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 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. Knead until a mass of dough begins to form.
Continue kneading on medium-high speed for 4 to 5 minutes until a soft, smooth ball of dough is formed. Add more flour only as needed. The dough should feel elastic and slightly sticky to the touch. Avoid adding too much additional flour.
Lightly coat a large clean bowl with olive oil and place the dough in the bowl. Cover 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 with plastic wrap and let the rolls rise for 45 minutes, or until about doubled in size.
Preheat the oven to 375°F (190°C).
Bake the rolls for 25 minutes, or until golden brown. Serve warm. Store leftovers in a plastic bag for up to 3 days.