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.
EASY ASIAGO OLIVE ROLLS
Try this recipe for delicious Asiago and olive rolls, made easy using Pillsbury™ pizza crust - these savory pinwheels are a wonderful appetizer or addition to any bread basket.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 30m
Yield 10
Number Of Ingredients 5
Steps:
- Heat oven to 450°F. Spray 9-inch round cake pan with cooking spray.
- On lightly floured surface, unroll dough. Spread olive tapenade over dough to within 1/4 inch of edge. Sprinkle with cheese and 1 teaspoon rosemary. Starting at long side, gently roll up dough. Cut into 10 (11/4-inch-thick) slices. Place slices in cake pan. Brush tops of slices with melted butter.
- Bake 15 to 20 minutes or until golden. Serve warm.
Nutrition Facts : Calories 130, Carbohydrate 19 g, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 440 mg
ASIAGO BAGELS
Discover a cheesy alternative to the usual sweet bread brunch offerings. There's no need to stop by a bakery when you can make this asiago bagel recipe at home. -Tami Kuehl, Loup City, Nebraska
Provided by Taste of Home
Time 45m
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- In bread machine pan, place the water, eggs, oil, honey, 1/2 cup cheese, milk powder, salt, basil, flours and yeast in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., When cycle is completed, turn dough onto a lightly floured surface. Shape into 12 balls. Push thumb through centers to form a 1-1/2-in. hole. Stretch and shape dough to form an even ring. Cover and let rest for 10 minutes; flatten bagels slightly., Fill a Dutch oven two-thirds full with water; bring to a boil. Drop bagels, 2 at a time, into boiling water. Cook for 45 seconds; turn and cook 45 seconds longer. Remove with a slotted spoon; drain well on paper towels., In a small bowl, combine egg white and water; brush over bagels. Sprinkle with remaining cheese. Place 2 in. apart on greased baking sheets. Bake at 400° for 15-20 minutes or until golden brown. Remove to wire racks to cool.
Nutrition Facts : Calories 239 calories, Fat 9g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 342mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 3g fiber), Protein 9g 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.
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- 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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- Dissolve yeast in warm milk in the bowl of a stand mixer fitted with the paddle attachment; let stand 5 minutes.
- Add butter, sugar, 2 eggs, 1/4 cup grated Asiago cheese, and rosemary to milk mixture; beat at low speed 1 minute or until combined.
- Combine flours and salt in a bowl. Add half of flour mixture to milk mixture; beat at low speed until combined, scraping down sides of bowl with spatula as needed.
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