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By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

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Ricotta Herb Bread Rolls

 
Ricotta Herb Bread Rolls
Image ©
This recipe is vegetarian.vegetarian
 
One serving costs about $0.24

$0.24 per serving

5 people like this recipe

5 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

15 vegetarian,lacto ovo vegetarian bread
spoonacular Score:34%

Spoonacular Score: 34%

 

Ricotta Herb Bread Rolls is a lacto ovo vegetarian bread. For 24 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 15. One serving contains 161 calories, 6g of protein, and 4g of fat. This recipe is liked by 5 foodies and cooks. A mixture of salt, eggs, olive oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Handle the Heat. From preparation to the plate, this recipe takes around 0 minutes. With a spoonacular score of 87%, this dish is amazing. Try Garlic, Herb, and Cheese Bread Rolls, Garlic and Herb Beer Bread Rolls, and bread rolls with stuffed potatoes, how to make bread rolls for similar recipes.

Ingredients

Servings:
0.25 cups
0.25 cups whole milk
whole milk
1.04 cups
1.04 cups part skim ricotta cheese
part skim ricotta cheese
2 Tbsps
2 Tbsps olive oil
olive oil
2
2  whole eggs
whole eggs
1 tsp
1 tsp granulated sugar
granulated sugar
1.5 tsps
1.5 tsps salt
salt
1 Tbsp
1 Tbsp fresh rosemary
fresh rosemary
1 Tbsp
1 Tbsp fresh thyme
fresh thyme
1 packet
1 packet instant yeast
instant yeast
1.88 cups
1.88 cups flour
flour
some
some sea-salt
sea-salt
0.25 cups whole milk
0.25 cups
whole milk
1.04 cups part skim ricotta cheese
1.04 cups
part skim ricotta cheese
2 Tbsps olive oil
2 Tbsps
olive oil
2  whole eggs
2
whole eggs
1 tsp granulated sugar
1 tsp
granulated sugar
1.5 tsps salt
1.5 tsps
salt
1 Tbsp fresh rosemary
1 Tbsp
fresh rosemary
1 Tbsp fresh thyme
1 Tbsp
fresh thyme
1 packet instant yeast
1 packet
instant yeast
1.88 cups flour
1.88 cups
flour
some sea-salt
some
sea-salt

Equipment

dough scraper
dough scraper
plastic wrap
plastic wrap
wooden spoon
wooden spoon
ziploc bags
ziploc bags
stand mixer
stand mixer
baking pan
baking pan
knife
knife
bowl
bowl
oven
oven
dough scraper
dough scraper
plastic wrap
plastic wrap
wooden spoon
wooden spoon
ziploc bags
ziploc bags
stand mixer
stand mixer
baking pan
baking pan
knife
knife
bowl
bowl
oven
oven


Instructions

Read the detailed instructions on Handle the Heat

Price Breakdown

Cost per Serving: $0.24
Ingredient
1/4 cup whole milk
246 grams part skim ricotta cheese
2 tablespoons olive oil
2 whole eggs
1 tablespoon fresh rosemary
1 tablespoon fresh thyme
1 packet instant yeast
445 grams flour
Price
$0.08
$1.14
$0.33
$0.48
$0.25
$0.37
$0.32
$0.59
$3.58

Tips

Health Tips

  • Studies have shown people who drink full fat milk are thinner than those who drink low-fat or fat-free milk instead. Keep that in mind before you decide to swap. If you want to go dairy free, however, you can replace milk with unsweetened soy milk in most recipes.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • Sea salt can add a unique texture or provide bursts of salty goodness, but ONLY when it isn't being dissolved. So if you have expensive sea salt, save it for sprinkling on salads or dark chocolate cookies, don't try to use it in your pasta sauce or soup. Once sea salt dissolves, the flavor is indistinguishable from table salt from the shaker (after all, they are chemically the same thing, sodium chloride).

Cooking Tips

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

Green Tips

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

Disclaimer

Nutritional Information

Quickview
161 Calories
6g Protein
4g Total Fat
24g Carbs
5% Health Score
Limit These
Calories
161
8%

Fat
4g
6%

  Saturated Fat
1g
9%

Carbohydrates
24g
8%

  Sugar
0.62g
1%

Cholesterol
27mg
9%

Sodium
277mg
12%

Get Enough Of These
Protein
6g
12%

Selenium
14µg
21%

Vitamin B1
0.29mg
20%

Folate
70µg
18%

Vitamin B2
0.23mg
14%

Manganese
0.22mg
11%

Vitamin B3
1mg
10%

Iron
1mg
9%

Phosphorus
80mg
8%

Calcium
59mg
6%

Fiber
1g
4%

Zinc
0.57mg
4%

Vitamin B5
0.34mg
3%

Copper
0.06mg
3%

Magnesium
11mg
3%

Vitamin A
127IU
3%

Vitamin E
0.36mg
2%

Potassium
74mg
2%

Vitamin B12
0.12µg
2%

Vitamin B6
0.04mg
2%

Vitamin K
1µg
1%

Vitamin D
0.19µg
1%

covered percent of daily need

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