New England Style Hot Dog Rolls

Instructions

1. Prepare the dough
   In a large mixing bowl, combine the flour, sugar, yeast, and salt. In a separate bowl, whisk together the warm milk, softened butter, and egg. Gradually add the wet ingredients to the dry ingredients, mixing until a soft dough forms. The dough should be slightly sticky but manageable.
2. Knead the dough
   Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 6-7 minutes. The dough should pass the windowpane test, where a small piece can be stretched thin enough to see light through without tearing.
3. First rise
   Place the dough in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a damp kitchen towel and let rise in a warm place until doubled in size, about 1 to 1.5 hours. The dough is ready when you press it with your finger and the indentation remains.
4. Shape the rolls
   Deflate the dough gently and divide it into 8 equal pieces (about 3 ounces each). Shape each piece into a 4.5-inch log. Place the logs side by side in a greased 9×13-inch baking pan, with the sides touching to create the characteristic flat sides. Cover loosely and let rise until puffy, about 45-60 minutes.
5. Bake the rolls
   Preheat the oven to 375°F. Lightly brush the tops of the rolls with melted butter. Bake for 15-18 minutes, until golden brown and the internal temperature reaches 190°F. The rolls should sound hollow when tapped on the bottom.
6. Cool and slice
   Remove the rolls from the oven and brush again with melted butter for a soft crust. Cool in the pan for 5 minutes, then transfer to a wire rack. Once completely cooled, use a sharp serrated knife to cut a slit along the top of each roll, being careful not to cut all the way through, creating the classic split-top.