Step 1: Activate the Yeast
In a small bowl or the bowl of your stand mixer, combine the warm milk, granulated sugar, and active dry yeast. Give it a gentle stir and let it sit for 5-10 minutes. You’ll know the yeast is active when the mixture becomes frothy and bubbly on top. If this doesn’t happen, your yeast may be old or the milk may have been too hot or too cold, and you’ll need to start over.

Step 2: Mix the Dough
To the activated yeast mixture, add the melted butter and the large egg. Whisk lightly to combine. In a separate large bowl, whisk together the 4 cups of all-purpose flour and the fine sea salt. If using a stand mixer, fit it with the dough hook attachment. Add the dry ingredients to the wet ingredients in the mixer bowl. Mix on low speed until a shaggy dough begins to form.

Step 3: Knead the Dough
Increase the mixer speed to medium-low and knead the dough for 7-9 minutes. The dough should become smooth, elastic, and pull away from the sides of the bowl. It should be soft and slightly tacky to the touch, but not overly sticky. If kneading by hand, turn the shaggy dough out onto a lightly floured surface. Knead for about 10-12 minutes, pushing the dough away from you with the heel of your hand, folding it over, and giving it a quarter turn. Continue this process until the dough is smooth and elastic.

Step 4: First Rise
Lightly grease a large bowl with oil or cooking spray. Form your dough into a ball and place it in the bowl, turning it over once to coat the top with oil. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Place the bowl in a warm, draft-free spot and let it rise for 1 to 1.5 hours, or until it has doubled in size.

Step 5: Prepare the Herbed Ricotta Filling
While the dough is rising, you can prepare the delicious filling. In a medium-sized bowl, combine the whole milk ricotta cheese, egg yolk, grated Parmesan cheese, minced garlic, chopped parsley, chives, thyme, black pepper, and optional red pepper flakes. Stir everything together until it is well combined and uniformly mixed. Cover and refrigerate the filling until you are ready to use it.

Step 6: Shape the Roll
Once the dough has doubled in size, gently punch it down to release the air. Transfer the dough to a lightly floured work surface. Using a rolling pin, roll the dough out into a large rectangle, approximately 12×18 inches. The dough should be about ¼-inch thick.

Step 7: Fill and Roll the Dough
Carefully spread the prepared herbed ricotta filling evenly over the surface of the rolled-out dough, leaving a 1-inch border along one of the long edges. Starting from the opposite long edge, tightly roll the dough up into a log, like you would for a jelly roll or cinnamon rolls. Pinch the seam along the 1-inch border to seal it tightly. Gently pinch the ends to seal them as well, preventing the filling from leaking out during baking.

Step 8: Second Rise
Carefully transfer the rolled log, seam-side down, onto a large baking sheet lined with parchment paper. You can shape it into a straight log or curve it into a crescent or “U” shape if you prefer. Loosely cover the log with greased plastic wrap or a light kitchen towel. Let it rise in a warm place for another 45-60 minutes, or until it looks visibly puffy.

Step 9: Bake the Breakfast Roll
Preheat your oven to 375°F (190°C) during the last 15 minutes of the second rise. In a small bowl, whisk together the remaining large egg with a tablespoon of water to create an egg wash. Once the roll is done with its second rise, gently brush the entire surface with the egg wash. This will give it a beautiful shine and a deep golden color. Bake for 30-35 minutes, or until the roll is a deep golden brown and sounds hollow when you tap it. An instant-read thermometer inserted into the center of the bread part should register around 190°F (88°C).

Step 10: Cool and Serve
Remove the Herbed Ricotta Breakfast Roll from the oven and let it cool on the baking sheet for at least 15-20 minutes before slicing. This is an important step, as it allows the filling to set and makes slicing much cleaner. Use a serrated bread knife to cut into thick, generous slices. Serve warm and enjoy.