If you’re craving something soft, flavorful, and utterly irresistible to accompany your meals or enjoy on their own, this Ricotta Herb Bread Rolls Recipe is an absolute game changer. These rolls boast a tender crumb enriched by creamy ricotta and a delightful burst of fresh rosemary and thyme, making each bite a cozy, herbaceous delight. Perfectly golden on the outside and pillowy inside, they’re a fresh twist on classic bread rolls that will quickly become a beloved staple in your kitchen.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the key to baking these Ricotta Herb Bread Rolls with a perfect texture and rich flavor. Each component plays a vital role, from the creamy ricotta adding moisture to the fragrant herbs infusing every bite with a fresh complexity.
- Warm whole milk (1/4 cup): Helps activate the yeast and enriches the dough with a tender crumb.
- Part skim ricotta cheese (1 cup): Adds moisture and creaminess that keeps the rolls soft.
- Olive oil (2 tablespoons, divided): Provides a silky texture and a subtle fruity flavor.
- Whole eggs (2): Bind the ingredients together and enrich the dough for a tender bite.
- Granulated sugar (1 teaspoon): Feeds the yeast for a beautiful rise and adds a touch of sweetness.
- Fine sea salt (1 1/2 teaspoons): Balances flavors and enhances the herbal notes.
- Fresh rosemary, minced (1 tablespoon): Offers a piney, aromatic flavor that pairs wonderfully with the cheese.
- Fresh thyme, minced (1 tablespoon): Brings a subtle earthiness to brighten the bread.
- Instant yeast (2 1/4 teaspoons or 1 packet): The magic ingredient that gives the rolls their airy softness.
- All-purpose flour (3 1/2 to 4 cups): The base of the dough, providing structure and chew.
- Flake sea salt, for sprinkling: Adds a crunchy, salty finish that enhances flavor and texture.
How to Make Ricotta Herb Bread Rolls Recipe
Step 1: Mix the Dough Ingredients
Begin by combining the warm milk, room temperature ricotta, half the olive oil, eggs, sugar, salt, fresh herbs, and yeast in the bowl of a stand mixer. Add 2 cups of flour and stir until you see a rough, shaggy dough forming. This step starts the magic of bringing your ingredients together.
Step 2: Knead the Dough
Attach the dough hook, turn the mixer to medium-low speed, and gradually add 1 1/2 more cups of flour while kneading. As the dough forms a soft, elastic ball, switch to medium-high speed and knead for 4 to 5 minutes. The dough should be slightly sticky but stretchy, which means it’s ready for rising.
Step 3: First Rise
Lightly oil a large bowl, place your dough inside, and cover it with plastic wrap. Let it rise at room temperature for about 1 1/2 hours or until it doubles in size, becoming puffy and airy.
Step 4: Shape and Second Rise
After deflating the dough gently, divide it into 15 equal pieces using a bench scraper or sharp knife. Shape each piece into a ball, arrange them in a greased 13×9-inch baking pan, then brush with the remaining olive oil. Sprinkle with flake sea salt for that irresistible crunch. Cover again and allow the rolls to rise for 45 minutes or until puffed and nearly doubled.
Step 5: Bake to Golden Perfection
Preheat your oven to 375°F. Bake the rolls for 25 minutes until gorgeous golden brown. The aroma of herbs mingling with baked ricotta will fill your kitchen — a signal that they are ready to be enjoyed warm and fresh.
How to Serve Ricotta Herb Bread Rolls Recipe
Garnishes
Sprinkling the warm rolls with extra flake sea salt right after baking adds an amazing crunch and depth of flavor. You can also brush them with a little garlic butter for an extra savory touch that complements the herbs beautifully.
Side Dishes
These rolls shine alongside hearty soups, fresh salads, or savory pasta dishes. Think creamy tomato basil soup or a leafy kale salad with lemon vinaigrette—the soft bread rolls soak up flavors effortlessly, creating a perfect balanced meal.
Creative Ways to Present
For a special touch at gatherings, arrange the rolls in a basket lined with a warm cloth napkin or showcase them on a rustic wooden board surrounded by herb sprigs. You can even slice them horizontally and fill with fresh mozzarella and tomato slices for a charming mini sandwich.
Make Ahead and Storage
Storing Leftovers
Leftover Ricotta Herb Bread Rolls stay delicious for up to three days when stored in an airtight plastic bag at room temperature. Keep them away from the fridge to preserve softness and prevent drying out.
Freezing
To extend their life, freeze the rolls after their second rise but before baking by wrapping them tightly in plastic wrap and placing them in a freezer-safe bag. When you’re ready, thaw overnight in the fridge and bake as usual.
Reheating
Reheat leftover rolls in a warm oven at 350°F for about 8 to 10 minutes. This brings back their freshly-baked texture and fragrant aroma. Alternatively, a quick microwave zap wrapped in a damp paper towel softens them wonderfully.
FAQs
Can I use whole milk instead of part skim ricotta?
The ricotta is essential here for the creamy texture and moist crumb, so whole milk alone won’t provide the same richness. However, if ricotta is unavailable, substituting with cream cheese softened to room temperature might work, though expect a slightly different texture.
Do I need a stand mixer to make this recipe?
While a stand mixer with a dough hook makes kneading easier and more consistent, you can absolutely make these rolls by hand. Knead the dough on a floured surface for about 8 to 10 minutes until smooth and elastic.
What herbs can I substitute if I don’t have rosemary or thyme?
Fresh oregano, sage, or basil can all be delicious alternatives. Just choose herbs with strong, fresh flavors to maintain the delightful herbal character of the rolls.
Can I make these rolls gluten-free?
This recipe relies on all-purpose flour for structure, so substituting gluten-free flour would require special blends designed for bread baking and might alter the texture. Experimentation with gluten-free blends and added binding agents would be necessary.
How big are the rolls when baked?
Each roll is a perfect individual size, roughly the size of a classic dinner roll—ideal for serving alongside meals or as a handheld snack.
Final Thoughts
Trust me when I say, trying the Ricotta Herb Bread Rolls Recipe is like bringing a little bakery magic into your own kitchen. Soft, fragrant, and full of heartwarming flavor, these rolls will quickly become your go-to when you want something special yet comforting. So grab your ingredients, let the dough rise, and get ready to savor every wonderfully fluffy bite!
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Ricotta Herb Bread Rolls Recipe
These Ricotta Herb Bread Rolls are soft, fluffy, and infused with fresh rosemary and thyme, making them a perfect savory accompaniment to any meal. Made with creamy ricotta cheese and olive oil, these rolls have a tender crumb and golden crust, ideal for serving warm and fresh from the oven.
- Total Time: 3 hours 20 minutes
- Yield: 15 rolls
Ingredients
Dough
- 1/4 cup warm whole milk (100 to 110°F)
- 1 cup (246 grams) part skim ricotta cheese, at room temperature
- 2 tablespoons olive oil, divided, plus more for coating
- 2 whole eggs, at room temperature
- 1 teaspoon granulated sugar
- 1 1/2 teaspoons fine sea salt
- 1 tablespoon minced fresh rosemary
- 1 tablespoon minced fresh thyme
- 2 1/4 teaspoons (1 packet) instant yeast
- 3 1/2 to 4 cups (445 to 508 grams) all-purpose flour
For finishing
- Flake sea salt, for sprinkling
Instructions
- Mix the dough: In the bowl of a stand mixer, combine the warm milk, room temperature ricotta cheese, 1 tablespoon olive oil, eggs, sugar, sea salt, minced rosemary, minced thyme, and instant yeast. Add 2 cups of flour and stir with a wooden spoon until a rough, shaggy dough forms. Attach the dough hook and knead on medium-low, gradually adding 1 1/2 cups more flour until the dough starts to form a mass.
- Knead the dough: Continue kneading on medium-high speed for 4 to 5 minutes until you have a soft, smooth ball of dough that feels elastic and slightly sticky. Add more flour only if absolutely needed to achieve this texture.
- First rise: Lightly coat a large clean bowl with olive oil. Place the dough inside, cover lightly with plastic wrap, and let it rise at room temperature for about 1 1/2 hours until it is doubled in size, big and puffy.
- Shape the rolls: Spray a 13×9-inch baking pan with cooking spray. Gently deflate the dough and divide it into 15 equal pieces using a bench scraper, knife, or pizza cutter. Shape each piece into a ball and arrange them in the prepared pan. Brush the tops with the remaining 1 tablespoon olive oil and sprinkle generously with flake sea salt. Cover lightly with plastic wrap and allow the rolls to rise for 45 minutes, until about doubled in size.
- Optional make-ahead step: At this point, shaped rolls can be covered and left to rise slowly overnight in the refrigerator. Remove from fridge and bring to room temperature before baking.
- Preheat the oven: Set your oven to 375°F (190°C) while the rolls finish their second rise.
- Bake the rolls: Bake the bread rolls for about 25 minutes, or until they develop a golden brown crust. Serve warm for the best texture and flavor.
- Storage: Store any leftover rolls in a plastic bag at room temperature for up to 3 days.
Notes
- Use part-skim ricotta at room temperature to achieve a smooth dough.
- Do not add too much flour; the dough should remain soft and slightly sticky for a tender crumb.
- Fresh rosemary and thyme can be substituted with other fresh herbs like oregano or basil depending on preference.
- The make-ahead overnight rise allows for deeper flavor development and convenience.
- Flake sea salt adds a nice finishing touch and texture to the crust.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
