Asiago Herb Dinner Rolls
User Reviews
5
14 reviews
Excellent
Asiago Herb Dinner Rolls
Report
Asiago Herb Dinner Rolls feature a soft, slightly tacky dough enriched with instant yeast, sugar, and canola oil. Topped with a mixture of mayonnaise, melted butter, grated Asiago cheese, garlic powder, and parsley, these rolls bake into golden-topped bread with a savory herb and cheese finish that complements the fluffy interior.
Description
The recipe combines warm water, yeast, sugar, oil, salt, and flour to form a soft dough that is kneaded until smooth and elastic. After rising, the dough is shaped into rolls and coated with a topping made from mayonnaise, melted butter, Asiago cheese, garlic powder, and dried herbs. Baking develops a golden crust with the rich flavor of Asiago and herbs on top. The rolls have a tender crumb with a subtle herbaceous aroma enhanced by the savory cheese topping.
These rolls pair well with a variety of meals, especially those benefitting from a flavorful bread side. They can be served warm to highlight the melted cheese topping or cooled and stored for later use.
Using bread flour instead of all-purpose flour will yield a lighter, chewier texture. Parmesan cheese can replace Asiago if desired, though the recipe’s flavor focus is on Asiago. The cheese topping can be adjusted in quantity by dipping the rolls into the topping mixture before baking for a stronger cheese presence.
Share:
Ingredients
Dough:
- 1 ½ cups water warm
- ¾ tablespoon instant yeast or 1 tablespoon active dry yeast
- 2 tablespoons granulated sugar
- 2 tablespoons canola oil or other neutral oil like avocado or vegetable oil
- 1 teaspoon salt
- 4 cups all-purpose flour give or take a few tablespoons (see note)
Topping:
- 2-3 tablespoons mayonnaise
- 2-3 tablespoons butter melted
- ⅓ cup Asiago cheese grated
- ¼ teaspoon garlic powder
- 2 teaspoons parsley dried, or herbs de provence for a slightly more gourmet flavor
Instructions
- In the bowl of a stand mixer or in a large bowl by hand, combine the warm water, yeast, sugar, oil, salt and 2 cups of the flour (if you are using active dry yeast instead of instant yeast, let the yeast proof in the warm water and sugar for about 3-5 minutes until it is foamy and bubbly before adding the oil, salt and flour). Begin mixing and continue to add the rest of the flour gradually until the dough has pulled away from the sides of the bowl. Judge the dough not by the amount of flour called for in the recipe but in how the dough feels (see a tutorial on working with yeast here). The dough should be soft and smooth but still slightly tacky to the touch.
- Knead the dough in the stand mixer or by hand until it is very smooth and elastic, about 5 minutes in a stand mixer or 8-10 minutes by hand. Lightly spray a large bowl with cooking spray and place the dough in the bowl. Cover the bowl with lightly greased plastic wrap. Let the dough rise until it has doubled (this usually takes about an hour).
- Lightly punch down the dough and turn it out onto a lightly greased countertop. Divide the dough into 12-16 pieces (I weigh out about 2 ounces of dough for each roll). Form each piece of dough into a tight ball by cupping it in your hand and rolling it on the counter (here's a video on rolling the dough into balls). Place the rolls on a parchment-lined baking tray.
- Put the mayonnaise and butter in separate small bowls. Lightly warm the mayonnaise for 10 seconds or so in the microwave - it doesn't need to be hot, just a little runnier than normal. In another small bowl or shallow dish, toss the Asiago cheese with the garlic powder and parsley.
- One by one, dip the top of each roll in the mayonnaise and then directly into the butter. Place butter side up on a parchment-lined baking sheet or in a lightly greased 9X13-inch pan. Sprinkle the top of each roll with the Asiago mixture, lightly pressing it into the melted butter/mayo so it sticks a little bit. I like to dip about 4-5 rolls, place them on the baking sheet or pan and then sprinkle with the Asiago mixture before proceeding with another 4-5 rolls (so the butter stays soft and melted to allow the cheese to stick). Place the rolls 1/2- to 1-inch apart.
- Lightly cover the rolls with greased plastic wrap (not too tight as you don't want it to pull up all the cheese topping off the rolls when you remove it) and let the rolls rise until doubled and very puffy.
- Preheat the oven to 400 degrees. Bake the rolls for 14-15 minutes until lightly browned and baked through. These rolls taste best, in my opinion, if the tops have a chance to soften. After they've cooled out of the oven for about 5-10 minutes, I like to place a very thin kitchen towel (like a muslin or flour sack towel) over them for another 10-15 minutes (these rolls taste great the next day, too, and the tops are beautifully soft if, once they are cooled, they are stored in ziplock bags overnight).
Notes
- Substituting bread flour for all-purpose will result in lighter, chewier rolls.
- Parmesan cheese can be used instead of Asiago, but finely grate it for best texture.
- Sprinkle cheese topping on the buttered rolls or dip rolls into the topping for a more intense cheese layer.
Nutrition Information
Show Details
Serving
1 Roll
Calories
161kcal
(8%)
Carbohydrates
26g
(9%)
Protein
4g
(8%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Cholesterol
5mg
(2%)
Sodium
206mg
(9%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 16Rolls (Makes 12-16)
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Roll | |
| Calories | 161kcal | 8% |
| Carbohydrates | 26g | 9% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 5mg | 2% |
| Sodium | 206mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
14 reviews
Excellent
Other Recipes
You'll Also Love
