These light and airy rolls are delightful anytime of the day. Some were flavored with salty mortadella and creamy ricotta and the other ones were filled with ricotta, plump red cherry tomatoes and refreshing young zucchini.
2 cups warm water
1 tablespoon dry yeast
1 tablespoon sugar
4-5 cups all-purpose flour
1 tablespoon salt
1/2 pound mortadella, sliced thin
1 1/2 cups whole milk ricotta
1 small zucchini, sliced thin
1 1/2 cup cherry tomatoes, cut in half
Add 1 tablespoon of yeast to warm water and sugar, stir, let sit for 7 minutes (until foamy). Pour into mixer bowl or a food processor, set to a medium speed. Mix in one cup of flour at a time with salt until it forms into a ball of dough. Dust a board with flour and knead dough for 3 minutes. Transfer to a large bowl, lightly coat with olive oil, cover with plastic wrap and layer a kitchen towel on top. Let rise in a warm area for 1 - 2 hours. When dough becomes 2-3 times it's original size, take out and cut in half. Roll out onto a flour dusted board until it has an oblong shape. Use 3/4 cup of the ricotta and crumble large pieces on the dough then layer slices of mortadella on top. Roll up and cut about 2 inches thick, with hands tighten up each piece and place cut side up on a small oiled baking pan. Place each piece tightly together. Using the other half of dough crumble the remaining ricotta, zucchini and tomatoes, roll and cut. Bake at 480 degrees for 12-15 minutes, or until golden brown. Let cool on a rack for 10 minutes, cut apart and serve.