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Baking recipe · from the recipe book

Mozzarella-Stuffed Ricotta Garlic Herb Rolls

Tender, moist ricotta rolls hiding a melty mozzarella center, brushed with fragrant garlic-basil olive oil for golden, savory tops.

Mozzarella-Stuffed Ricotta Garlic Herb Rolls

Ingredients

  • 3⅔ cups450 gAll-purpose flour
  • ¾ cup200 gPart-skim ricottaroom temperature
  • ⅔ cup140 gWaterwarmed to about 105°F (40°C)
  • 5½ oz150 gPart-skim mozzarellacut into 12 cubes
  • 3 tbsp40 gOlive oildivided: 15 g for the dough, 5 g for greasing, 20 g for brushing
  • 2⅛ tsp15 gHoney
  • 1 packet7 gInstant yeast
  • 1¼ tsp8 gSalt
  • 4 cloves12 gGarlicminced, divided: half for the dough, half for brushing
  • ½ cup leaves12 gFresh basilfinely chopped, divided: half for the dough, half for brushing
  • 1 tsp1 gDried thyme

Steps

  1. Prepare first: warm the water, cut the mozzarella into 12 cubes, mince the garlic and chop the basil. Split the garlic and basil in half, and portion the olive oil into the dough, greasing and brushing amounts.
  2. In a large bowl, whisk the flour, yeast-instant, salt and thyme.
  3. Add the warm water, ricotta, honey, the dough portion of olive oil, half of the garlic and half of the basil. Mix into a shaggy dough.
  4. Knead 8 to 10 minutes until smooth, soft and springy. The dough is about 31% hydration from the water alone, with much more moisture from the ricotta, and 1.8% salt.
  5. Grease a bowl and a 9x13-inch pan using the greasing portion of olive oil. Place the dough in the bowl, cover, and let rise at about 75°F (24°C) for 60 to 75 minutes, until doubled in size.
  6. Divide the dough into 12 equal pieces. Flatten each, wrap it around one mozzarella cube, pinch the seam tightly closed, and set seam side down in the pan in 3 rows of 4.
  7. Cover and proof at about 75°F (24°C) for 40 to 50 minutes, until puffy and springing back slowly when poked. Meanwhile preheat the oven to 375°F (190°C).
  8. Stir the remaining garlic and remaining basil into the brushing portion of olive oil. Brush half of this garlic-basil oil over the rolls.
  9. Bake 20 to 24 minutes, until golden and 190°F (88°C) in the bread of a middle roll.
  10. Brush the hot rolls with the remaining half of the garlic-basil oil. Cool in the pan 5 minutes, then move to a rack and cool at least 15 minutes before serving, as the cheese centers are very hot.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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