lemon ricotta rolls (high protein, no powder!)

While the yeast blooms, blend the 1 cup (227g) egg whites, 2 teaspoons (14g) salt, and 1 cup (272g) low fat ricotta, blended in a blender until completely smooth.

Once the yeast is bubbly, pour in the egg and ricotta mixture and stir to combine. Add the 4.33 cups (580g) bread flour (but start with 4.25c of flour and then add the rest as needed), 1 tablespoon (11g) chia seeds (optional), and Zest from 1 lemon, and mix with a wooden spoon until a shaggy dough forms. Let it rest for 5 minutes so it can fully rehydrate.

Attach the dough hook and knead for 3-4 minutes, or knead by hand on a floured surface for 8-10 minutes. The dough is ready when it pulls away from the sides of the bowl and feels elastic—it may still stick slightly to the bottom and that's okay and preffered! 

Lightly oil a clean bowl, place the dough inside, and turn to coat. Cover with plastic wrap or a tea towel and let rise in a warm place for 2 hours until doubled. 
The oven with the light on is ideal. For an overnight rise, refrigerate for up to 12 hours—don't go beyond that or it may overproof.

Once risen, punch the dough down. Turn it onto a floured surface and roll into a rectangle about 18"x14" and ½" thick. 

Mix the Zest from 1 medium lemon and ⅓ cup (86g) white sugar (can use sugar-free alternative) together, rubbing them between your fingers until fragrant. Spread the 3.5 tablespoons (48g) salted butter, softened over the dough, leaving a ½" border. Sprinkle the lemon sugar over the butter—use it all! Use your hand to spread it out evenly.

Starting from the short end, roll the dough up tightly with the seam facing down. Trim the uneven ends with a serrated knife—you'll lose a little dough here, which is why the recipe yields 9 rolls instead of a round number. Score and cut the remaining log into 9 even rolls about 1" thick. Place in a greased ceramic or glass dish.

Preheat the oven to 350 degrees. Cover the rolls and let them rise for 25 minutes on the top of the stove while it preheats but turn on the microwave light above them (or any light). They should be puffed and touching.
If you want to prove these in the fridge overnight, skip this step and instead leave them in the fridge overnight covered tightly. Then leave them on the counter for an hour before baking in the morning so the gluten relaxes.

Pour ½ cup (113g) milk of choice (not protein milk—it curdles!) evenly around the rolls. This keeps them ultra moist and pillowy plus adds more protein!
Bake for 25-30 minutes, checking at 25. Pull them when just barely blonde—underbaked is the goal!

While the rolls bake, blend ½ cup (136g) low fat ricotta until smooth. Combine with 4 oz (114g) whipped cream cheese, light (see notes for regular), 1½ cups (115g) powdered sugar (can use sugar-free alternative), ½ tablespoon (12g) vanilla bean paste or ½ teaspoon vanilla extract, 1 pinch salt, and Zest from 2 lemons. Beat until smooth. If using regular cream cheese that isn't at room temperature, blend to remove any lumps. 
You can also add some lemon juice to the frosting but you'll need more powdered sugar also.
Pop the frosting in the freezer for 10-15 minutes or the fridge until the rolls are done.

Let rolls cool 5-10 minutes, then frost and enjoy!