High-Protein Lemon Ricotta Rolls

Steps

1. 1

   Warm 1/4 cup of the milk until lukewarm, not hot. Stir in the yeast and a small portion of the sugar, then let it stand for 5–10 minutes until lightly foamy.

   Start 10-minute timer
2. 2

   Rub the lemon zest into the sugar with your fingertips until the sugar is fragrant and slightly moist. This releases the lemon oils and gives the rolls a stronger citrus flavor.

3. 3

   In a large bowl, whisk together the flour, salt, lemon-sugar mixture, egg, ricotta, melted butter, and the activated yeast mixture. Stir until a shaggy dough forms.

4. 4

   Knead the dough by hand or with a dough hook for about 6–8 minutes, until smooth, elastic, and only slightly tacky. Add flour sparingly; too much flour will make the rolls dense.

   Start 8-minute timer
5. 5

   Place the dough in a lightly greased bowl, cover it, and let it rise in a warm, draft-free place until puffy and nearly doubled, about 60–90 minutes.

   Start 90-minute timer
6. 6

   Roll the dough into a rectangle approximately 12 by 16 inches on a lightly floured surface.

7. 7

   Spread softened or melted butter over the dough, leaving a narrow border. Sprinkle the remaining lemon sugar evenly over the butter and press it gently into the surface.

8. 8

   Starting from a long edge, roll the dough into a firm log. Pinch the seam closed, then cut the log into 9 even pieces using a sharp knife or unflavored dental floss.

9. 9

   Arrange the rolls cut-side up in a greased 9-inch square or round baking pan, leaving a little space between them. Cover and let them rise until visibly puffy, about 30–45 minutes.

   Start 45-minute timer
10. 10

    For an overnight version, cover the shaped rolls and refrigerate them after shaping. The next morning, allow them to sit at room temperature until puffy before baking; this replaces the second rise.

11. 11

    Heat the oven to 350°F (180 °C) (175°C (350 °F)). Pour the remaining 1/2 cup of regular milk around the rolls, avoiding pouring directly over their tops.

12. 12

    Bake for about 22–28 minutes, until the rolls are set and lightly blonde. Do not wait for them to become deeply golden; they continue cooking in the pan, and pulling them while pale helps preserve the gooey centers.

    Start 28-minute timer
13. 13

    While the rolls bake, beat the softened cream cheese and ricotta until smooth. Add the powdered sugar, lemon juice, remaining lemon zest, and vanilla, and beat until creamy and spreadable.

14. 14

    Let the rolls cool in the pan for 10–15 minutes, then spread the lemon frosting over the warm rolls. Serve warm.

    Start 15-minute timer