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.

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.

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.

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.

Bake at 350 degrees F for 23-25 minutes or until rolls are browned.

Brush with melted butter and serve immediately.