I used to be scared of yeast. It’s pretty scary. I mean check it out sometimes.
Okay actually looking at it isn’t scary at all. For me it used to be the whole concept of getting the right temperature of the water and not killing the yeast. That was before a thermometer entered my life. Now it is finally complete!!!
Thanks to Cooking Light magazine..circa December 2009 for the inspiration.
Herbed Asiago Rolls
Yield = 12 rolls
- 2 tablespoons honey, divided
- 1 package active dry yeast (2 1/4 teaspoons)
- 3/4 cup 105 degree water
- 1 large egg, lightly beaten
- 2 1/2 cups all-purpose flour, divided
- 3/4 Asiago cheese, grated and divided
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon herbs d’ Provence
- 2 teaspoons dried thyme
- Cooking Spray
I used my KitchenAid with a dough hook attachment to make the dough, then transferred it to a floured surface to knead for a few minutes.
1. Dissolve 1 tablespoon honey and yeast in 3/4 cup warm water (105 degrees) in a large bowl; let stand 5 minutes. Stir in remaining 1 tablespoon honey and egg. Lightly spoon 2 cups flour into dry measuring cups and level with a knife. Combine flour, 1/2 cheese, and next 4 ingredients (through thyme) in a bowl, stir with a whisk to combine.
2. Add flour mixture to yeast mixture, stirring (KitchenAid is doing the work here) to form a soft dough. Turn dough out onto floured surface. Knead until smooth and elastic – add remaining 1/2 cup of flour in 1 tablespoon portions at a time. Place dough in large bowl coasted with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts for 1 hour or until doubled in size.
3. Gently press two fingers into center of dough and turn over. Cover and let rise for another 1 hour or until doubled in size.
4. Preheat oven to 425 degrees. Gently press two fingers into center of dough and turn over – cover and let rest for 5 minutes. Divide dough into 12 equal portions. Quickly roll each portion into a ball. Place on sheet pan that is coated with cooking spray – rolls should be 2 inches apart. Cover and let rise for 30 minutes.
5. Uncover and sprinkle remaining cheese on top. Bake for 18 minutes or until browned. Let cool on wire rack. Serve with warm soup…or just plain with butter!