Blueberry Lemon Ricotta Sweet Rolls

halfbakedharvest.com

Elisheba Ittoop

2 ½ teaspoons active dry yeast

1 cup whole milk, warm

2 tablespoons honey

3 ½ to 4 cups all-purpose flour, plus more for dusting

¼ teaspoon cardamom

½ teaspoon kosher salt

3 large eggs, at room temperature

6 tablespoons salted butter, melted

2 to 3 tablespoons lemon zest

⅓ cup granulated sugar

4 tablespoons salted butter at room temperature, plus more for greasing

1 jar (8 ounce) high-quality thick blueberry jam

¼ cup honey

subheading: Ricotta Icing:

1 cup whole milk ricotta cheese, at room temperature

1 to 2 cups powdered sugar

1 tablespoon lemon zest

2 teaspoons vanilla extract

Directions at halfbakedharvest.com

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