pillowy

These homemade hot dog buns are awesome. They are light and fluffy and can be made as large or as small as you want. Also, you can make hamburger buns out of them as well if you like. They are also incredibly easy to make.

Homemade Hot Dog Buns

water (I use filtered (267 milliliters))

Tbsp. active dry yeast (8 grams)

Tbsp. of white granulated sugar (38 grams)

flour

salt (4 grams)

Butter

First, get the yeast started. Add the hot water (105 to 115F) to a large bowl. Next, add a pinch of the sugar to the water. Now add in the active dry yeast. Agitate the yeast in the water a little bit and then let it sit until it gets foamy (5 to 10 mins).

Now add in the oil and sugar. Beat an egg in a separate bowl and then add that in as well. Combine all those ingredients together well with a whisk.

Whisk together the flour and the salt then add in a cup at a time to the large bowl of other ingredients. Use a wooden spoon or dough hook on a stand mixer from this point on. Continue stirring or mixing and adding the flour until a nice dough forms. You will have some flour left over.

Knead the dough by hand or with a stand mixer for 8 to 10 minutes add the extra flour as necessary.

Cover the dough with a damp towel and or plastic wrap and let it rise for 1 hour or until doubled.

After the dough has risen, punch down the dough and cut it into 16 equal pieces or if you want them larger into 12 equal pieces. Roll them out into hot dog bun shapes or hamburger bun shapes. Place them on a sheet pan lined with parchment paper or a silicone mat.

Baste the tops of the homemade hot dog buns with butter and then cover them loosely with plastic wrap and a damp towel. Let them rise for about 30 minutes. Remove the plastic wrap and towel.

Preheat the oven to 375 F/176 C. Then bake the hot dog buns for 20 to 25 minutes until golden brown on top. Again baste them with butter and then allow them to cool before serving. Enjoy!

https://www.youtube.com/watch?v=elH7TSZb6eY&t=72s

Print the FULL recipe here: https://inthekitchenwithmatt.com/homemade-hot-dog-buns

In this episode of In the Kitchen with Matt I will show you how to make hot dog buns. This homemade hot dog bun recipe is really easy to make and only requires a few ingredients. They taste so much better then store bought ones. These hot dog buns from scratch freeze very well too, so you can make a bunch ahead of time and eat what you want and then store the rest in the freezer. If I can do it, you can do it. Let's get baking! :) 

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Ingredients:

1 1/8 cups of water (I use filtered) (267mL)
1 tsp. of white granulated sugar (5g)
1 Tbsp. active dry yeast (8g)
1/3 cup oil (olive, vegetable, etc.) (71g)
3 Tbsp. of white granulated sugar (38g)
1 large egg
3 to 3 1/3 cups of bread flour (or all-purpose/plain flour) (360 to 400g)
1 tsp. salt (4g)
Butter for basting

Tools:
Bowl
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sheet pan or cooking sheet
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How to Make Hot Dog Buns | Easy Homemade Hot Dog Bun Recipe

From Colu Henry's Colu Cooks Easy Fancy Food
Notes:

The recipe calls for good-quality ricotta such as Calabro, which I used and loved. I've also used Maplebrook Farm's "hand-dipped" ricotta, which I also loved. Most tubs are 16 ounces — just use the whole tub. Also, you'll need to drain it, which takes 20 - 30 minutes. There are instructions in the recipe below. 

Easy Homemade Ricotta Gnocchi

oz (430 g) whole milk ricotta, see notes above

(30 g) all-purpose flour,

kosher salt and pepper

tomato sauce

basil,

Parmigiano Reggiano

olive oil

mushrooms

butter

shallot,

parsley

lemon zest

pine nuts

Black pepper,

Drain the ricotta: Line a sheet pan with two layers of paper towels. Spread the ricotta across the towels in a thin layer. Top with two more layers of paper towels and press down to encourage moisture absorption. Let stand 20-30 minutes; then remove the top layer.

Bring a large pot of salted water to a boil. 

Scrape the ricotta into a large bowl. Add the pecorino, egg and egg yolk, and the flour. Season with salt and pepper to taste and gently stir to combine. 

Transfer the dough to a lightly floured work surface and, using flour as needed, gently form into a ball. 

With a bench scraper, cut the dough into quarters. Working with one quarter at a time, roll each piece into a log about 12 to 15 inches long. Cut each log into 12 to 15 gnocchi. Transfer to a lightly floured sheet pan and gently toss with a bit more flour to prevent the gnocchi from sticking. 

Working with half the gnocchi at a time, transfer them to the boiling water and cook until they rise to the surface, roughly 30 seconds. Use a spider to remove the gnocchi and transfer to tea towel- or parchment-lined sheet pan. Repeat with the remaining gnocchi. Save the gnocchi cooking water — you made need it to thin whatever sauce you are using to dress the gnocchi. 

Heat 1 to 2 cups (depending on how much of the gnocchi you are cooking) of the tomato sauce in a large skillet over medium heat. Once hot, add the gnocchi, and, using a large spoon, toss gently to coat. Once heated through, remove from the heat, add fresh basil, if using, and toss again to coat. Serve, shaving parmesan over the top and cracking pepper over the top to taste. 

For the Tomato Sauce Gnocchi:

Heat 2 tablespoons olive oil in a 12-inch skillet over medium heat. Add 1 pound of mixed mushrooms, which have been torn into bite-sized pieces, and season with salt and pepper. Cook until they begin browning and getting crisp at the edges, 12 to 14 minutes. Add in a stick (1/2 cup | 115 g) of butter and a finely chopped shallot. Cook until the butter melts and starts to become nutty. Ladle in some of the pasta cooking water and simmer until the sauce begins to thicken. Add the gnocchi and gently toss to coat in the sauce. Serve with finely chopped parsley and lemon zest. 

For the Mushroom Gnocchi: 

Melt the butter in a large skillet over medium heat until it begins to turn light brown and smell nutty. In a separate small skillet, toast the pine nuts over medium heat until golden.

When the butter has turned brown, add the gnocchi and toss gently to coat. Add the pine nuts and toss again. 

Serve, shaving parmesan over the top and cracking pepper over the top to taste. 

For the Brown Butter &amp; Pine Nut Gnocchi:

I made this tonight as a side dish to grilled salmon and asparagus. It served 6 well as a side. We made a topping of butter, pepper, and small broccoli florets. Made a nice sauce by adding the pasta water and a hint of nutmeg. We all liked it SO much! Will be adding this to the rotation for sure. Thank you for the great recipes, always a hit at our table!

in the directions mozzarella?  You do mean ricotta  but I will be trying/making this!  Thank you.

While I did find these to be easy to make, the ratio of cheese to flour seemed a little off. They were tasty but I like my gnocchi a little firmer. Is it possible to do these with less pecorino cheese and more flour?

These gnocchi were pillowy and delicious. The whole family enjoyed. 

Wow! So easy and SO good! Delicate little pillows of deliciousness, exactly the way gnocchi should be. I tossed mine in a homemade pesto and it was delightful. Thanks for the recipe! 

LOVED the sauce, Love the ricotta pillows. Oh mu word, these were divine.
I see quarts of the sauce in the freezer.More, please

These were absolutely delicious!!  I tried the mushroom sauce.  Mine fell apart a bit and/or got a little mushy once in the mushroom sauce.  I'm wondering what I did wrong.  I too needed to add a bit more flour.  Maybe I didn't drain the ricotta enough...I used my own homemade recipe and it was quite dry so not sure.   Can't wait to try them again!

Truly amazing - melt in your mouth delicious. I served mine with Rao's sauce and freshly grated parm. I had to stop myself from eating the entire batch! 

As noted in previous reviews, I did need extra flour but no worries. I will repeat whatever I did today. 

Thanks for so many go to recipes!

I made the option 2 Mushrooms.  Overall, the flavor was delicious... but the one stick of butter made this recipe way too rich. The gnocchi already have whole milk and one cup of cheese. If I would make this recipe again, I would definitely cut down on the butter - it was just too much (IMO).

When I went to boil the gnocchi, they floated almost immediately.
What did I do wrong?
I boiled them longer, but I'm thinking maybe I needed more flour?

Thank you,

I made this recipe and served with a basil chicken and creamy  pesto sauce. I love this gnocchi. Such tender little cheesy bites. Wonderful! 

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Homemade Hot Dog Buns

Easy Homemade Ricotta Gnocchi

Top 2 pillowy recipes from across the web

The most viewed pillowy recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Homemade Hot Dog Buns

Easy Homemade Ricotta Gnocchi

The most viewed pillowy recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine