Uploaded April 2025 | Updated September 2026, 2 weeks ago
*Recipe below* for professional baker Anna Olson's soft, squishy, savory yeast buns with dill herb, onion, and ricotta cheese! Bake along!
Anna says: I love making these ricotta buns for holiday meals, not just to serve with the meal but also to have on hand after everyone has gone home. The buns make a mean sandwich with the leftover meats from roasted ham, turkey or beef.
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*• Recipe •*
Makes 12 sandwich buns
Prep Time: 20 minutes, plus proofing
Cook Time: 35 minutes
The buns are best eaten within a day of baking, but they will keep, well wrapped, at room temperature for up to 2 days or frozen for up to 3 months. Thaw at room temperature before serving.
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*• Ingredients •*
1 Tbsp (15 mL) extra virgin olive oil
1 medium onion, finely diced
4 cups (600 g) all-purpose or bread flour
2 Tbsp (25 g) granulated sugar
1 Tbsp (15 mL) dried dill or 2 Tbsp (30 mL) chopped fresh dill
1 (2¼ tsp/7 g) pkg instant dry yeast
2 tsp fine salt
1 cup (225 g) creamy ricotta cheese
1 cup (250 mL) warm water (115°F/46°C)
¼ cup (60 mL) extra-virgin olive oil
2 large eggs, at room temperature
Egg wash
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*• Directions •*
1. Cook the onions. Heat the oil in a sauté pan over medium heat and cook the onions until translucent, about 5 minutes. Remove the pan from the heat to cool a little.
2. Mix and proof the dough for 90 minutes. Combine the remaining ingredients (including the onions) except the egg wash in a large mixing bowl or in the bowl of a stand mixer fitted with the hook attachment. Mix the dough by hand or on low speed until it starts to come together, then add the slightly cooled onions and mix in. If mixing by hand, lightly dust a work surface with flour, and once the dough becomes too difficult to mix with a spoon, turn it out onto the counter and knead until smooth, about 5 minutes. If using a mixer, knead the dough on low for 3 minutes more once it has come together. Place the dough in an ungreased bowl, cover well and let rise at room temperature until almost doubled in size, about 90 minutes.
NOTE: Bread doughs with a lot of dairy can take longer to ferment and rise than doughs made with water, because milk ingredients are more alkaline (higher pH) than water. Dairy-laden doughs are also less temperature-sensitive, which makes them more forgiving if your ingredients are warmer or cooler than expected.
3. Shape and proof the dough. Lightly dust a work surface with flour and grease a 9 × 13-inch (23 × 33 cm) baking pan. Turn the dough out onto the counter and divide into 12 pieces. Shape the dough into balls and arrange them in the pan. Cover with a tea towel and let rise at room temperature for 45 minutes.
4. Preheat the oven to 350°F (180°C).
5. Bake the buns. Uncover the buns, brush with the egg wash and bake for about 35 minutes, until they are a rich golden brown on top. Cool the buns on a rack before serving.
#OhYum #AnnaOlson #BakeAlong
*Recipe below* for professional baker Anna Olson's soft, squishy, savory yeast buns with dill herb, onion, and ricotta cheese! Bake along!
Anna says: I love making these ricotta buns for holiday meals, not just to serve with the meal but also to have on hand after everyone has gone home. The buns make a mean sandwich with the leftover meats from roasted ham, turkey or beef.
--------
*• Recipe •*
Makes 12 sandwich buns
Prep Time: 20 minutes, plus proofing
Cook Time: 35 minutes
The buns are best eaten within a day of baking, but they will keep, well wrapped, at room temperature for up to 2 days or frozen for up to 3 months. Thaw at room temperature before serving.
--------
*• Ingredients •*
1 Tbsp (15 mL) extra virgin olive oil
1 medium onion, finely diced
4 cups (600 g) all-purpose or bread flour
2 Tbsp (25 g) granulated sugar
1 Tbsp (15 mL) dried dill or 2 Tbsp (30 mL) chopped fresh dill
1 (2¼ tsp/7 g) pkg instant dry yeast
2 tsp fine salt
1 cup (225 g) creamy ricotta cheese
1 cup (250 mL) warm water (115°F/46°C)
¼ cup (60 mL) extra-virgin olive oil
2 large eggs, at room temperature
Egg wash
--------
*• Directions •*
1. Cook the onions. Heat the oil in a sauté pan over medium heat and cook the onions until translucent, about 5 minutes. Remove the pan from the heat to cool a little.
2. Mix and proof the dough for 90 minutes. Combine the remaining ingredients (including the onions) except the egg wash in a large mixing bowl or in the bowl of a stand mixer fitted with the hook attachment. Mix the dough by hand or on low speed until it starts to come together, then add the slightly cooled onions and mix in. If mixing by hand, lightly dust a work surface with flour, and once the dough becomes too difficult to mix with a spoon, turn it out onto the counter and knead until smooth, about 5 minutes. If using a mixer, knead the dough on low for 3 minutes more once it has come together. Place the dough in an ungreased bowl, cover well and let rise at room temperature until almost doubled in size, about 90 minutes.
NOTE: Bread doughs with a lot of dairy can take longer to ferment and rise than doughs made with water, because milk ingredients are more alkaline (higher pH) than water. Dairy-laden doughs are also less temperature-sensitive, which makes them more forgiving if your ingredients are warmer or cooler than expected.
3. Shape and proof the dough. Lightly dust a work surface with flour and grease a 9 × 13-inch (23 × 33 cm) baking pan. Turn the dough out onto the counter and divide into 12 pieces. Shape the dough into balls and arrange them in the pan. Cover with a tea towel and let rise at room temperature for 45 minutes.
4. Preheat the oven to 350°F (180°C).
5. Bake the buns. Uncover the buns, brush with the egg wash and bake for about 35 minutes, until they are a rich golden brown on top. Cool the buns on a rack before serving.
#OhYum #AnnaOlson #BakeAlong
