Nettle Ricotta Rolls

Rate this recipe

Ridiculously soft & tender rolls swirled with savory cheeses, tender wild nettles, and a little lemon zest. Brushed with garlic butter after baking for the ultimate flavor boost.

Prep Time30

Cook Time40

Proofing Time3

Total Time4 10

Course: Breakfast, Side Dish, Snack

Cuisine: American

Keyword: bread, easy, foraged, rolls, savory bakes

Servings: rolls

Author: Karie Kirkpatrick

Equipment

Stand mixer with dough hook attachment
8x8 inch baking pan
Rolling pin

Ingredients

Dough

1 package (2 ¼ tsp) active dry yeast
¾ cup warm whole milk about 100° F
2 tablespoons sugar
1 egg
2 ounces (4 Tbsp) unsalted butter melted
2 ½ cups all purpose flour
½ teaspoon salt
⅓ cup grated parmesan

Filling

4 ounces (about 6 packed cups) fresh nettles*
½ cup ricotta
½ teaspoon salt
pinch of black pepper
1 teaspoon lemon zest
1 cup grated parmesan or mix of parmesan, asiago, and/or romano
2 tablespoons additional grated parmesan for tops (optional)

Garlic butter (optional)

2 tablespoons salted butter
1 garlic clove smashed
1 teaspoon honey

Instructions

For the dough:

Bloom the yeast: In the bowl of a stand mixer, thoroughly combine 1 package active dry yeast with ¾ cup warm whole milk and 2 Tbsp sugar. Let this mixture sit for about 5 minutes, until frothy.
Whisk in egg & butter: Add egg and 2 oz melted butter, whisking to combine well.
Add dry ingredients & knead: Fold in 2 ½ cups flour, ½ tsp salt, and ⅓ cup grated parmesan until dough comes together in a shaggy mass. Attach the dough hook to your mixer and knead on medium or medium-low speed until dough is smooth and elastic, about 8-10 minutes.
You may need to add just a little more flour if the dough looks too sticky. If so, add 1 Tbsp at a time and allow mixture to knead for a minute before considering adding more. Dough should be somewhat sticky, but not stick to your fingers.
First rise: Place dough in an oiled bowl, toss to coat both sides in oil, cover, and let rise in a warm place until roughly doubled, 1 - 1 ½ hours.

For the fillings:

Prep nettles: While dough is rising, rinse nettles in a colander (use gloves and/or tongs!). Prepare a large bowl full of ice water and keep it cold in the fridge. Bring a large pot of water to a boil.
When water is boiling, use tongs to drop nettles into pot, pressing to submerge them under the water. Simmer for 2-3 minutes, then immediately scoop them out using tongs or a slotted spoon and plunge them into the ice bath.
Once cool, remove them from the ice water and gently squeeze out excess water (they won't sting anymore at this point and can be safely handled without gloves or utensils). Give them a rough chop, removing any stems that are large and tough. Set aside. You should have 1 - 1 ½ cups cooked nettles.
Prep ricotta mixture & cheese: In a small bowl, whisk together ½ cup ricotta, ½ tsp salt, pinch of pepper, and 1 tsp lemon zest.
In a second bowl, grate 1 cup + 2 Tbsp parmesan and set aside.

To fill & shape rolls:

Roll dough: When dough is ready, roll out on a lightly floured surface into a rectangle that’s roughly 10x14 inches and about ½ inch thick.
Spread ricotta mixture evenly over dough, leaving a 1-inch border around all edges. Sprinkle chopped nettles on top, then finish with 1 cup of the grated parmesan. Starting with one of the long sides, roll the dough into a tight log, pinching the seams shut.
Second rise: Slice log into 9 even pieces using a very sharp serrated knife or unflavored dental floss and place rolls in a buttered 8x8 inch pan.
Cover with a kitchen towel or plastic wrap and let rise in a warm place until rolls expand and fill the pan, about 1 - 1 ½ hours. (Alternatively, you could place them in fridge for up to 24 hours, then proof at room temperature.)
Preheat oven to 350° F.
Bake: Sprinkle the additional 2 Tbsp parmesan evenly over the rolls and bake until golden brown on top and baked through, 30-40 minutes. For best results, use a digital thermometer to check their internal temp – it should be between 195 – 200° F.
(Optional) brush with garlic butter: When rolls are almost done baking, melt 2 Tbsp salted butter in a small pan with a clove of smashed garlic. Once butter is melted, turn off heat add 1 tsp honey, whisking to combine.
When rolls come out of the oven, immediately brush tops with garlic honey butter. Allow to cool for at least 30 minutes before serving.

Notes

*Nettles: If substituting fresh spinach, use about 6 packed cups of spinach. Chop roughly and wilt in a large saucepan with a little butter or olive oil, then let cool. To substitute frozen spinach, use one package (10 or 12 oz) frozen spinach, thawing it first and squeezing to remove excess water.
See blog post above for detailed information about cleaning & cooking nettles.
If you're concerned about time management or have never worked with nettles before, consider prepping the nettles before you start the dough. Keep them in the refrigerator until ready to use.

Nutrition