Buttermilk-Ricotta Skillet Rolls are light and fluffy and just the perfect roll for family meals or holiday menus. A simple recipe that anyone can make!

Sometimes the homemade rolls are my favorite part of the meal. I could totally skip the meat and veggies and just eat bread. Maybe not the best plan for my waistline but they just taste so good!

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I ended up with an extra carton of buttermilk in the fridge and decided to add it to my yeast rolls. While I was experimenting, I added in some ricotta cheese.

This is very different from the yeast roll recipes that I have made in the past, but the results were really nice. The rolls were light and had a slightly tangy flavor from the buttermilk.

I think the ricotta gave them a soft feel and they were perfect with our family supper.

This is a sponsored post on behalf of Red Star Yeast.

How to Make Buttermilk Ricotta Skillet Rolls:

Often times I like to knead rolls by hand, it’s such a stress reliever but for this recipe, I used my handy KitchenAid Mixer. If you don’t have a stand mixer, you can totally do the kneading by hand.

Heat butter and buttermilk in a microwave safe bowl and microwave until 120 degrees.
Whisk in ricotta cheese.
Add to an electric 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 2-3 minutes.
Set aside in a warm place to rise until doubled, about an hour.
Punch down dough and roll out onto a lightly floured surface.
Cut into rolls with a biscuit cutter and place in a well oiled cast iron skillet.
Cover and allow to rise about 30 minutes to 1 hour.
Bake at 350 degrees F for 23-25 minutes or until rolls are browned.
Brush with melted butter and serve immediately.

Full printable recipe at the bottom of this post.

I have been using Red Star Yeast Platinum in my bread recipes and I get great results every time. I feel so accomplished when my homemade rolls turn out.

For so long my homemade bread was heavy and just plain awful. If you are nervous about baking with yeast, I encourage you to take a look at the helpful videos, baking tips, along with every thing you need to know about yeast available on the Red Star Yeast site along with tons of fabulous, reliable recipes.

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I still need lots of practice at shaping rolls, so I used a biscuit cutter to shape these and I baked them in my favorite cast iron skillet.

The rolls were perfectly browned and the batch made 12 rolls, just right for supper. I think homemade bread makes a meal just a little extra special.

I’d love to hear about your experiences with baking with yeast. With the holidays coming up, do you have a special go to recipe?

MORE YEAST ROLLS TO CHECK OUT:

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