Skip to content
How To Make Classic 70s and 80s Ricotta Roll
- Step 1: Prepare the Dough: In a large mixing bowl, combine the yogurt, warm water, and vegetable oil. Sprinkle the dry yeast powder over the mixture and stir to dissolve. Gradually add the wheat flour and salt, stirring continuously until a soft dough forms. Knead on a lightly floured surface for about 10 minutes until smooth and elastic. Place the dough back in the bowl, cover with a damp cloth, and let it rise in a warm place for 45 minutes, or until doubled in size.
- Step 2: Shape the Dough: Once the dough has risen, transfer it to a lightly floured countertop. Divide the dough into four equal parts and shape each into a ball. Roll each ball out into a rectangular shape.
- Step 3: Fill and Roll: Spread the ricotta cheese evenly over each dough rectangle. Roll up each rectangle tightly, starting from the long edge, to form a log. Cut each log into slices about two fingers wide.
- Step 4: Second Rise: Arrange the slices in a round baking tray, cut side up, leaving a little space between each piece. Cover the tray with a damp cloth and let the dough rise again for 15 minutes.
- Step 5: Prepare the Cream Topping: In a medium bowl, whisk together the eggs, yogurt, melted butter, and salt until smooth.
- Step 6: Bake the Rolls: Preheat your oven to 400°F (200°C). Pour the prepared cream topping over the risen dough slices, ensuring each piece is well coated. Bake for 30 minutes, or until the rolls are golden brown and the cream topping is set.
- Step 7: Serve: Remove from the oven and let the rolls cool slightly in the tray. Serve warm or at room temperature.
