High-Protein Lemon Ricotta Rolls

Ingredients

• 3 cup all-purpose flour
• 2.25 tsp instant yeast
• 0.25 cup granulated sugar (Divided between the dough and lemon filling.)
• 0.5 tsp fine salt
• 0.75 cup whole milk (Use 1/4 cup in the dough and reserve 1/2 cup to pour around the rolls immediately before baking. Do not use protein milk for the poured-over milk because it may curdle.)
• 4 tbsp unsalted butter (Melted for the dough and filling; divide as needed.)
• 1 large egg
• 3 tbsp lemon zest (Divided among the dough, filling, and frosting. Rub the zest into the sugar with your fingers to release the lemon oils.)
• 1.5 cup whole-milk ricotta cheese (Drained if very wet; used in the dough and frosting.)
• 4 oz cream cheese (Softened, for the frosting.)
• 1 cup powdered sugar (For the lemon frosting; adjust to taste and consistency.)
• 2 tbsp fresh lemon juice (For the frosting.)
• 1 tsp vanilla extract (For the frosting.)

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.

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.

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.

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.

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 (175°C). 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.

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.

Notes

The supplied description does not include the complete linked recipe, so quantities and several techniques are reconstructed estimates rather than directly extracted. The post specifically emphasizes lemon zest three ways, rubbing zest into sugar, baking the rolls blonde rather than golden, and pouring 1/2 cup of regular milk around the rolls before baking. A thick plant-based protein yogurt may be substituted where cottage cheese or Greek yogurt is called for, according to the post.

Nutrition per serving

• breakfast
• baked
• high-protein
• lemon
• vegetarian
• no-protein-powder
• sweet-rolls
• spring-baking