High-Protein Lemon Ricotta Rolls

Ingredients

• 3 cup all-purpose flour
• 0.25 cup granulated sugar (For the dough)
• 2.25 tsp instant yeast
• 1 tsp fine salt
• 1 cup whole-milk ricotta (For the dough)
• 0.75 cup plain Greek yogurt (Use thick yogurt; full-fat or nonfat may be used)
• 1 large egg (Lightly beaten)
• 4 tbsp unsalted butter (Melted and cooled slightly; for the dough)
• 2 lemon zest (Finely grated; divide among the dough, filling, and frosting)
• 4 tbsp unsalted butter (Softened; for the filling)
• 0.5 cup granulated sugar (For the filling)
• 0.5 cup whole-milk ricotta (For the filling)
• 0.5 cup whole milk (Pour around the rolls immediately before baking; do not use protein milk because it may curdle)
• 0.75 cup plain Greek yogurt (For the frosting; use thick yogurt)
• 0.5 cup powdered sugar (For the frosting)
• 2 tbsp fresh lemon juice (For the frosting)
• fine salt (A pinch, optional, for the frosting)

Steps

1. 1

   In a large bowl, combine the flour, granulated sugar, instant yeast, and salt. Finely grate the lemons and reserve the zest for the dough, filling, and frosting.

2. 2

   Rub the portion of lemon zest intended for the dough into the dough sugar with your fingertips until the sugar is fragrant and slightly moist. This releases the lemon oils.

3. 3

   Add the ricotta, Greek yogurt, beaten egg, melted butter, and dough lemon zest to the dry ingredients. Stir until a shaggy dough forms, then knead by hand or with a dough hook for about 5 minutes, until smooth and elastic. The dough should be soft and slightly tacky, but not wet.

4. 4

   Cover the bowl and let the dough rise in a warm, draft-free place for about 1½ hours, or until noticeably puffy and nearly doubled.

5. 5

   While the dough rises, prepare the filling. Rub the filling lemon zest into the granulated sugar until fragrant. Beat the softened butter, ricotta, sugared zest, and sugar together until spreadable.

6. 6

   Grease a roughly 9-by-13-inch baking dish. Turn the risen dough onto a lightly floured surface and roll it into an approximately 12-by-18-inch rectangle.

7. 7

   Spread the lemon-ricotta filling evenly over the dough, leaving a narrow uncovered border along one long edge.

8. 8

   Starting at the filled long edge, roll the dough into a snug log. Use a sharp knife or unflavored dental floss to cut the log into 10 even rolls, and arrange them cut-side up in the prepared dish.

9. 9

   Cover the dish and let the rolls proof for 30 to 45 minutes, until puffy. For an overnight preparation, cover and refrigerate the shaped rolls instead, then allow them to sit at room temperature until slightly puffy before baking.

10. 10

    Preheat the oven to 350°F (175°C). Pour the milk evenly around the rolls, avoiding pouring directly over their tops.

11. 11

    Bake for about 22 to 27 minutes, until the rolls are puffed and set but still pale blonde. Do not wait for them to become deeply golden; they continue cooking in the hot pan and should retain a soft, gooey center.

12. 12

    While the rolls bake, whisk the Greek yogurt, powdered sugar, lemon juice, and the remaining lemon zest until smooth. Add the optional pinch of salt if desired.

13. 13

    Let the rolls cool in the dish for 10 to 15 minutes, then spread or drizzle the lemon yogurt frosting over the warm rolls. Serve fresh.

Notes

The supplied post description gives the key technique and flavor details but does not provide the linked page's complete ingredient list or measured method. Quantities and several preparation details are therefore reconstructed estimates. The post specifically recommends using regular milk—not protein milk—around the rolls because protein milk may curdle. Rolls can be shaped and refrigerated overnight for a slow-morning bake. A thick plant-based protein yogurt may be substituted for cottage cheese or Greek yogurt where needed.

Nutrition per serving

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