Asiago Cheese Rolls
Ingredients
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- 3/4 cups whole milk – warmed to 110°F
- 3/4 cups water – warmed to 110°F
- 2 1/4 tsp instant yeast
- 1 tbsp granulated sugar
- 1 large egg – lightly beaten
- 4 tbsp unsalted butter – melted and cooled slightly
- 1 3/4 tsp fine sea salt
- 3 1/2 cups bread flour
- 4 ounces asiago cheese – finely grated
- 2 tsp neutral oil
- 1/4 cups bread flour – reserved; add during kneading only if dough is too sticky
- 1 large egg – beaten (egg wash)
- 1 tbsp water – for egg wash
- 2 ounces asiago cheese – coarsely shredded (topping)
Instructions
1. Combine the warm milk, warm water, sugar, and instant yeast in the bowl of a stand mixer. Whisk to dissolve and let stand until slightly foamy, about 5 minutes.
2. Whisk in the lightly beaten egg and the melted, slightly cooled butter. Add the salt and stir to combine.
3. Add 3.5 cups bread flour and 4 ounces finely grated asiago. Mix with the dough hook on low until a shaggy dough forms, 1–2 minutes.
4. Knead on medium-low until smooth, elastic, and slightly tacky, 8–10 minutes (or knead by hand 10–12 minutes). If the dough is very sticky, sprinkle in up to 0.25 cup reserved bread flour during kneading.
5. Lightly oil a medium bowl with 1 tsp neutral oil. Shape the dough into a ball, place in the bowl, and turn to coat. Cover and let rise in a warm spot until doubled in size, 60–75 minutes.
6. Grease a 9×13-inch baking pan with the remaining 1 tsp neutral oil. Turn the dough out onto the work surface and divide into 12 equal pieces (about 70 g each). Shape each piece into a tight ball and arrange in the pan in 3 rows of 4. Cover and let rise until puffy and touching, 30–45 minutes.
7. Meanwhile, beat 1 large egg with 1 tbsp water to make an egg wash. Preheat the oven to 375°F (190°C).
8. Brush the tops of the risen rolls with egg wash, then sprinkle evenly with 2 ounces coarsely shredded asiago.
9. Bake until deep golden brown and the rolls register about 200°F in the center (or the bottoms sound hollow when tapped), 18–22 minutes.
10. Cool in the pan for 10 minutes, then serve warm or transfer to a rack to cool completely.
Asiago cheese rolls are soft, enriched dinner rolls laced with the nutty, slightly sharp character of Asiago. The dough bakes up tender and fluffy, while the cheese inside melts into savory pockets and the topping forms a bronzed, aromatic crust. They’re equally at home alongside soups and salads, on holiday tables, or as a stand-alone snack with butter.
Asiago itself hails from northern Italy, but these rolls reflect an American bakery tradition of folding flavorful cheeses into comfortingly soft breads. Cheese rolls became popular in delis and cafes, where a rich topping and a golden finish signaled indulgence and freshness. Over time, Asiago’s distinct flavor made it a favorite for bakers seeking a bolder, more complex cheese roll than mild cheddar or Parmesan alone.