Rosemary-Asiago Whole-Wheat Pull-Apart Rolls

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Rosemary-Asiago RollsRecipe

Photo: Jennifer Causey; Styling: Heather Chadduck Hillegas

Bake these light and tender whole-grain rolls ahead and freeze up to 1 month, or make the dough ahead and bake on the day: Punch down the risen dough to form a ball, wrap with plastic wrap, and chill 8 hours or overnight. Return to a bowl and let rise at room temperature for 1 1/2 hours before shaping.

Serves 12 (serving size: 1 roll)


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1 pkg. dry yeast (about 2 1/4 tsp.)
3 tablespoons warm 1% low-fat milk (100°F to 110°F)
1 1/2 tablespoons unsalted butter, melted and cooled to room temperature
1 tablespoon sugar
2 large eggs
1/4 cup grated Asiago cheese
1 tablespoon chopped rosemary
4.5 ounces all-purpose flour (about 1 cup)
4 ounces white whole-wheat flour (about 1 cup)
1 teaspoon kosher salt
Cooking spray
2 teaspoons water
1 large egg yolk
2 tablespoons grated Asiago


Active: 25 Minutes
Total: 3 Hours, 15 Minutes

1. 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. Weigh or lightly spoon flours into dry measuring cups; level with a knife. 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. Remove paddle attachment; insert dough hook. Add remaining half of flour mixture; beat at medium-low speed 4 minutes or until combined.

2. Turn dough out onto a lightly floured work surface; knead 5 minutes or until smooth. Place dough in a large bowl coated with cooking spray, turning to coat. Cover and let rise in a warm place (85°F), free from drafts, 1 hour and 15 minutes or until doubled in size. (Gently press 2 fingers into dough. If indentation remains, it has risen enough).

3. Turn dough out onto a lightly floured surface. Cut dough into 12 equal portions. Working with 1 portion at a time (cover remaining pieces to avoid drying), gently roll into a smooth ball. Place rolls in a 9-inch springform pan coated with cooking spray, leaving space between rolls. Cover and let rise 1 hour and 15 minutes or until almost doubled in size.

4. Preheat oven to 350°F.

5. Combine 2 teaspoons water and egg yolk in a bowl, stirring with a whisk. Brush rolls with egg mixture; discard remaining egg mixture. Sprinkle 2 tablespoons grated Asiago over rolls. Bake 13 minutes or until golden. Place pan on a wire rack; cool 5 minutes. Remove sides from pan; cool completely.

Created date

October 2016

Nutritional Information

Calories 122
Fat 4.2 g
Satfat 2 g
Monofat 0.9 g
Polyfat 0.3 g
Protein 5 g
Carbohydrate 16 g
Fiber 1 g
Cholesterol 54 mg
Iron 1 mg
Sodium 209 mg
Calcium 46 mg
Sugars 1 g
Est. Added Sugars 1 g