These ricotta basil rolls are soft, fluffy and cheesy rolls filled with creamy ricotta and fragrant fresh basil in every swirl!
About these ricotta basil rolls
Who doesn't love a soft bread roll? That too if you have the option of aromatic basil, garlic in a cheesy pull aprt roll. Yes! these rolls are the answer to every craving of yours.
These rolls have tons of garlic, basil, and cheese! Ricotta adds moisture, creaminess, and richness to the filling while mozzarella gives the best cheese pull. The basil gives the rolls a fragrant, fresh, savory note. Along with peppers, galic, and a handful of pine nuts, the filling in every swirl makes them look special without requiring any complicated shaping.
These rolls are packed with aroma and flavor. They are versatile to pair with any meal! Serve it with soups, salad, or pasta. With a bright aroma and flavor of basil, these rolls are great for any entertaining. Use the basil from your plant during summer to make these rolls as a satisfying meal.
Additionally, these rolls use tangzhong. This preserves the softness of the bread giving a better shelf life and texture with time. Many of the pull apart rolls (check below for links) in the series use tanzhong, which is a rue made with flour and water (or milk).
Ingredients
You will require the following ingredients to make these soft and cheesy ricotta basil rolls:
All purpose flour - This recipe uses unbleached all purpose flour. This provides the structural base for the bread rolls.
Salt - gives flavor
Sugar - to activate the yeast
Instant yeast - leavens the bread
Butter - provides a tender crumb and adds flavor
Milk and water - the liquids to make the dough
Ricotta and mozzarella cheese - ricotta adds richness to the filling and the mozzarella adds to the cheesy pull. The cheese adds to the protein too.
Pine nuts - adds to the texture
Black pepper and chili flakes - Adds to the spicy flavor kick. Adjust the quantity as per your taste.
Basil and parsley - This recipe includes tons of basil! This adds to the exponential flavor and aroma. A little parley adds to flavor as well.
Garlic - gives a characteristic addictive flavor.
Serving Suggestions
I serve these warm ricotta basil rolls with pasta, soups, and salads. Sometimes, I serve this as such with a little marinara on the side. That is simply divine! You could make a batch or two of these for any family entertaining. Craving for a savory breakfast, serve these instead of any other option. Your day will be bright just like the flavors of these comforting rolls.
Storage
These rolls are great to serve warm. If any leftovers, I suggest that to store these in the refrigerator for 4-5 days in an airtight container. Warm the rolls in a microwave for 10 seconds. Alternatively, you can warm these in an airfryer or oven. You can also freeze these rolls.
More Pull Apart Breads
For the #2026AlphabetChallenge, I am sharing pullapart rolls. Here are some for you to try:
'R' Recipes from the #2026AlphabetChallenge Group
Food Lust People Love: Roasted Stuffed Chicken Parcels Karen’s Kitchen Stories: Small Batch Parker House Rolls Culinary Cam: A Rocky Road Deep Dive Sneha’s Recipe: Homemade Ricotta Cheese Blogghetti: Strawberry Rhubarb Pie with Crumb Topping Sizzling TAstebuds: Radish Pickle with Green chillies Mayuri’s Jikoni: Mysore Rasam A Messy Kitchen: Migliaccio (Italian Ricotta and Semolina Cake) A Day in the Life on the Farm: Ginger Grilled Chicken and Radishes
Ricotta Basil Rolls
Ingredients
Tangzhong
- 5 tsp All purpose flour
- ⅓ cup Water
For the Dough
- 3 cups All purpose flour
- 1 tbsp Sugar
- 1 tsp Salt
- 2¼ tsp Instant yeast
- 2 tbsp Butter room tempereatire
- Tangzhong from above
- ½ cup Water
- ½ cup Milk
For the Ricotta Filling
- 1 cup Ricotta cheese
- ⅓ cup Sun dried tomatoes Chopped
- 2 tbsp Galic finely chopped
- 1 cup Basil Roughly chopped
- 2 tbsp Parsley chopped
- 1 tsp Chili flakes
- 1 tsp Salt
- ½ tsp Black pepper
- 2 cups Mozzarella cheese
- ⅓ cup Pine nuts
Instructions
- To make the tangzhong: Mix the water and flour to a lump free mixture. Cook until it thickens. Set aside to cool.
- Add all the ingredients to the bread machine. Set it on dough cycle, and let it prove for an hour until doubled.
- In the meantime, mix ricotta, sundried tomatoes, chili flakes, garlic, black pepper, basil, and parsley in a bowl.
- Punch and knead the dough once it has doubled. Then roll it into a 16x12 inch rectangle. Spread the prepared ricotta mixture evenly.
- Then sprinkle the shredded mozzarella cheese and the pinenuts. Cut into one and a half inch strips.
- Roll each strip into a coil and place it on a 9x13 dish. Cover and let is prove for 30 minutes.
- Brush with aquafaba or milk. Bake at 375℉ for 26-28 min. Remove from the oven and cool.
- Serve warm with soups or with marinara sauce.
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