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Buttermilk Ricotta Skillet Rolls

Soft and fluffy rolls with a slight tangy flavor. Baked in a skillet, serve warm with a pat of butter or jam.
Buttermilk Ricotta Skillet Rolls
Yield 12 rolls


  • 1/4 cup unsalted butter
  • 1/2 cup buttermilk
  • 1/2 cup ricotta cheese
  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon table salt
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
  • 2 tablespoons melted butter (for brushing over baked rolls)


  • Add 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 120-130°F.
  • Add mixture to a stand 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 dough into rolls and place in a well-oiled 10-inch 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.