Introduction
Classic 70s and 80s Ricotta Roll – A Timeless Nostalgic Recipe
The Classic 70s and 80s Ricotta Roll is more than just a recipe—it’s a slice of culinary nostalgia. Popular in many European households during the 1970s and 1980s, this soft, fluffy bread filled with creamy ricotta cheese was the highlight of breakfasts, snacks, and even holiday gatherings.
Imagine the smell of freshly baked dough filling your kitchen, topped with a creamy yogurt-and-egg glaze that turns golden as it bakes. Every bite brings back the comforting flavors of a bygone era.
Just like other beloved retro favorites such as the Pineapple Juice Cake or the Old-Fashioned Chicken and Dumplings, this recipe proves that simple, traditional cooking never goes out of style.
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In this long-form guide, we’ll walk you through every step of baking the Classic 70s and 80s Ricotta Roll, share insider tips for perfect results, explore variations, and even offer serving and storage ideas.
Ingredients for Classic 70s and 80s Ricotta Roll
For the Dough
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200 g unsweetened natural yogurt
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200 ml warm water
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45 ml vegetable oil
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10 g dry yeast powder
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600 g wheat flour
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1 teaspoon salt
For the Filling
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100 g ricotta cheese
For the Cream Topping
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2 whole eggs
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200 g unsweetened natural yogurt
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45 g melted unsalted butter
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1 teaspoon salt
Directions – How to Make Classic 70s and 80s Ricotta Roll
Step 1 – Prepare the Dough
In a large mixing bowl, combine yogurt, warm water, and vegetable oil. Sprinkle dry yeast over the mixture and stir gently. Add wheat flour and salt gradually until a soft dough forms. Knead for 10 minutes until smooth and elastic. Let it rise in a warm place for 45 minutes, or until doubled in size.
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Step 2 – Shape the Dough
Turn out the risen dough onto a floured surface. Divide into 4 equal portions and roll each into a rectangle.
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Step 3 – Add the Filling
Spread ricotta cheese evenly across each rectangle. Roll tightly into logs and cut into slices about two fingers wide.
Step 4 – Second Rise
Arrange slices cut-side up in a greased round tray. Cover with a damp towel and let rise again for 15 minutes.
Step 5 – Prepare the Cream Topping
Whisk eggs, yogurt, melted butter, and salt until smooth. Pour over the dough slices.
Step 6 – Bake
Preheat oven to 400°F (200°C). Bake for 30 minutes until golden brown and the topping is set.
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Step 7 – Serve
Allow to cool slightly before serving warm or at room temperature.
Tips & Variations for Classic 70s and 80s Ricotta Roll
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Keep Ingredients Fresh – Use high-quality ricotta for the creamiest texture.
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Chill the Dough – For a flakier roll, refrigerate dough for 30 minutes before shaping.
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Add Sweetness – Drizzle honey or dust with powdered sugar for a dessert-style variation.
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Savory Twist – Add chopped herbs or grated Parmesan to the ricotta for a more savory flavor.
If you love versatile recipes like this, you might also enjoy the Creamy Mushroom Soup for a savory pairing.
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Storage Instructions
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Fridge: Store leftover rolls in an airtight container for up to 3 days.
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Freezer: Freeze baked rolls for up to 1 month. Reheat in the oven at 350°F until warm.
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Reheat Tip: Avoid microwaving—use an oven or air fryer for best results.
Time & Yield
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Prep Time: 25 minutes
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Cook Time: 30 minutes
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Custom Time (rising): 45 minutes + 15 minutes second rise
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Total Time: About 1 hour 55 minutes
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Servings: 8 rolls
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Calories: ~260 kcal per serving
Tools Used
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Mixing bowls
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Rolling pin
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Round baking tray
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Whisk
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Oven
FAQs about Classic 70s and 80s Ricotta Roll
1. Can I use cottage cheese instead of ricotta?
Yes, but the texture will be less creamy. Strain cottage cheese for best results.
2. How can I make the roll sweeter?
Add 2 tablespoons of sugar to the dough and a dusting of powdered sugar before serving.
3. Can I prepare this dough ahead of time?
Yes. Prepare the dough the night before, refrigerate, and bake the next day.
4. What other toppings work well?
Try a cream cheese glaze or even a drizzle of caramel sauce.
Final Thoughts
The Classic 70s and 80s Ricotta Roll is more than a recipe—it’s a trip back in time. With its creamy filling, golden topping, and soft, fluffy texture, it brings comfort and nostalgia to every bite.
Serve it with coffee for breakfast, as a snack for family gatherings, or as a light dessert. It pairs beautifully with traditional comfort foods like the Basic Vegetable Soup or a sweet ending like the Blueberry Sour Cream Pound Cake.
For even more inspiration, check trusted guides like AllRecipes where you’ll find creative twists and helpful baking tips.
This timeless bake proves that sometimes, the classics are truly the best.
Classic 70s and 80s Ricotta Roll
Ingredients
Equipment
Method
- Prepare the Dough: Mix yogurt, warm water, and oil in a bowl. Add yeast, stir, then slowly add flour and salt. Knead 10 minutes until smooth. Cover and let rise 45 minutes.
- Shape the Dough: Divide into 4 pieces. Roll each into a rectangle.
- Add Filling: Spread ricotta cheese evenly across rectangles.
- Roll & Slice: Roll into logs, slice into 2-finger-wide pieces, and place cut side up in a round tray.
- Second Rise: Cover with a damp cloth, let rise 15 minutes.
- Prepare Topping: Whisk eggs, yogurt, butter, and salt. Pour over rolls.
- Bake: Preheat oven to 400°F (200°C). Bake 30 minutes until golden.
- Serve: Let cool slightly. Enjoy warm or room temperature.
Notes
- For a savory twist, add herbs like thyme or parsley.
- Store leftovers in an airtight container (3 days) or freeze up to 2 months.
