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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!
Asiago cheese. So many memories of my high school days come flooding back to me. My love for asiago cheese started in high school. I would go to Einstein Bagel every single day and get an Asiago Cheese Bagel for breakfast. The cheese on those bagels are the best part!
So naturally I needed to make a big batch of these rolls for myself. Again, I used my easy dough recipe. That recipe is awesome and can be used so many different ways! This dough worked perfectly for these rolls. The best part is that the rolls were ready in just 30 minutes! They were soft and fluffy on the inside and perfect on the outside with the cheese.
Can I just tell you how amazing these rolls turned out?? I could have probably eaten the entire batch if my kids would have let me. But instead, they grabbed them all as soon as they came out of the oven!
With the first bite, all of my high school memories came flooding back to me. The crazy bangs I had, all of my boyfriends, and my Dr. Martens. It was crazy how that asiago cheese could bring back so many memories! 🙂
You guys are going to love these rolls. Fast. Easy. And so delicious with that wonderful cheese! You will make them again and again!
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30 minute Asiago Cheese Rolls
Ingredients
- 1 ½ cups warm water
- 2 tablespoons granulated sugar
- 1 tablespoon instant yeast, or rapid rise yeast
- 3 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 egg, for egg wash
- 1 tablespoon milk, for egg wash
- 4 ounces shredded Asiago cheese
Instructions
- Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
- In a large bowl combine 1 ½ cups warm water, 2 tablespoons granulated sugars, and 1 tablespoon instant yeast, Set it aside in a warm place for 5 minutes, until the yeast is frothy.
- Add 3 ½ cups all-purpose flour and 1 teaspoon salt to the water mixture. Use a stand mixer fitted with the dough hook to knead everything until smooth, about 5 minutes. Cover the bowl with plastic wrap and set it aside again to rise for 10 minutes. I
- Divide the dough into 12 equal portions. Roll each piece of dough into a ball and place them on the prepared baking sheet. Let rest for 10 minutes.
- Whisk 1 egg, and 1 tablespoon milk, in a small bowl. Brush it onto the tops of each roll before sprinkling them evenly with 4 ounces shredded Asiago cheese. Bake for 12-15 minutes or until golden brown.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made these last night and the dough was very runny and stickyand not able to form into roll shape. They came out like flat disks, not fluffy rolls. What could have gone wrong?
Can you mix it by hand if you don’t have a Kitchen Aid mixer with dough hook or is that a deal breaker?
What kind of yeast??
Dry active yeast!