Today's recipe is a cherished family favorite that brings a wave of nostalgia with every bite – Ricotta Bread Rolls. As I share this recipe with you, I can’t help but reminisce about my Nana’s kitchen, where the aroma of freshly baked bread filled the air, creating a comforting backdrop to our Sunday gatherings. These rolls were a staple, perfect for dipping in rich Sunday sauce or savoring on their own.
As you savor these homemade Ricotta Bread Rolls, may they transport you to moments of warmth and togetherness, much like the ones I shared with my Nana. The simplicity of this recipe is its magic – turning basic ingredients into a culinary masterpiece. Embrace the joy of baking your own bread and create new traditions with each batch! Thank you for letting me share a piece of my family’s culinary heritage with you. Buon Appetito!
Ricotta Bread Rolls
3 cups bread flour
1/2 cup water
1/2 cup whole milk
1 1/2 tsp dry active yeast
2 tbsp cane sugar or honey
3 tbsp whole milk ricotta cheese
1 tsp sea salt
1 egg
4 tbsp butter, softened
Water bottle (for spraying bread as it bakes)
• Gently warm 1/2 cup water and 1/2 cup whole milk to 100-105°F. Remove from heat, stir in 1 1/2 tsp dry active yeast and 2 tbsp cane sugar or honey until combined.
• In a mixing bowl with a dough hook, combine bloomed yeast mixture with 3 cups bread flour, 3 tbsp whole milk ricotta, 1 tsp sea salt, and 1 beaten egg. Once a loose dough forms, add in softened butter.
• Knead the dough until it comes together, transfer to a dry bowl, and let it rise until doubled in size.
• Turn the risen dough onto a floured surface, press it into a rectangle shape. Avoid pressing it too thin.
• Cut the dough into 22-24 squares. Roll the squares into your desired shapes, whether it’s a roll or baguette.
• Preheat the oven to 350°F. Bake for 12-14 minutes, spraying water occasionally for added humidity and steam, resulting in a fluffy and soft bread.
