I decided to make it out of the blue really because I happened to have bought some Ricotta. I am glad I chose this recipe. These rolls are as tasty as they look. The recipe itself is easy to prepare, especially since I am not what you can call an experienced baker.
Although, I omitted the baking powder in the recipe by mistake, since Tania mentioned it in the preparation but not in the ingredients. It was not a big deal except that the rolls came a tad doughy but the taste was unaffected. I recommend nonetheless, that if you are using a non stick baking dish, to shorten the baking time. Mine came out a tad too crisp on the lower side because of that.
Also I think that if the sugar is removed, this recipe would make a great bread-like rolls, that you can fill pretty much with anything.
The recipe yielded the number mentioned and everyone who tasted agreed that they were really good.
My sister even mentioned that they can be even filled with some chocolate, I agreed because I think dark chocolate would be awesome with them.
These rolls are ready “en un tournemain”*, it might seem like they need a lot of time, but most of it is waiting for dough to rise, so you can occupy yourselves with something else meanwhile.
A definite win-win recipe, I want to thank Tania for sharing.
* Very fast.