It turns out you can substitute ricotta for sour cream with good results! This recipe for sour cream yeast rolls was the base recipe, and I simply substituted ricotta cheese for the sour cream. It worked out great!
ricotta dinner rolls
2 and 1/2 cups all purpose flour
2 tablespoons granulated sugar
2 and 1/4 teaspoon active dry yeast
1/4 cup lukewarm water
1 teaspoon salt
1 cup ricotta cheese, room temperature
2 tablespoons butter, room temperature
1 large egg
Heat oven to 375 degrees F.
In a small bowl, place the water, a pinch of the sugar, and the yeast and stir, then leave to bloom and get frothy and bubbly.
Add the flour, the rest of the sugar, the salt, butter, and egg, and stir with a spoon. When yeast water mixture is bubbly and frothy, mix it into the flour mixture. Gradually add the room temperature ricotta cheese to the flour mixture. Continue to stir until a dough starts to form, then transfer to a floured surface and knead for about 6 minutes until smooth and elastic. Shape into a ball and place in a greased bowl covered, in a warm place, about an hour.
Shape into 12 equal sized balls and place in a lightly greased 9 x 13 inch pan or similarly sized pan. Cover and let sit for about 45 minutes until risen again.
Uncover and brush with milk, then place in oven and bake for about 25-30 minutes until golden brown on top. Remove from oven and brush tops with melted butter. Serve warm.