Ricotta Rolls "panini alla ricotta"
How to make Ricotta Rolls Recipe "panini alla ricotta" - Preparation time: 10 minutes – Cooking time: 15 minutes – Rising time: 40 minutes
10 Servings
Ingredients:
4 1/4 oz. (120 g) ricotta cheese
8 cups (1 kg) soft wheat flour
2 1/3 cups (550 ml) milk, room temperature
2 tbsp. plus 2 tsp. (25 g) fresh yeast, crumbled
1/2 stick (50 g) butter, softened
2 1/2 tsp. (15 g) salt
Method:
Mash the ricotta with a fork until it is smooth and, preferably, not too wet. Put the flour onto a clean work surface and make a well in the center; mix in the ricotta.
Dissolve the yeast in the milk and pour the yeast mixture into the flour mixture, gradually forming a loose dough. Continue kneading and add the butter; when the dough is almost ready, add the salt. The finished dough should be soft, smooth, and elastic.
Cover the dough with a sheet of plastic wrap and let it rest for about 30 minutes, then form it into small balls, each weighing about 1 3/4 ounces (50 g).
Arrange them, floured and adequately spaced, on a baking pan lined with parchment paper and let them rise, covered with plastic wrap, for about 40 minutes, until they have doubled in size. Bake at 350-375°F (180-190°C) for about 15 minutes.
Chef’s tips:
Ricotta rolls are perfect to serve with shrimp and prawn dishes.
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| Ricotta Rolls "panini alla ricotta" |
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