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.

Deb Wise
This Story Originally Appeared On cookinglight.com

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Jennifer Causey; Styling: Heather Chadduck Hillegas

Recipe Summary

active:
25 mins
total:
3 hrs 15 mins
Yield:
Serves 12 (serving size: 1 roll)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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).

  • 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.

  • Preheat oven to 350°F.

  • 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.

Nutrition Facts

122 calories; fat 4.2g; saturated fat 2g; mono fat 0.9g; poly fat 0.3g; protein 5g; carbohydrates 16g; fiber 1g; cholesterol 54mg; iron 1mg; sodium 209mg; calcium 46mg; sugars 1g; added sugar 1g.
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