< Ricotta bread rolls

Yield: 6 rolls

Time: 2 hours

Ingredients

• 3 Tbsp warm milk
• 2/3 cup ricotta cheese
• 4 tsp butter, softened
• 1 egg
• 2 tbsp sugar
• 1/2 tsp salt
• 1-1 1/2 cups bread flour
• 1 tsp active dry yeast

Method

1. Mix yeast with warm milk in a large bowl and let sit for 10 minutes, until foamy and fragrant. Add ricotta, butter, egg, sugar, and salt and stir to combine.
2. Add flour to the mixture 1/2 cup at a time until the dough comes together and pulls away from the sides of the bowl. Knead lightly for a few minutes, making sure not to allow the dough to become sticky – add more flour if necessary.
3. Place in a clean, lightly floured bowl, cover with a towel, and let rise in a warm place for 30-45 minutes. Don’t over-proof on this batch proof.
4. Punch down any rise and separate the dough into six equally sized balls. Place each ball in a greased muffin tin. Proof for another 1-1 1/2 hours.
5. Bake at 180C for 15 minutes, until risen well above the tin like a muffin and golden brown on top. Enjoy warm with butter!

Modifications

Feel free to add any desired herbs, dried fruits, or additional cheeses to spice up this basic recipe! 5 minutes before the baking has finished, you can add parmesan, cheddar, or another hard cheese to the top for a crunchy melty treat!