Buttermilk Ricotta Fennel Rolls
Buttermilk Ricotta Fennel Rolls are delicious, tender yeasted dinner rolls, delicious on their own or as an accompaniment to almost any meal.
Servings 12 rolls
Ingredients
- 1/4 cup warm water (105ºF to 110ºF)
- 1 packet active dry yeast
- 2 tbsp sugar, divided
- 1/4 cup unsalted butter
- 1/2 cup buttermilk
- 1/2 cup ricotta cheese, room temperature
- 1 tbsp olive oil, plus more for rolling out dough
- 2 large eggs
- 1 1/2 tsp fine salt
- 1 tbsp fennel seeds
- 3 1/4 to 3 3/4 cups bread flour
- 2 tbsp melted butter for brushing
- Flaked sea salt (optional)
Instructions
- Dissolve yeast and 1 teaspoon of the sugar in warm water (105ºF to 110ºF ) in the bowl of a stand mixer with the dough hook attached. Set aside to proof. It should start foaming and bubbling in 5 to 10 minutes.
- Meanwhile, heat the butter and buttermilk together until the butter is melted. (Microwave is okay.) Whisk in the ricotta cheese. Add to the mixer bowl and combine with the yeast.
- Stir in the rest of the sugar, 1 tablespoon of olive oil, eggs, salt and fennel seeds until well combined.
- Add 3 cups of the bread flour and mix on medium low for about a minute. Gradually add flour 1/4 cup at a time, kneading on medium speed, only until dough starts to pull away from the sides of the bowl and ball up around the dough hook, usually about 6 to 8 minutes. Dough should be elastic but still sticky. Be careful not to add too much flour.
- Form dough into a loose ball and place in a well-oiled bowl, flipping ball to coat both sides. Cover with a damp dish towel. Set aside in a warm place to rise until doubled, about 1 1/2 hours.
- Gently punch down dough on a lightly oiled surface. Cut into 12 equal pieces and shape by cupping your lightly oiled hands around each ball at the base and turning it in small circles, using the counter to create surface tension. Place rolls in a lightly greased or sprayed 9x13 baking dish. Cover and allow to rise until doubled in size, about 45 minutes to 1 hour.
- Preheat oven to 375ºF.
- When rolls have risen, brush with melted butter and bake for 25 to 30 minutes or until a deep golden brown.
- Sprinkle with flaked sea salt (optional) and serve while still warm.
- Rolls may be stored at room temperature in a resealable plastic bag for a few days, or frozen in an airtight freezer bag or container.