Asiago Cheese Rolls

Ingredients

• 1 cup milk – warmed to 105–115 F
• 0.5 cup water – warmed to 105–115 F
• 2.25 tsp instant yeast
• 1 tbsp granulated sugar
• 4 cups bread flour
• 1.5 tsp fine sea salt
• 1 large egg – lightly beaten
• 4 tbsp unsalted butter – softened
• 6 ounces asiago cheese – coarsely shredded
• 1 tbsp olive oil – for greasing bowl
• 2 tbsp milk – for brushing tops
• 2 ounces asiago cheese – finely shredded (for topping)

Instructions

1. Combine the warm milk, warm water, instant yeast, and sugar in a large mixing bowl. Let stand until foamy, 5–7 minutes.
2. Add 3 cups of the bread flour, the salt, and the beaten egg. Mix with a dough hook or sturdy spoon until a shaggy dough forms. Add the remaining flour a little at a time until a soft, slightly tacky dough comes together.
3. Knead until smooth and elastic, 8–10 minutes by mixer or 10–12 minutes by hand. Work in the softened butter until fully absorbed, then knead in 6 ounces coarsely shredded Asiago until evenly distributed.
4. Shape the dough into a ball and place it in a lightly oiled bowl, turning once to coat with the olive oil. Cover and let rise until doubled in size, 60–75 minutes, in a warm, draft-free spot.
5. Gently deflate the dough and divide into 12 equal pieces. Shape each into a tight ball by cupping your hand and dragging slightly against the counter. Arrange on a parchment-lined baking sheet, spacing evenly. Cover and let rise until puffy and nearly doubled, 30–45 minutes. Near the end, heat the oven to 375 F.
6. Brush the tops lightly with the 2 tablespoons milk. Sprinkle evenly with the remaining 2 ounces finely shredded Asiago.
7. Bake until the rolls are deep golden brown and the centers read 200–205 F on an instant-read thermometer, 18–22 minutes, rotating the pan halfway.
8. Cool on a rack for 10–15 minutes before serving warm.