Somehow we don't finish containers of ricotta. They sit in our fridge until the best by date is past and then they make the trip to the trash. I saw this recipe and knew our leftover ricotta was saved! I didn't have any fresh herbs, at least I didn't know I didn't have any fresh herbs... I looked in our garden (it's May 8 as of this writing) and yes a LOT of my herbs have self-started in the garden - oops! I used about a teaspoon of dried instead but fresh would be amazing. These little baby rose so nice and rolled out perfect. My counting skills could use some work, when trying to cut 15, I cut 21. What?! I gave up and rolled it all back together and tried for 16 instead, that worked better. These puffed up and were soft and delicious. I thought they might be heavy from the cheese but they were puffy and light. These are on my certain to make again - this time with fresh herbs from the garden.
Ricotta Herb Bread Rolls
1/4 cup warm whole milk (100 to 110°F)
1 cup 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 salt
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh thyme
2 1/4 teaspoons instant yeast
3 1/2 to 4 cups all-purpose flour
Flake sea salt, for sprinkling
In the bowl of a stand mixer, combine the milk, cheese, 1 tablespoon of the oil, eggs, sugar, salt, herbs, and yeast. Add 2 cups of the flour and stir with a wooden spoon until the dough forms a rough, shaggy mass. Attach the dough hook to the mixer, turn to medium-low speed, and gradually add 1 1/2 cups more flour, kneading until a mass of dough begins to forms. Continue kneading on medium-high speed for 4 to 5 minutes until a soft, smooth ball of dough is formed, adding more flour only as needed. The dough should feel elastic and slightly sticky to the touch. Avoid adding too much additional flour.
Lightly coat large clean bowl with olive oil and place the dough in the bowl. Cover the bowl lightly with plastic wrap. Let rise for about 1 1/2 hours at room temperature or until the dough is big, puffy, and about doubled in size.
Spray a 13×9-inch baking pan with cooking spray. Gently deflate the dough. Use a bench scraper, knife, or pizza wheel to divide the dough into 15 equal pieces. Shape each piece into a ball and place in the prepared pan. Brush with the remaining 1 tablespoon of olive oil and sprinkle generously with flake sea salt. Lightly cover the dough with plastic wrap and let the rolls rise for 45 minutes, or until about doubled in size.
MAKE AHEAD: At this point the shaped rolls can be covered and allowed to rise in the fridge overnight. Bring to room temperature before baking.
Preheat the oven to 375°F.
Bake the rolls for 25 minutes, or until golden brown. Serve warm. Store leftovers in a plastic bag for up to 3 days.
1 cup 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 salt
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh thyme
2 1/4 teaspoons instant yeast
3 1/2 to 4 cups all-purpose flour
Flake sea salt, for sprinkling
In the bowl of a stand mixer, combine the milk, cheese, 1 tablespoon of the oil, eggs, sugar, salt, herbs, and yeast. Add 2 cups of the flour and stir with a wooden spoon until the dough forms a rough, shaggy mass. Attach the dough hook to the mixer, turn to medium-low speed, and gradually add 1 1/2 cups more flour, kneading until a mass of dough begins to forms. Continue kneading on medium-high speed for 4 to 5 minutes until a soft, smooth ball of dough is formed, adding more flour only as needed. The dough should feel elastic and slightly sticky to the touch. Avoid adding too much additional flour.
Lightly coat large clean bowl with olive oil and place the dough in the bowl. Cover the bowl lightly with plastic wrap. Let rise for about 1 1/2 hours at room temperature or until the dough is big, puffy, and about doubled in size.
Spray a 13×9-inch baking pan with cooking spray. Gently deflate the dough. Use a bench scraper, knife, or pizza wheel to divide the dough into 15 equal pieces. Shape each piece into a ball and place in the prepared pan. Brush with the remaining 1 tablespoon of olive oil and sprinkle generously with flake sea salt. Lightly cover the dough with plastic wrap and let the rolls rise for 45 minutes, or until about doubled in size.
MAKE AHEAD: At this point the shaped rolls can be covered and allowed to rise in the fridge overnight. Bring to room temperature before baking.
Preheat the oven to 375°F.
Bake the rolls for 25 minutes, or until golden brown. Serve warm. Store leftovers in a plastic bag for up to 3 days.
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