Mix Wet Ingredients: In a large mixing bowl, combine warm whole milk, part skim ricotta cheese, whole eggs, olive oil, and granulated sugar. Whisk until smooth and creamy.

Add Dry Ingredients: Stir in instant yeast, fine sea salt, minced fresh rosemary, and thyme. Gradually mix in all-purpose flour until a soft dough forms.

Knead the Dough: Transfer the dough onto a floured surface and knead for 5 to 7 minutes until smooth and elastic.

First Rise: Place kneaded dough in a greased bowl, cover with a damp cloth, and let rise for 1.5 to 2 hours until doubled in size.

Shape Rolls: Punch down the dough, divide into equal portions, shape into balls, and place on a lined baking sheet.

Second Rise: Cover shaped rolls with a towel and let rise for another hour until puffy.

Preheat Oven: While rolls are rising, preheat the oven to 375°F (190°C).

Prepare for Baking: Brush tops with remaining olive oil and optionally sprinkle flaky sea salt.

Bake: Bake for 25 to 30 minutes until golden brown and hollow-sounding when tapped.

Cool & Serve: Allow to cool on a wire rack briefly, then serve warm.