Olive and Asiago Rolls

Ingredients

• 1 tablespoon sugar
• 1 package dry yeast (about 2 1/4 teaspoons)
• 3/4 cup warm water (100° to 110°)
• 3 2/3 cups bread flour
• 1/2 cup whole wheat flour
• 3/4 cup 1% low-fat milk
• 2 tablespoons chopped fresh oregano
• 1 teaspoon salt
• 1 teaspoon olive oil
• Cooking spray
• 3 tablespoons chopped pitted kalamata olives
• 1 tablespoon water
• 1 large egg white, lightly beaten
• 1/2 cup (2 ounces) grated Asiago cheese

Preparation

1. Dissolve sugar and yeast in warm water in a large bowl; let stand 5 minutes. Lightly spoon flours into dry measuring cups; level with a knife. Add flours, milk, and next 3 ingredients (milk through oil); beat with a mixer at medium speed until smooth.
2. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes).
3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)
4. Punch dough down. Cover and let rest 5 minutes. Turn dough out onto a lightly floured surface. Arrange olives over dough; knead gently 4 to 5 times or until olives are incorporated into dough. Cover and let rest 10 minutes.
5. Preheat oven to 375°.
6. Punch dough down. Divide dough into 16 equal portions. Working with 1 portion at a time (cover remaining dough to keep from drying), roll each portion into a 2-inch ball. Repeat procedure with remaining dough portions. Place on baking sheets coated with cooking spray. Cover and let rise 30 minutes or until doubled in size. Cut a 1/4-inch-deep "X" in the top of each roll.
7. Combine water and egg white; brush over rolls. Bake at 375° for 18 minutes or until golden brown. Remove from oven; immediately sprinkle with cheese. Serve warm.