USA Pan Bakeware Nonstick New England Hot Dog Bun and Lobster Roll Loaf Pan, Aluminized Steel

Love, love this brand. I made sourdough hotdog rolls using it... simply amazing. After making them you'll never buy store bought if you have time to make ahead.Lightly sprayed it with olive oil spray, then placed them as 10, 100g logs in a row in each section. Let them rise, pull-a-part was easy and well done. slice and serve. I will say, sourdough is more filling don't be surprised if one roll is enough.Hand wash the pan, you spent that much... don't ruin it with the dishwasher, dishwashers are known to over time remove non-stick surfaces. Everyone knows its dishwasher safe, but its not good for the pans.

Have used once with King Arthur's New England hot dog bun recipe (a potato bread recipe) and a hamburger bun recipe. Both baked well. I should think any 3-cup flour recipe you like would work if you adjust the baking time to account for the type of flour and amount of sweetener used. Next I am going to follow a suggestion of another reviewer and put a filling in before rising and baking. I greased the pan with butter, and the bread fell right out of the pan.

Heavyweight and nonstick,I love this pan!

I've started baking all of my bread. It started with sourdough from starter, then progressed into sandwich bread (with the KAF / USA 1.5 pound loaf pans), hamburger rolls (freehand), and now hot dog rolls.Prior to this I'd never had New England style rolls before, but after my first batch, I'll never go back. As others have mentioned, the King Arthur recipe for New England hot dog rolls is perfect for this, and the pan performed flawlessly. After 5 minutes of cooling on the rack, the loaf (connected rolls) flipped right out before I even got the pan turned past 90 degrees.I did make a couple of procedural modifications to the baking directions:1. I skipped greasing the sheet pan that went on top, and instead laid parchment over the top of the hot dog pan before I put the baking sheet (sheet pan) on top. It was much easier that way, and as expected, there wasn't even a hint of sticking.2. I used a 12" cast iron skillet to weigh the sheet pan cover down, but I made sure to preheat the cast iron skillet with my oven so it was also at 375F when it was placed on top of everything. Doing so ensured perfect, even browning after the 18 minute cooking time, without the need for additional "lid off" time to achieve proper doneness. The reason for this is because in most of the descriptions I've seen online, people put a cold (not preheated) weight on top which then acts as a massive heatsink, resulting in a lack of browning that requires additional time after the main bake with the sheet pan removed. Whatever you're using for weight, preheat it along with the oven and save yourself some work!All in all, while this pan is a bit specialized and requires slightly more work to produce a finished product compared to more conventional breads, it's absolutely worth it, and I can't see myself ever buying hot dog rolls again. The difference in quality is night and day.

It is expensive, the rolls must be torn apart, it is difficult to balance a weight on top of an inverted cookie sheet to stop the rolls from rising above the top edge of the pan (if the weight is not centered perfectly, the rolls will rise more on one side of the pan than the other and not be the same height), and the recipe provided does not work (too heavy, too much dough, buns rise above the pan, one roll is much too filling).So why did I give it 5 stars? And why do I recommend it to everyone who eats our hot dog rolls?Because:I changed the recipe to make lighter rolls,I used 2/3 the quantities in my recipe so that the rolls did not rise outside the pan,I put a cast iron griddle on top to stop the rolls from rising and to make the bottoms even (the bottom forms the rounded tops of the buns; the top forms the flat bottoms).Because:the pan is sturdily made, it distributes heat evenly, it is a professional quality pan, is nonstick, will last forever, and forms hot dog rolls with perfect rounded tops.Because:I can make organic tasty hot dog rolls served with healthful nitrate-free weiners,everyone loves them,our young grandsons ask for them instead of purchased hot dog rolls every time they come,we have a hard time finding whole grain hot dog buns where we live; organic buns are not available here;I can make fresh buns even for unexpected company with a bread machine to make the dough,I just roll out the dough to the size of the pan, drop the dough in, and let it rise. No rolling out 10 buns and trying to shape each one individually.\,all rolls are the same size and shape.And I recommend it to everyone because:if I don't, people will borrow the pan and I will never get it back,if more people have this pan, I won't need to make all the rolls for each family bbq,and what could be easier than using this pan???