Herbed Asiago Rolls

These were great and I made them twice in one week. I use a little more flour then the recipe called for and added a little over 1/2 tsp of ground red pepper, they reminded me a little of pizza that way!

These rolls weren't bad although they were time consuming to make. Three risings was a lot for 12 rolls. My rolls ended up tasting very yeasty and I can't figure out why. My yeast was fresh and exactly the quantity asked for in the recipe. That has never happened before. I could taste the yeast flavor in the dough and was hoping that it would go away when baked but it didn't. I will probably look for another roll recipe.

I found my dough very dry - I measured the flour on my scale but felt like I added way more the 2 1/2 cups. I used my kichen aide mixer but still had to knead hard to get it elastic. I live in NV so may have been the very low humidity of the day. Great flavor and I look forward to trying them again with different herb/cheese combos.

Unlike the previous two reviewers, I didn't have any problem with the dough being too sticky. That kind of thing can depend on the humidity of your own kitchen - so I find whenever I make bread, I end up adding more or less flour than the recipe calls for. Overall, a tasty recipe!

Great flavor, but the dough was VERY sticky and tough to work with; my fault, I was rushing and didn't knead long enough. Still, the flavor was amazing - definitely a make-again recipe, and if it's still sticky, I'll dump the dough in muffin tins! Great with Belgian Beef and Beer Stew.

I was pleasantly surprised with how these rolls came out, taking into consideration: a) I forgot to top the unbaked rolls with the remaining Asiago and b) the dough was very sticky and therefore difficult to roll into balls for baking. My husband raved about these rolls, so they will surely make an appearance on our table again! *The rolls were perfectly browned after about 13 minutes at 425*F...18 minutes would have been too long*