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I'm a fan of Red Star Yeast on Facebook. They posted this recipe yesterday. I think I'm going to try making the dough in my bread machine through just the first rise and then shape and bake.
Buttermilk Ricotta Skillet Rolls
1/4 cup Butter
1/2 cup Buttermilk
1/2 cup Ricotta cheese
2 cups All purpose flour
2 Tblsp. Sugar
1 tsp. Salt
2-1/4 tsp. (1 packet) Red Star Instant Yeast (Quick Rise or Platinum)
2 Tblsp. Melted butter, for brushing over baked rolls
Add 1/4 cup 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°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°F for 23-25 minutes or until rolls are browned.
Brush with melted butter and serve immediately.
Buttermilk Ricotta Skillet Rolls
1/4 cup Butter
1/2 cup Buttermilk
1/2 cup Ricotta cheese
2 cups All purpose flour
2 Tblsp. Sugar
1 tsp. Salt
2-1/4 tsp. (1 packet) Red Star Instant Yeast (Quick Rise or Platinum)
2 Tblsp. Melted butter, for brushing over baked rolls
Add 1/4 cup 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°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°F for 23-25 minutes or until rolls are browned.
Brush with melted butter and serve immediately.
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