These dinner rolls are excellent with a salad or to make sandwiches also. This was my entry for the “Ready! Steady! Cook!” hungarian food blog event hosted by Izbolygó this time. She asked for recipes with cottage cheese, ricotta, quark, bryndza. I had a lot of ideas first, but unfortunately had no time and energy to complete them. I came up with these simple rolls finally, which my family liked a lot.ricottC3A1szsC3B6mi
60 ml milk lukewarm
1 package active dry yeast
1 teaspoon sugar
45 g butter at room temperature
250 g ricotta
1 egg
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 cup snipped fresh chives
300-400 g bread flour

1 egg+2 teaspoons water for eggwash (optional)

1. Pour the milk into a large bowl and stir in the yeast and sugar. Let stand until foamy (5 minutes)
2. Beat the butter, ricotta, eggs, salt, chives and pepper into the yeast mixture with a whisk.
3. Stir in enough of the flour, 1 tablespoon at a time, to make a soft, but not sticky dough.
4. Knead 10 minutes.
5.Place the dough in a lightly oiled bowl and turn to coat with oil. Cover with plastic wrap and let it rise antil doubled in bulk, 1 to 2 hours.
6. Punch the dough down and divide into 8 equal pieces. Shape them into rolls.
7. Put semolina flour in a baking tray and put the rolls on it.
8. Cover and let them rise an hour again.
9. Preheat oven to 350F.
10. With a scissor you can decorate your rolls or brush the top of them with egg wash.
11. Bake until they are nicely browned, about 45-50 minutes.
12. Turn them onto a wire rack to cool.

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