1 dozen rolls (serving size: 1 roll)

Fragrant herbs and spices fleck these soft rolls, while sharp cheese adds a kick. Bake a batch up to two weeks ahead and freeze; thaw at room temperature.

How to Make It

Step 1

Dissolve 1 tablespoon honey and yeast in 3/4 cup warm water in a large bowl; let stand 5 minutes. Stir in the remaining 1 tablespoon honey and egg. Weigh or lightly spoon 9 ounces (about 2 cups) all-purpose flour into dry measuring cups; level with a knife. Combine 9 ounces flour, 1/2 cup cheese, and next 5 ingredients (through pepper) in a bowl, stirring with a whisk. Add flour mixture to yeast mixture, stirring to form a soft dough. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining 25 ounces (about 1/2 cup) flour, 1 tablespoon at a time, to prevent the dough from sticking to hands.

Step 2

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, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rise 1 hour or until doubled in size.

Step 3

Preheat oven to 425°.

Step 4

Punch dough down; cover and let rest 5 minutes. Divide dough into 12 equal portions. Working with one portion of dough at a time (cover remaining dough to prevent drying), roll each portion into a ball. Place the balls 2 inches apart on a baking sheet coated with cooking spray. Cover and let rise for 30 minutes. Uncover balls; sprinkle remaining 1/4 cup cheese over tops of balls. Bake at 425° for 18 minutes or until browned. Remove from baking sheet; cool 10 minutes on wire rack.

Ratings & Reviews

mjmmjk's Review

March 04, 2010
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!

CherylT's Review

January 07, 2010
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.

Husker's Review

December 23, 2009
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.

kaesha's Review

December 15, 2009
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!

smd1212's Review

December 05, 2009
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.

foodforliving's Review

November 29, 2009
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*