I can still smell the butter and garlic from Sunday suppers when I close my eyes. Those warm, golden rolls used to disappear before the gravy hit the table soft, a little chewy, with a buttery garlic kiss that made everyone reach for more. That’s the kind of memory I want you to make in your own kitchen.

I’m a home cook who learned at my mama’s elbow, flipping through tattered church cookbooks and scribbling notes in the margins. I’m Maggie Hart, a 58-year-old from Louisville who messes with simple ingredients until they feel like a warm hug. My recipes lean toward casseroles, slow-cooker comfort, skillet dinners, and desserts that taste like childhood. I test everything in real weeknight kitchens so you can trust the results.

I keep things straightforward, family-friendly, and pork-free, and I love a good ricotta trick you can see a sweet ricotta riff in my almond lemon ricotta cake for weekend company almond lemon ricotta cake. When I teach a recipe, I explain every step the way I would to my neighbor: gentle, plainspoken, and a little encouraging. If you want comfort food that doesn’t fuss, you’ll find it here. I teach you how to shape dough, when to give it a rest, and how to brush on buttery garlic so each bite sings.

These Golden Garlic Butter Ricotta Rolls are the kind of thing you’ll bake for a weeknight and keep making for potlucks. They’re simple, richly flavored, and made to be shared.

Table of Contents

Why this recipe works

Golden Garlic Butter Ricotta Rolls come together so reliably because of two small secrets: ricotta for tenderness and a gentle, well-timed rise. The ricotta lends moisture and richness without weighing the dough down, producing a roll that’s melt-in-your-mouth soft inside and golden on the outside. The garlic butter finish gives each roll that familiar, savory aroma that everyone loves. I steer clear of fancy fuss a little yeast, warm water, and a modest knead are all you need for consistent texture. Letting the dough rest twice helps develop structure without turning the process into a full-day project; you’ll get a fine crumb and a soft interior without excessive hands-on time.

When I teach home cooks, I talk about feel more than strict timing. The dough should be tacky but not sticky; adjust with a tablespoon of flour if needed. The first rise is more about patience than precision aim for a warm, draft-free spot and double size.

The second rise happens in the pan so your rolls puff up and touch, creating soft sides that pull apart easily. Finish them with melted butter spiked with minced garlic, and you get that classic bakery shine and flavor. If you’re nostalgic for dinner-table warmth, these Golden Garlic Butter Ricotta Rolls deliver every time, holding up well alongside a stew, a salad, or a plate of roasted vegetables. They are comforting, forgiving, and perfect for feeding family or a small crowd.

Ingredients

1 cup fresh ricotta cheese
2 cups all-purpose flour plus extra for dusting
2 teaspoons active dry yeast
1/2 cup warm water (110°F/43°C)
1 tablespoon sugar
1 teaspoon salt
2 tablespoons olive oil
4 cloves garlic, minced
1/4 cup unsalted butter, melted
2 tablespoons fresh parsley, chopped (for garnish)
1/4 cup Parmesan cheese, grated (optional)

Instructions

Activate the yeast by combining warm water, sugar, and active dry yeast in a small bowl and letting it sit 5–10 minutes until frothy.
Mix the dough by combining the flour and salt in a large bowl, making a well, and adding ricotta, olive oil, and the activated yeast mixture, then stirring until a shaggy dough forms.
Knead the dough on a floured surface for 5–7 minutes until smooth and elastic, adding more flour a tablespoon at a time if it feels too sticky.
Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm spot about 1 hour or until doubled in size.
Make the garlic butter by whisking melted butter together with minced garlic in a small bowl, then set aside so the flavors meld.
Punch down the risen dough, turn it onto a floured surface, divide into 12 equal pieces, and roll each piece into a ball before arranging them in a greased baking dish.
Cover the arranged rolls with a kitchen towel and allow a second rise of about 30 minutes until puffy.
Preheat your oven to 375°F (190°C) while the rolls finish their second rise.
Generously brush the tops of the risen rolls with the prepared garlic butter; sprinkle Parmesan on top if you like extra savory notes.
Bake the rolls in the preheated oven for 20–25 minutes until golden brown and cooked through.
Remove the rolls, brush with any remaining garlic butter, and sprinkle with chopped parsley before serving warm.

How this recipe comes together

This is a hands-on-but-honest recipe that builds flavor in stages. The ricotta folds into the dough and keeps everything soft; it’s a small change that yields a big payoff. Start by waking the yeast it’s the moment you know the rest will work. Mixing the dough by hand gives you a feel for hydration and texture, but a stand mixer with a dough hook works perfectly if that’s what you have. I encourage a gentle knead; you want elasticity, not exhaustion. After the first rise, dividing the dough into twelve even portions ensures uniform baking and consistent results so every roll finishes at the same time.

When you brush with garlic butter before baking, the butter helps color the tops and locks in aroma. If you’re feeling generous, a second brush right after they come out of the oven adds glossy sheen and more garlic flavor. These Golden Garlic Butter Ricotta Rolls bake into a beautiful balance of tender crumb and golden crust. If you’re serving a crowd, bake two pans at once they hold heat well and remain soft for a few hours if loosely tented. For a sweeter spin, try adding a touch of honey to the butter before brushing; it’s an unexpected twist that still honors the roll’s comforting character.

Serving ideas

These Golden Garlic Butter Ricotta Rolls fit almost any meal. They make a perfect partner to tomato-based soups, creamy chicken stews, or a hearty pot roast. For a weeknight dinner, serve them next to a simple green salad dressed with lemon and olive oil; the rolls soak up dressing and add a satisfying texture contrast. At brunch, split them and add a smear of herbed ricotta or a spoonful of jam for sweet-and-savory bites. For a cozy family supper, set them on the table warm and let everyone pull apart their own roll nothing says comfort like sharing bread.

If you’re hosting, arrange the rolls on a platter with small bowls of softened butter, extra minced garlic, and grated Parmesan so guests can customize. For a lighter plate, pair these Garlic Butter Ricotta Rolls with roasted vegetables and a white bean salad for a vegetarian-friendly spread. These Golden Garlic Butter Ricotta Rolls also travel well; tuck a few into a lunchbox with cold chicken salad, or bring them to a potluck where their buttery aroma will be the first thing people notice. For inspiration from my sweeter ricotta recipes, try a ricotta crinkle cookie to finish the meal almond ricotta crinkle cookies.

How to keep leftovers

Leftovers for these Garlic Butter Ricotta Rolls are a blessing. Store cooled rolls in an airtight container at room temperature for up to two days; if you need to stretch them further, refrigerate up to five days. To reheat, warm them in a 325°F oven for 8–10 minutes covered with foil to keep them soft. If you want that just-baked shine, brush with a little melted butter and give them a quick blast under the broiler for 30–45 seconds watch closely so they don’t overbrown.

For longer storage, freeze cooled rolls in a freezer-safe bag for up to three months. Thaw overnight in the refrigerator, then warm in the oven as described. You can also slice a roll in half and toast it for a fast snack; the ricotta keeps the crumb tender, so it toasts up nicely without drying out. If you plan to make ahead, you can complete the first rise, shape the rolls, then freeze them on a tray until firm; transfer to a bag and, when ready, thaw, let them have their second rise, and bake. These Golden Garlic Butter Ricotta Rolls rebound beautifully from the fridge or freezer with just a little gentle heat and butter.

Simple tips for success

Measure by feel as well as by the scale. Dough should be slightly tacky but not sticky enough to stick to your fingers add flour a tablespoon at a time if it clings. Keep your water warm but not hot; yeast prefers bath-like warmth around 110°F. Don’t rush the rise; a slow, steady double is better than a fast overproof. When shaping rolls, roll them under the palm of your hand to create a smooth top that browns evenly.

Fresh garlic offers the brightest flavor, but if you’re short on time, a squeeze of jarred roasted garlic mixed into the butter works in a pinch. If you like herbs, fold a teaspoon of dried oregano into the dough or toss minced chives into the butter before brushing. For a cheesy top, sprinkle grated Parmesan or pecorino just before baking so it melts and crisps slightly. For more ricotta inspiration that’s sweet, try my almond ricotta chocolate chip cookies they show how ricotta can tenderize baked goods wonderfully almond ricotta chocolate chip cookies.

Easy twists you can try

Think of the Golden Garlic Butter Ricotta Rolls as a base for creativity. Fold a tablespoon of chopped sun-dried tomatoes and a pinch of oregano into the dough for a Mediterranean riff. Swap parsley in the butter for basil or tarragon for a different herb note. For a cheesy pull-apart, tuck a small cube of mozzarella into the center of each roll before sealing; you’ll get a gooey surprise in every bite.

To make them sweeter, add a tablespoon of honey to the garlic butter and sprinkle a few flaky salt crystals after baking. For a vegetarian meal centerpiece, serve these Garlic Butter Ricotta Rolls with roasted eggplant and a warm lentil salad. If you love spinach, try a spinach-garlic filling rolled inside before shaping there’s a lovely spinach-ricotta idea that inspired this category of roll-ups and can be a delicious alternate filling almond ricotta coconut loaf. Small changes turn the same reliable dough into many different meals while keeping the comforting heart of the Golden Garlic Butter Ricotta Rolls intact.

Frequently asked questions

Q: Can I make the dough in a stand mixer?
A: Absolutely. Use the dough hook on low to medium speed and mix until the dough clears the sides and becomes elastic, about 5–7 minutes. The texture should be slightly tacky. Whether by hand or machine, you’ll achieve the same tender crumb that makes Golden Garlic Butter Ricotta Rolls so appealing.

Q: Can I use whole-wheat flour?
A: You can substitute up to half the all-purpose flour with whole-wheat, but the rolls will be denser and may need a touch more water. Let the dough rest a bit longer so the bran can hydrate. Golden Garlic Butter Ricotta Rolls shine with some whole-grain heartiness, but pure white all-purpose keeps them lighter.

Q: How do I keep these Garlic Butter Ricotta Rolls from getting soggy under toppings?
A: Brush with garlic butter right before baking rather than too early so the tops brown rather than steam. If you add wet toppings like extra sauce, serve on the side or warm them briefly in a low oven to evaporate excess moisture. These Golden Garlic Butter Ricotta Rolls resist sogginess well when you follow the brushing and baking tips.

Q: Can I make these dairy-free?
A: You can substitute a plant-based ricotta and a vegan butter to make a dairy-free version. The texture shifts slightly, but the principle a moist, tender roll finished with buttery garlic flavor still holds up nicely.

Conclusion

These Golden Garlic Butter Ricotta Rolls are small, unfussy joys that come together with basic pantry ingredients and a little patience. They reward you with golden tops, a tender interior, and a garlic-butter finish that invites seconds. If you’re curious about similar roll ideas featuring greens and garlic, the spinach-garlic rollups give another lovely direction to try and pair with these Garlic Butter Ricotta Rolls for a crowd-pleasing spread Spinach Garlic Rollups Urban Sacred Garden. Try the method once, and you’ll find yourself turning it into a family staple soft, warm, and impossible to resist.

Golden Garlic Butter Ricotta Rolls