Print

Ricotta Stuffed Rolls with Garlic Butter – Recipe!

Print Recipe

These Ricotta stuffed rolls are a delightful treat filled with creamy cheese and topped with aromatic garlic butter. Perfect for any occasion, they are sure to impress your family and friends!

Ingredients

Scale
  • 4 cups all-purpose flour, plus extra for dusting
  • 1 packet (2 ¼ teaspoons) active dry yeast
  • 1 ½ cups warm water (110°F to 115°F)
  • 2 tablespoons granulated sugar
  • 2 teaspoons salt
  • 2 tablespoons olive oil
  • 1 large egg (for egg wash)
  • 1 ½ cups ricotta cheese (drained if watery)
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 1 large egg
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste
  • ½ cup unsalted butter (1 stick), melted
  • 4 cloves garlic, minced
  • 2 tablespoons fresh parsley, finely chopped
  • ¼ teaspoon red pepper flakes (optional)
  • Salt, to taste

Instructions

  1. In a large bowl, mix the warm water (110°F to 115°F) with the sugar and active dry yeast. Let it sit for 5-10 minutes until the mixture is foamy.
  2. In another bowl, combine the flour and salt. Create a well in the center and add the yeast mixture and olive oil. Mix with a spoon until a rough dough forms.
  3. Transfer the dough to a floured surface and knead for 8-10 minutes until smooth and elastic. If the dough is too sticky, add a little more flour.
  4. Place the dough in an oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1-1.5 hours until doubled in size.
  5. Meanwhile, prepare the filling: In a bowl, mix ricotta, mozzarella, Parmesan, one egg, garlic powder, oregano, salt, and pepper well. Set aside.
  6. Once the dough has risen, transfer it to a floured surface and divide it into 12 equal portions. Shape each portion into a ball and flatten it.
  7. Place a tablespoon of the ricotta filling in the center of each dough piece, fold the edges over the filling, and pinch to seal.
  8. Place the filled rolls seam-side down on a baking sheet lined with parchment paper. Let them rest for 30 minutes.
  9. Preheat the oven to 375°F (190°C). Brush the rolls with the beaten egg.
  10. Bake the rolls in the preheated oven for 20-25 minutes until golden brown. Meanwhile, prepare the garlic butter.
  11. In a small pot, combine the melted butter with minced garlic, parsley, and red pepper flakes (if using) and heat briefly until fragrant.
  12. Brush the freshly baked rolls with garlic butter and serve warm.

Nutrition

Keywords: Ensure your water for the yeast is not too hot, as this can kill the yeast. Use fresh garlic for the best aroma, and feel free to adjust the cheese ratios in the filling to your taste.

Find it online: https://chefwatermelon.com/ricotta-gefullte-brotchen-mit-knoblauchbutter-rezept/