Instructions: The Wooden Spoon Bread Book. These rolls are delicately flavored with garlic, both in the dough and in the filling. Mix all ricotta filling ingredients together. To soften yeast, in a large mixing bowl combine first 3 ingredients. Let stand 5 minutes. Stir next 4 ingredients into softened yeast mixture. Beat well. To make a soft dough, gradually add 1 to 1 1/4 cups flour. Turn out on a floured surface and knead until smooth. Place in a well-buttered bowl, turning dough once to butter the top. Cover and let rise until doubled in bulk, 45 to 60 minutes. Meanwhile, mix together butter and garlic. Punch down dough. Toss on a lightly floured surface until no longer sticky. Roll dough out to a 9 by 12 inch rectangle. With a short side facing you, spread bottom 2/3 of rectangle with 1/2 of butter mixture. Fold top third of dough down over the center third. Fold bottom third of dough up over this. Press edges to seal. Wrap dough in plastic and refrigerate 15 minutes. Roll and fold again, using no butter. Wrap and refrigerate 1 hour. Divide dough in half. Seal cut edges by pinching together. Working with one-half of the dough at a time, roll into a 12-inch circle. Using a sharp knife, cut circle into 12 equal wedge-shaped pieces.

Near the wide end of each piece place 1 tsp Ricotta filling. Starting with the wide end, roll each wedge to the point. Place, point side down, on lightly greased or nonstick baking sheets. Cover and let rise until doubled, about 1 hour. Before baking, brush tops of rolls wiht a mixture of egg white and water. Bake in preheated 375 degree oven for 20 to 25 minutes, or until golden brown. Serve warm.

Makes 24 rolls.

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