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Ricotta Herb Bread Rolls Recipe

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3.9 from 10 reviews

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Preheat the oven: Set your oven to 375°F (190°C) while the rolls finish their second rise.
  7. 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.
  8. 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.
  • Author: Monica
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: Italian

Find it online: https://monicarecipes.com/ricotta-herb-bread-rolls-recipe/