Ricotta Herb Bread Rolls

Homemade Ricotta Herb Bread Rolls: A Flavorful Addition to Your Table

There’s something truly comforting about the smell of freshly baked bread wafting through your kitchen. These Ricotta Herb Bread Rolls bring that comfort to life with a perfect blend of soft, pillowy texture and the aromatic essence of fresh rosemary and thyme. Whether you’re serving them alongside a hearty soup, as a side to your favorite pasta, or simply enjoying them on their own, these rolls are sure to become a family favorite.

Why You’ll Love These Rolls

These Ricotta Herb Bread Rolls are not only delicious but also incredibly versatile. The addition of ricotta cheese makes them extra tender and moist, while the fresh herbs add a burst of flavor that elevates the bread to something truly special. They’re easy enough to whip up on a weekend but impressive enough to serve at a dinner party.

Ingredients

• 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 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
• Flake sea salt, for sprinkling

Directions

1. Prepare the dough: In the bowl of a stand mixer, combine the warm milk, ricotta cheese, 1 tablespoon of olive oil, eggs, sugar, salt, herbs, and yeast. Add 2 cups of the flour and stir with a wooden spoon until a rough, shaggy dough forms.
2. Knead the dough: Attach the dough hook to your mixer and turn it to medium-low speed. Gradually add 1 1/2 cups more flour. Continue kneading until the dough starts to come together. Increase the speed to medium-high and knead for 4 to 5 minutes until a soft, smooth ball of dough forms. The dough should feel elastic and slightly sticky—add more flour only if necessary.
3. First rise: Lightly coat a large, clean bowl with olive oil. Place the dough in the bowl, turning it to coat all sides with oil. Cover the bowl lightly with plastic wrap and let the dough rise at room temperature for about 1 1/2 hours, or until it is big, puffy, and doubled in size.
4. Shape the rolls: Spray a 13×9-inch baking pan with cooking spray. Gently deflate the dough and use a bench scraper, knife, or pizza wheel to divide it into 15 equal pieces. Shape each piece into a ball and place them in the prepared pan. Brush the tops with the remaining 1 tablespoon of olive oil and sprinkle generously with flake sea salt.
5. Second rise: Lightly cover the rolls with plastic wrap and let them rise for another 45 minutes, or until about doubled in size.
6. Bake: Preheat your oven to 375°F (190°C). Bake the rolls for 25 minutes, or until golden brown. Serve warm for the best experience.
7. Storage: Store any leftover rolls in a plastic bag at room temperature for up to 3 days.

Recipe Notes

• Prep Time: 20 minutes
• Cooking Time: 25 minutes
• Total Time: 2 hours 30 minutes (including rise time)
• Servings: 15 rolls
• Calories: 180 kcal per roll

Tips for Perfect Rolls

• Don’t rush the rise: The secret to light, fluffy rolls is giving the dough enough time to rise. Patience pays off!
• Herb variations: Feel free to experiment with different herbs like basil, oregano, or parsley depending on your preference or what you have on hand.
• Serving suggestions: These rolls are perfect with a dab of butter, or serve them with a dipping oil infused with garlic and more fresh herbs.

These Ricotta Herb Bread Rolls are the perfect combination of flavor and texture, making them a fantastic addition to any meal. Whether you’re a seasoned baker or new to bread making, this recipe is straightforward and rewarding. Enjoy the process, and savor the results!

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