Asiago Dinner Rolls Recipes
30 MINUTE ASIAGO CHEESE ROLLS
These rolls are made with quick and easy dough and are ready in 30 minutes! With delicious Asiago Cheese on top of these soft and perfect rolls, they are sure to be a hit!
Provided by Alyssa Rivers
Categories Side Dish
Time 42m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degree and line a cookie sheet with parchment paper.
Nutrition Facts : Calories 189 kcal, Carbohydrate 31 g, Protein 8 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 20 mg, Sodium 354 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
ASIAGO DINNER ROLLS
I first tasted these rolls when my boyfriend made them from a family recipe that called for Parmesan. I substituted Asiago for the Parmesan with equally good results. -Bethany Shaw, Mokena, Illinois
Provided by Taste of Home
Time 1h5m
Yield 1-1/2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, mix sugar, yeast, garlic salt, Italian seasoning and 2 cups flour. In a small saucepan, heat milk, water and 2 tablespoons butter to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add egg; beat 2 minutes longer. Stir in 1/2 cup cheese and enough remaining flour to form a soft dough (dough will be sticky). , Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 30 minutes. , Punch down dough. Turn onto a lightly floured surface; divide and shape into 18 balls. Roll each into a 12-in. rope; tie into a loose knot. Tuck ends under. Place 3 in. apart on greased baking sheets. Melt remaining butter; brush over rolls. Sprinkle with remaining cheese., Let rise in a warm place until almost doubled, about 15 minutes. Preheat oven to 375°., Bake 20-25 minutes or until golden brown, rotating pans halfway through baking. Remove from pans to wire racks; serve warm.
Nutrition Facts : Calories 149 calories, Fat 4g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 39mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.
EASY GARLIC, ROSEMARY, AND ASIAGO CHEESE DINNER ROLLS
Make and share this Easy Garlic, Rosemary, and Asiago Cheese Dinner Rolls recipe from Food.com.
Provided by Ginger Cook
Categories Breads
Time 1h
Yield 12 Rolls, 12 serving(s)
Number Of Ingredients 8
Steps:
- Thaw frozen dinner rolls at room temperature until soft enough to cut, yet still cold.
- Grease a 12-count muffin pan with softened butter or generously spray with nonstick cooking spray. Scatter flour on a plate. Cut each thawed roll in half. Roll each half into a ball and lightly toss in flour, knocking off any excess. Place three dough balls in each greased muffin cup. Cover muffin pan with a piece of plastic wrap that's been sprayed with nonstick cooking spray. Allow to rise for 30 minutes or until doubled in size (do not let rise too much above the top edge of the muffin pan).
- While the rolls are rising, preheat the oven to 350°F. Melt the butter and stir in the garlic powder, salt, and pepper until garlic is dissolved. Gently brush the risen rolls with the garlic butter and evenly sprinkle with the fresh minced rosemary and asiago cheese. Bake for 15 to 20 minutes or until golden brown. Allow to cool in pan for a few minutes before removing to a rack. Serve warm.
Nutrition Facts : Calories 152.2, Fat 5.3, SaturatedFat 2.4, Cholesterol 9.1, Sodium 420.3, Carbohydrate 21.8, Fiber 0.9, Sugar 2.1, Protein 4.4
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- 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.
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