180 min
Asiago Herb Hoagie Rolls
Recipe GLPR12b66f9baf97e2
Homemade hoagie rolls infused with sharp Asiago cheese and Italian herbs. These soft, pillowy rolls are brushed with a garlic and herb butter mixture before baking, creating a savory, aromatic bread perfect for sandwiches or serving alongside soups and salads. Makes 8 rolls.
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Ingredients
2¼ teaspoons active dry yeast
3 teaspoons granulated sugar, divided
1½ cups warm water (about 110 to 115 degrees F), divided
2 tablespoons vegetable oil
4 to 4½ cups all-purpose flour, divided
1 teaspoon salt
1½ cups shredded Asiago cheese
3 tablespoons water
2 tablespoons unsalted butter, melted and slightly cooled
1 egg yolk
1 garlic clove, minced
2 teaspoons Italian seasoning
½ teaspoon garlic powder
½ teaspoon onion powder
Directions
In a large bowl or the bowl of a stand mixer, combine 2 teaspoons of the sugar with the active dry yeast.
Add ¾ cup of the warm water to the yeast mixture and stir until the yeast dissolves completely.
Let the mixture stand for 5 minutes until it becomes foamy, indicating the yeast is activated.
Stir in the remaining 1 teaspoon sugar, remaining ¾ cup warm water, vegetable oil, 3 cups of the flour, and salt until a shaggy dough forms.
Using the dough hook attachment on medium speed, knead the dough in the stand mixer for about 5 minutes, gradually adding the remaining flour a little at a time until a smooth, elastic, and only slightly sticky dough forms. Alternatively, turn the dough out onto a lightly floured surface and knead by hand for about 10 minutes, adding flour as needed, until the same texture is achieved.
Shape the dough into a ball and place it in a lightly greased bowl, turning it to coat all sides with oil. Cover the bowl with plastic wrap and let the dough rise in a warm place for about 1 hour until it has doubled in size.
Gently punch down the risen dough to release air bubbles. On a lightly floured surface, divide the dough into 8 equal pieces.
Shape each piece into an elongated oval form approximately 5 inches long. Transfer each roll to a lightly greased baking sheet or one lined with parchment or silicone mat, leaving about 2 inches of space between each roll.
Using a sharp serrated knife, make a single slash across the top of each roll, cutting about ¼ inch deep.
Cover the baking sheets with a tea towel or lightly greased plastic wrap and let the dough rise for about 30 minutes until the rolls are nearly doubled in size and appear puffy.
While the dough is rising, preheat the oven to 400 degrees F.
In a medium bowl, whisk together 3 tablespoons water, melted butter, egg yolk, minced garlic, Italian seasoning, ½ teaspoon salt, garlic powder, and onion powder until well combined.
When the dough is ready to bake, brush the tops and sides of each roll with the herb and garlic mixture.
Sprinkle the shredded Asiago cheese evenly over the top of each roll.
Bake the rolls at 400 degrees F for 20 minutes, rotating the baking sheets halfway through the baking time, until the rolls are baked through and the cheese on top is melted and lightly browned.
Transfer the baked rolls to a cooling rack and allow them to cool completely before slicing and serving.
