk together remaining egg and remaining 1 teaspoon water. Brush buns on 1 baking sheet with half of egg wash. Sprinkle with poppy seeds, if desired. Bake in preheated oven until golden brown and internal temperature registers 190°F, 14 to 18 minutes.
Transfer buns to a wire rack, and let cool completely, about 1 hour. Repeat with remaining baking sheet of buns, remaining egg wash, and, if desired, poppy seeds. Store buns at room temperature in a ziplock plastic bag for up to 3 days.