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Description
High-protein lemon ricotta rolls made with egg whites and low-fat ricotta for a protein boost, featuring a zesty lemon-flavored cream cheese frosting. These soft, pillowy rolls are perfect for breakfast or a snack.
Ingredients
- 2 ¼ teaspoons active dry yeast
- ⅓ cup warm water (around 110°F)
- 3 tablespoons white sugar
- 1 cup egg whites
- 1 cup low-fat ricotta cheese, blended smooth
- 4 ⅓ cups bread flour, divided
- 2 teaspoons salt
- 1 tablespoon chia seeds (optional)
- Zest from 1 lemon
- Neutral oil for rising dough
- ½ cup milk of choice (dairy or non-dairy, avoid protein milk)
- 4 oz light whipped cream cheese (for frosting)
- 1 ½ cups powdered sugar (or sugar-free alternative)
- ½ cup low-fat ricotta cheese, blended smooth (for frosting)
- ½ tablespoon vanilla bean paste or ½ teaspoon vanilla extract (for frosting)
- Pinch of salt (for frosting)
- Zest from 2 lemons (for frosting)
- Optional: Juice from half a lemon (for frosting)
Instructions
- Begin by activating the yeast: Combine the warm water, yeast, and white sugar in a small bowl. Stir gently and allow it to sit for 5-10 minutes until it becomes foamy.
- While the yeast blooms, prepare the wet ingredients for the dough. In a blender, combine the egg whites, 2 teaspoons of salt, and 1 cup of low-fat ricotta until thoroughly smooth.
- Once the yeast mixture is bubbly, pour the egg and ricotta blend into it and stir to combine.
- Add 4 ¼ cups of the bread flour, chia seeds (if using), and zest from 1 lemon to the wet mixture. Mix with a wooden spoon until a shaggy dough forms. Let it rest for 5 minutes to rehydrate.
- Attach a dough hook to your stand mixer and knead the dough for 3-4 minutes, or knead by hand on a lightly floured surface for 8-10 minutes. Gradually incorporate the remaining flour as needed until the dough is smooth and elastic.
- Lightly oil a clean bowl. Place the dough in the bowl, turning once to coat. Cover the bowl and let the dough rise in a warm place until doubled in size, which typically takes 1-2 hours.
- Once risen, punch down the dough and turn it out onto a lightly floured surface. Roll the dough into a large rectangle.
- Shape the rolls: Cut the dough into individual roll portions (e.g., squares or rectangles). Tightly roll each portion into a spiral or traditional roll shape.
- Arrange the shaped rolls in a baking dish, leaving a small space between them. Cover and let them rise again for another 30-45 minutes.
- Preheat your oven to 375°F (190°C).
- Just before baking, pour the ½ cup of milk evenly over the rolls in the pan. This helps them stay moist.
- Bake for 25-30 minutes, or until the rolls are just lightly golden. The goal is to slightly underbake them for a pillowy texture.
- While the rolls bake, prepare the cream cheese frosting: Blend ½ cup of low-fat ricotta until smooth. In a bowl, combine the blended ricotta with the light whipped cream cheese, powdered sugar, vanilla extract or paste, a pinch of salt, and zest from 2 lemons. Beat until the frosting is smooth. If desired, add a squeeze of lemon juice.
- Once the rolls are baked, remove them from the oven and let them cool slightly before frosting. Spread the lemon ricotta frosting generously over the warm rolls and serve.
Notes
- Chia seeds are optional but add extra protein and texture.
- Use a sugar-free alternative for powdered sugar to make it lower in carbs.
- Avoid protein milk in the recipe to prevent over-concentration of protein.
- Slightly underbaking ensures a soft, pillowy interior.