Mix dough ingredients:

In a stand mixer bowl, mix together milk, ricotta, 1 tablespoon olive oil, eggs, sugar, salt, herbs, and yeast. Pour in 2 cups (254 g) flour and mix with a wooden spoon until a coarse, shaggy mass forms. Fit the dough hook, set mixer to medium-low, and slowly add 1 1/2 cups (191 g) more flour, kneading until dough starts to come together. Continue kneading on medium-high for 4 to 5 minutes until a smooth, soft ball forms, adding extra flour only if needed. Dough should be elastic and slightly tacky; do not over-flour.

First rise:

Lightly oil a large clean bowl, place dough inside, and cover loosely with plastic wrap. Let rise at room temperature for about 1 1/2 hours until doubled in size and puffy.

Shape rolls:

Spray a 13x9-inch baking pan with cooking spray. Gently punch down the dough. Using a bench scraper, knife, or pizza cutter, cut dough into 15 equal portions. Roll each into a ball and arrange in the prepared pan. Brush tops with remaining 1 tablespoon olive oil and generously sprinkle with flake sea salt. Loosely cover with plastic wrap and let rise 45 minutes until doubled. (Make ahead: At this point, shaped rolls can be covered and refrigerated overnight; bring to room temperature before baking.)

Bake rolls:

Preheat oven to 375°F (190°C). Bake rolls for 25 minutes until golden brown. Serve warm. Store leftovers in a plastic bag for up to 3 days.