Sardinian ricotta rolls hold a special place in my heart because they are part of my roots. It’s a versatile bread that you can use for both brunch and dinner.
I enjoy pairing it with a thin layer of jam and eating it with cheeses as an appetizer or for breakfast.
If you like getting your hands in the dough, check out these other recipes:
- Difficulty: Easy
- Cost: Affordable
- Rest time: 4 Minutes
- Preparation time: 30 Minutes
- Portions: 4 large rolls
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Let’s see the ingredients we need to prepare Sardinian ricotta rolls.
- type 1 flour (2 cups (250g) + 3 tbsps (20g) for the work surface)
- remilled durum wheat semolina (2 cups (250g))
- sheep ricotta (12 oz (350g))
- water (1 1/4 cups (300g))
- fresh brewer's yeast (1/4 oz (7g))
- 1 tablespoon sugar (or 2 tsps (10g) of honey)
- extra virgin olive oil (2 tsps (12g))
- fine salt (2 tsps (10g))
- lemon zest (optional)
Tools
You won’t need any special tools to prepare the ricotta rolls
Steps
Let’s go through the steps to make the recipe.
Mix the two types of flour together in a bowl. If you don’t use the type 1 I used, you can use a type 0 wheat flour that you usually employ.
Make a well in the center of the flour (the so-called fountain) and start pouring in the crumbled brewer’s yeast, almost all the water (leave a little for the salt to be added at the end), the grated lemon zest (optional), and the sugar or honey if preferred. Now start to combine the ingredients, using a fork or spoon.
At this point, dissolve the salt in the little water we set aside and add it to the dough, add the oil and assemble the dough ball. Knead it with your hands by folding it gently.
Let it rise for at least two hours at room temperature.
After two hours, take the dough and, after flouring the work surface, roll it out with your hands into a rectangle.
Now take the ricotta, slightly mixed in a bowl (to make it smooth), and spread it with a spatula over the dough rectangle. Fold the dough rectangle over itself, seal the edges, and cut it into smaller pieces for smaller rolls, I cut it into 4 large rolls. As shown in the photo.
Don’t worry if the ricotta, despite sealing the edges, tends to ooze out. Once shaped, let the rolls rise on a floured baking sheet or covered with parchment paper for another hour. The roll should double in volume again.
After another hour, check if the rolls are nicely puffy and preheat the oven to 383°F (195°C) in static mode. Dust with flour on the surface and proceed with baking. For 4 larger rolls, I baked them for 30 minutes. Smaller rolls may need less time. Always test with a toothpick before removing from the oven.
As I mentioned before, if you look at the photos below, the ricotta may ooze out a bit, but no worries, it will settle there.
Remove from the oven, let it cool slightly, and enjoy this wonderful bread.
Tips and Storage
Due to the fresh ricotta, the bread should be stored in the fridge. When ready to use, take it out of the fridge and warm it a bit in a pan, microwave, or oven, as you prefer. It will return perfectly good and fragrant.
Due to the fresh ricotta, the bread should be stored in the fridge. When ready to use, take it out of the fridge and warm it a bit in a pan, microwave, or oven, as you prefer. It will return perfectly good and fragrant.
My suggestion, especially if you choose to enhance the dough with grated lemon zest, is to savor it with jams and cheeses. Great for an appetizer or even for breakfast.
