Friday, May 20, 2005

Herbed Asiago Rolls

Herbed Asiago Rolls (adapted from CL)

2 1/2 cups all-purpose flour, divided
3 ounces (about 3/4 cup) shredded Asiago cheese, divided
2 1/4 teaspoons instant yeast
3/4 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon fennel seeds, crushed
1/4 teaspoon cayenne pepper
3/4 cup warm water
2 tablespoons honey
1 large egg, lightly beaten

In a medium bowl, whisk together 2 cups flour, 2 ounces (1/2 cup) cheese, yeast, salt, basil, oregano, fennel and cayenne pepper.

In a small bowl, whisk together warm water, honey and egg. Pour into the dry ingredients and stir to form a soft dough. Scoop mixture out onto a lightly floured surface and knead, adding enough of remaining 1/2 cup flour to prevent the dough from sticking to hands, until the dough is smooth, elastic and tacky to the touch.

Place dough into a large bowl coated with cooking spray, turning to coat the top. Cover and allow dough to rise in a warm place until it has doubled in size. Punch dough down - re-cover and allow to rise once again until doubled.

Preheat oven to 425 degrees.

Punch dough down and cover - allow to rest for 5 minutes. Remove from the bowl and evenly divide dough into 12 portions. Roll each piece of dough into a tight ball (keeping all of them covered to prevent them from drying out. Place balls 2" apart on a baking sheet lined with parchment paper. Cover and allow balls to rise for 30 minutes. Remove cover and sprinkle remaining ounce (1/4 cup) of cheese evenly over the top of the balls.

Place pan into the oven and bake until the rolls have browned, about 16 to 20 minutes. Remove and transfer rolls to a wire rack to cool slightly before serving.

Makes 12 rolls.

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