Asiago Designer Dinner Rolls Recipes
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
ASIAGO DESIGNER DINNER ROLLS
Recipe by: Melissa K. Smith These take time as you let the dough rise multiple times. Actual work time is minimal. The recipe calls for Asiago cheese. I have substituted for Monterey and Gruyere. All are amazing. I always add some fresh grated Parmesan cheese, garlic and parsley when it's a family gathering. They are...
Provided by Melissa Buchanan-Smith
Categories Other Breads
Time 1h15m
Number Of Ingredients 4
Steps:
- 1. Place bag of dough in refrigerator over night.
- 2. In the morning place balls on cookie sheets; lined or greased. Cover loosely with Saran Wrap. Lay damp paper towel over wrap and let rise.
- 3. Melt butter in bowl. Once balls have risen to baseball size, dip in melted butter and return to cookie sheets. They dough balls will have deflated during this process. Repeat Saran Wrap and paper towel and let rise again. This will take about two hours for the second rising.
- 4. Once they have risen to your chosen size, sprinkle with garlic, cheese and parsley. Bake. Best if the cheese gets down on sides, between rolls.
- 5. Bake at 350 for 14-15 minutes.
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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.
- 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.
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