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Ricotta Herb Bread Rolls

Ricotta Herb Bread Rolls

These Ricotta Herb Bread Rolls are perfectly pillowy soft like marshmallows. They’re loaded with flavor and when you smear some quality butter and sprinkle a little flaky sea salt on top… well it’s like you’re dining at an expensive restaurant!

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Ricotta is one of my favorite ingredients that I just don’t use enough. I love to add ricotta onto pizza when ordering out. If you haven’t tried that, you absolutely must next time!

Recently ricotta was on sale at the store so I stocked up to experiment with different ways to use it in baking. I recently saw a ricotta herb bruschetta at a restaurant and loved the idea of combining fresh herbs with ricotta cheese.

Ricotta Herb Bread Rolls are amazingly soft, tender, and pillowy in texture with tons of rich and earthy flavors. These are bound to become a family favorite!

Immediately the idea for Ricotta Herb Bread Rolls popped into my mind. But I wasn’t sure if the recipe would work. I had never added a soft cheese like ricotta added straight into a bread dough and hadn’t seen it done many times in other recipes. I was worried the cheese would weigh the dough down and it wouldn’t be light and fluffy.

That’s exactly what happened the first time I made these rolls. My ratios were all off and the rolls were horribly dense and dry. But I wasn’t giving up!

Ricotta Herb Bread Rolls are amazingly soft, tender, and pillowy in texture with tons of rich and earthy flavors. These are bound to become a family favorite!

After some more tweaking and testing I’m SO happy with the final result of this recipe.

These Ricotta Herb Bread Rolls are perfectly pillowy soft like marshmallows. They’re loaded with flavor and when you smear some quality butter and sprinkle a little flaky sea salt on top… well it’s like you’re dining at an expensive restaurant!

Ricotta Herb Dinner Rolls made with fresh thyme, rosemary, and fresh ricotta cheese. They're crazy soft and tender!

These bread rolls are bound to be a crowd pleaser for any family dinner or celebration. Take a peek at the recipe tips I wrote below if you’re intimidated by homemade bread baking or have a question about the recipe. I tried to answer any you might have! You can also download my free bread guide here.

Ricotta Herb Bread Rolls Recipe Tips

Yeast

This recipe utilizes a short cut ingredient: instant yeast. For this recipe you can also use rapid rise or quick rise yeast. One of the 3 should be available at most grocery stores or you can buy my all time favorite yeast on Amazon. These types of yeast are specifically formulated to allow you to skip proofing (aka the step where you combine the yeast with warm liquid for 5 minutes). You can add instant yeast directly into the mix with all of the ingredients.

If you don’t have or can’t find instant yeast, you can easily use active dry yeast instead. Simply combine it with the warm liquid called for in the recipe and allow it to proof for 5 minutes before adding into the bowl with the other ingredients.

Flour

The exact amount of flour you’ll need will depend on your kitchen environment and even the brand of flour you’re using. Things like humidity and altitude can affect your dough. That’s why I give a range of flour instead of a precise measurement in this recipe. You may very well not end up using the full amount of flour. Add it in gradually just until the dough comes together.

I’d always rather have a sticky dough than add too much extra flour and create dense, tough, or dry bread. As the dough rises the flour will continue to absorb extra moisture and it won’t be quite as sticky when you go to shape the rolls anyways!

Ricotta

Use a high quality ricotta cheese in this recipe. Bring the cheese to room temperature before using.

Kneading Bread Dough

Using a stand mixer fitted with the dough hook makes easy work of kneading dough. However, if you don’t have a mixer you can knead this dough by hand. Click here to see my step-by-step video on how to knead dough perfectly by hand.

Rising

The ricotta adds some richness to this dough, so it may take slightly longer to rise than other recipes do. If you’re not sure if your dough is risen, conduct the ripe test: Gently stick two fingers in the risen dough up to the second knuckle and then take them out. If the indentations remain the dough is “ripe” and ready for the next step in the recipe. If not, cover and let the dough rise longer until the indentations remain.

Make Ahead

Basically all yeast dough can be made ahead of time and baked off later on! For this recipe, I like to make the dough all the way through to rising once and shaping the rolls. Once the rolls are shaped, cover them and refrigerate for up to 24 hours. Bring to room temperature as the oven preheats before baking as the recipe directs. If the rolls haven’t doubled in size yet, allow to sit at room temperature until they do.

Refrigerating basically stunts the rise time and can actually allow more flavor to develop!

The rolls are best served the day they’re baked. However, you can easily reheat the rolls briefly in the oven or toaster oven at 300°F until warmed through to refresh.

Super soft Ricotta Herb Dinner Rolls are a family favorite!

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  • 79 Views
  • 30 mins
  • Serves 15
  • Medium
  • 300F

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Death by Chocolate Cheesecake
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Best Blender Salsa (5 minutes!) Recipe