Asiago Cheese Rolls

These rolls are another reminder of my days in the bagel biz. At the store, they would "cheat" at making these rolls by using a pre-cooked, plain bagel and pinching the dough together, as to eliminate that center hole. Then, they would cover the top in plenty of Asiago cheese and bake it in oven along with the other morning baked goods. Out came fresh, huge asiago cheese rolls. The customers ate them up. With cream cheese or butter. With an egg or deli sandwich. These rolls we're also a popular choice.

I kind of forgot about asiago cheese rolls, until I ordered the black forest breakfast sandwich at Coffee Culture as of couple weeks ago. It has ham, egg, pepper jack cheese and honey mustard all placed neatly between a grilled, salty asiago cheese roll. It brought me right back to that bagel shop, and I couldn't get that sandwich out of my head. I knew it had to be re-created at home.

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I think homemade rolls get a bad rap because they take a bit of effort to make and they're a bit more time-consuming than just running to the store. But, you just can't beat fresh, homemade bread. Especially when it's covered with sharp, salty, shredded asiago cheese. Really, the effort isn't too intense. Most of the time, you're just waiting for the dough to rise. That's plenty of time to do some laundry, get the grocery shopping done, or continue your Pretty Little Liars marathon on Netflix. Then, you shape the dough into pretty, round rolls. It might take one or two tries to get the hang of it, but really the shaping is not too hard. And, if they don't turn out perfectly round, who cares? They still taste just as good, whether they are round, square, or some shape in-between.

We've been eating these rolls for plenty of meals, so if you're looking for some sandwich inspiration, look no further. Try them with a simple bacon, egg and cheese breakfast sandwich. Or, pile on the roast beef, arugula, tomato and mayo. We even ate these rolls with a quick lobster salad (leftovers from the 4th of July party). The combinations are just about endless.

Asiago Cheese Rolls


Prep time5 minutes

Cook time18 minutes

Total time23 minutes


  • 1 cup milk (warmed in microwave for 30 seconds)
  • 1/2 cup warm water
  • 1 packet active dry yeast
  • 1/4 cup olive oil
  • 1 tablespoon honey
  • 1 1/2 teaspoon salt
  • 4 cups all purpose flour
  • 1/2 cup asiago cheese (shredded)

Egg Wash

  • 1 egg (beaten with 1 TBSP of milk)


1.In the bowl of a stand mixer, add milk, water, and yeast. Let stand for 10 minutes until yeast becomes foamy.

2.Add oil and honey. Then add 2 1/2 cup of flour to the bowl. Turn the mixer on the low speed and mix using the dough hook attachment.

3.Add more flour, 1/4 cup at a time, until a dough ball forms away from the sides of the bowl and dough is not sticky.

4.Transfer dough ball to a large bowl that has been prepared with olive oil and flour. Cover with a kitchen towel until dough has doubled in size, about 1 to 2 hours.

5.Place dough onto a work surface that is well floured. Use a dough cutter to split into 10 equal size pieces.

6.Flour your hands and shape each piece into a round roll. Place on a baking sheet lined with parchment paper. Cover again with a kitchen towel and let rise for 1 to 2 hours.

7.Preheat the oven to 400 degrees. Brush each roll with egg wash. Sprinkle asiago cheese on top of each roll, pressing the cheese down lightly.

8.Bake for 15 - 18 minutes, turning the pan after 9 minutes. Remove when rolls are golden. Let cool completely.

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Posted in Landscaping Post Date 11/30/2016






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