Asiago Designer Dinner Rolls
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 requested EVERY time.
They are worth the wait!
- 1 bag(s)
- frozen bread dough balls, 36 balls
- 1 stick
- butter unsalted
- 4 Tbsp
- garlic salt
- 3 c
- shredded asiago cheese
How to Make Asiago Designer Dinner Rolls
- 1Place bag of dough in refrigerator over night.
- 2In the morning place balls on cookie sheets; lined or greased. Cover loosely with Saran Wrap. Lay damp paper towel over wrap and let rise.
- 3Melt 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.
- 4Once they have risen to your chosen size, sprinkle with garlic, cheese and parsley. Bake.
Best if the cheese gets down on sides, between rolls.
- 5Bake at 350 for 14-15 minutes.