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Buttermilk-Ricotta Skillet Rolls

by Milisa on November 6, 2013

Buttermilk-Ricotta Skillet Rolls are the perfect roll for family meals. Made so easy with Red Star Platinum Yeast.  

This is a sponsored post on behalf of Red Star Yeast.

Miss in the Kitchen #homemade #bread

Sometimes the homemade rolls are my favorite part of the meal.  I could totally skip the meat and veggies and just eat bread.  Maybe not the best plan for my waistline but they just taste so good!

I ended up with an extra carton of buttermilk in the fridge and decided to add it to my yeast rolls.  While I was experimenting, I added in some ricotta cheese.  This is very different from the yeast roll recipes that I have made in the past, but the results were really nice.  The rolls were light and had a slightly tangy flavor from the buttermilk.  I think the ricotta gave them a soft feel and they were perfect with our family supper.

baking with red star yeastI have been using Red Star Yeast Platinum in my bread recipes and I get great results every time.  I feel so accomplished when my homemade rolls turn out.  For so long my homemade bread was heavy and just plain awful.  If you are nervous about baking with yeast, I encourage you to take a look at the helpful videos, baking tips, along with every thing you need to know about yeast available on the Red Star Yeast site along with tons of fabulous, reliable recipes.

I still need lots of practice at shaping rolls, so I used a biscuit cutter to shape these and I baked them in my favorite cast iron skillet. The rolls were perfectly browned and the batch made 12 rolls,  just right for supper.  I think homemade bread makes a meal just a little extra special.

I’d love to hear about your experiences with baking with yeast.  With the holidays coming up, do you have a special go to recipe?

buttermilk ricotta rolls

Buttermilk-Ricotta Skillet Rolls

Yield: 12 rolls

Ingredients

  • 1/4 cup butter
  • 1/2 cup buttermilk
  • 1/2 cup ricotta cheese
  • 2 cups all purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 package Red Star Platinum Yeast
  • 2 tablespoons melted butter for brushing over baked rolls

Instructions

  1. Add butter and buttermilk in a microwave safe bowl and microwave for 1 minute. Whisk in ricotta cheese. Continue to heat in microwave until mixture is 110-120 degrees F.
  2. Add to an electric mixer bowl. Add flour, sugar, salt and yeast. Mix together with a paddle attachment on low until combined. Use dough hook to knead at medium speed about 2 minutes or until dough pulls away from the sides of the bowl and forms a ball.
  3. Place in a well oiled bowl and cover with a damp flour sack towel or plastic wrap. Set aside in a warm place to rise until doubled, about an hour.
  4. Punch down dough and roll out onto a lightly floured surface. Using a 2 inch biscuit cutter, cut into rolls and place in a well oiled cast iron skillet. Cover and allow to rise about 30 minutes to 1 hour.
  5. Bake at 350 degrees F for 23-25 minutes or until rolls are browned.
  6. Brush with melted butter and serve immediately.
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Be sure to follow Red Star Yeast on Facebook, Twitter, Pinterest for lots of baking inspiration.

Disclosure: This is a sponsored post on behalf of Red Star Yeast.  All text and opinions are my own.

 

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{ 17 comments… read them below or add one }

Erin | The Law Student's Wife November 6, 2013 at 8:22 am

RSY is seriously the best! I’m all over the addition of the ricotta cheese, and pretty much anything baked in a skillet just makes me happy. If I eat this entire batch for dinner, please don’t judge too harshly ;-)

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Stephanie @ Plain Chicken November 6, 2013 at 8:30 am

I am dying over these rolls! I am making these ASAP!

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Becky November 6, 2013 at 10:06 am

Hey Missy – Good timing! Philip just asked me how yeast was manufactured, and now I know where to send him… Maybe I’ll have to actually USE it, too – these look good! Becky

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Amy @Very Culinary November 6, 2013 at 5:39 pm

These look so good, Milisa. I’m a sucker for anything ricotta…

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Red Star Yeast November 7, 2013 at 8:06 am

So light and fluffy – perfect rolls for everyday or a holiday dinner. Love that they are baked in a skillet! Thanks for baking with us!

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DJ November 7, 2013 at 8:37 am

These look so good, thank you for the inspiration.

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Sommer @ ASpicyPerspective November 7, 2013 at 10:01 am

Mmmm…these rolls look fabulous! So light and flaky!

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Jersey Girl Cooks November 9, 2013 at 3:25 pm

I love that there is ricotta in these! Yum!

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Cindy November 10, 2013 at 6:10 am

What would happen if I left out the sugar?

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Milisa November 10, 2013 at 6:15 am

You can leave the sugar out, but it may take a while longer for your dough to rise.

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audrey November 12, 2013 at 11:07 am

how many grams in a package of yeast?? Is that instant yeast??

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Brenda @ a farmgirl's dabbles November 12, 2013 at 11:12 am

Mmmm…these rolls look like something I’d like to try!!

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Donna November 14, 2013 at 4:36 pm

Those look great, and of course I’m a big fan of Red Star Yeast!

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Joe M. November 16, 2013 at 6:27 am

I made these last night and they were wonderful. Good job! Thank you for posting!

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Nutmeg Nanny November 18, 2013 at 9:52 pm

Oh my, these rolls are dreamy! Ricotta rolls, I think I might eat the whole batch ;)

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Katy December 21, 2013 at 5:18 pm

This look wonderful. I’m a little envious of your beautiful cast iron skillet too. My just the old black ones but they still cook great. Thanks for sharing the recipe.

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marilyn patterson January 10, 2014 at 12:03 pm

These look fantastic

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