Warm whole milk until about 100-110°F. In a mixing bowl, combine warm milk, ricotta cheese, olive oil, eggs, sugar, and salt. Whisk until smooth.

Gradually mix in the instant yeast and all-purpose flour until the dough pulls away from the bowl, aiming for a soft, slightly sticky texture.

Knead the dough on a floured surface for about 8 minutes with a stand mixer or 10 minutes by hand until smooth and elastic.

Place dough in a greased bowl, cover with a towel, and let rise in a warm place for 2 hours until doubled in size.

Punch down the risen dough, divide into 15 pieces, and shape each into a ball. Arrange on a lined baking sheet.

Cover rolls and let rise for about 30 minutes in a warm area.

Preheat oven to 375°F (190°C) while the rolls rise.

Brush tops of rolls with olive oil, sprinkle with flake salt, and bake for 25-30 minutes until golden brown.

Cool on a wire rack before serving warm with butter or as a side to meals.