Ricotta Basil Rolls
These ricotta basil rolls are soft, fluffy rolls filled with creamy ricotta and fragrant fresh basil in every swirl!
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Servings: 12 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.
