These delicious Asiago and Black Pepper Rolls are the perfect side for your soups and stews or try them with your Sunday Roast Beef dinner!
If you’re looking for a great roll, that’s a bit different from the usual, this one’s for you. Asiago and black pepper, combine with a soft bread to make a perfect side for just about any dish, but these are especially nice as a side for soups, stews or your Sunday roast beef dinner.
Bake these up in muffin tins, for a crispy crust or for a soft-sided roll, bake them up all together in a round cake pan.
Cook’s Notes for Asiago and Black Pepper Rolls
I cooked these in muffin tins, for a crusty outside. If you’d like a soft-sided roll, cook these in a round cake pan or skillet and then tear them apart. Simply place your cut slices side-by-side into the round pan and allow to rise in the pan, then bake (may take a bit longer than the time for baking in muffin tins).
These rolls use a technique I picked up from the another recipe, that makes them pop-up in the middle. It involves pulling the dough towards you a bit, when you roll the dough up jelly-roll style. There’s more information on this in the directions below, but I’m sure that you’ll like that there’s more area to sprinkle some extra cheese on top.
Asiago and Black Pepper Rolls
Delicious, soft rolls, filled with Asiago cheese and dotted with black pepper. These rolls freeze beautifully. You can freeze any extras, so you can grab a couple of rolls whenever you like.
- 3 1/4 cups all-purpose flour
- 1 tsp fine salt
- 1/2 tsp freshly ground black pepper
- 2 1/2 Tbsp white sugar
- 1/2 cup water lukewarm, about 95° F.
- 1/2 cup buttermilk lukewarm, or milk
- 2 1/4 tsp. instant yeast
- 2 Tbsp. butter melted
- 1 1/2 cups Asiago cheese shredded
- Freshly ground black pepper
In a mixing bowl or the bowl of a stand mixer, combine the flour, salt, pepper and sugar together. (Tip: If measuring your flour in cups, without a scale, hold back 1 cup to add as needed later).
In a large measuring cup or bowl, combine the water and buttermilk and whisk in the yeast until dissolved. Add this mixture, along with the melted butter, to the dry ingredients. Mix by hand or in a stand mixer with a dough hook, until the mixture is combined, about 2 minutes. Let the dough rest for 5 minutes.
Continue mixing the dough, adding more flour or water, as needed, until the dough becomes soft, smooth and tacky, but not sticky.
Transfer the dough to a lightly floured surface and knead for a couple of minutes, then form dough into a ball. Place the dough in a lightly oiled bowl, cover with plastic wrap and either refrigerate for up to 4 days, or allow to sit at room temperature until doubled in size (about 60-90 minutes).
Place dough onto a lightly floured surface and roll into a rectangle approximately 10 inches wide and 12 inches long.
Spread the Asiago cheese evenly over the surface of the dough and top with a generous amount of freshly ground pepper. Starting with the longest side, roll the dough up jelly-roll style, pulling it slightly towards you after each roll.
Grease 12 muffin cups
Using a sharp knife, cut the roll of dough into 12 equal slices (about 1-inch wide) and place into greased muffin cups, with the cut sides facing upward. Cover with a greased piece of plastic wrap and allow to rise until dough looks puffy, about 30-40 minutes. Before baking, sprinkle additional Asiago cheese over the tops of the rolls.
Preheat oven to 350° F. Bake for about 30 minutes or until well browned. Bread should reach about 185° F. internal temperature in the centre.
Remove the bread from the oven and allow to cool in the pans for a couple of minutes. Remove the rolls to a cooling rack.