Garlic-Rosemary Pull-Apart Dinner Rolls with Asiago Cheese

Serves: 30

Dinner rolls with fresh rosemary, and filled with asiago cheese and brushed with garlic butter, are very special indeed.

Dovetailing tip: Take out the mashed potato that you saved in Meal 1 to add to the rolls.

Yield: Makes around 30 rolls
Prep Time:
Cook Time:
Total Time:


1/4 cup warm water (110°)
1 teaspoon granulated sugar
1 (1/4-ounce) package active yeast
1 cup whole milk
1/2 cup unsalted butter
1/4 cup granulated sugar
2 teaspoons salt
1/2 cup mashed potato (*see note below)
2 large eggs, beaten
4 1/2 cups all-purpose flour, plus more for kneading
1 1/2 tablespoons chopped, fresh rosemary leaves
1/4 cup unsalted butter
3 cloves garlic, pressed through garlic press
2 1/2 cups grated asiago cheese, divided use


(*The addition of the mashed potato makes for a fluffier roll; prick a medium-size russet potato a few times with a fork, and cook in the microwave for 7-9 minutes until tender; cool slightly. Scoop out the flesh and mash well.)

-Prepare dough: add 1 teaspoon of sugar to warm water, and mix with a fork to dissolve; sprinkle yeast on water and mix to dissolve; allow the yeast mixture to sit for 10 minutes, until foamy.

-Meanwhile, add milk, butter, sugar and salt to a small sauce pan, heat on low until the butter is melted; do not boil. Cool slightly.

-Add the milk mixture to a large bowl; add mashed potato and eggs, mix using a mixer on low speed until well blended, about 1 minute.

-Mix in 2 cups of flour and rosemary leaves until smooth.

-Add the yeast mixture, and mix well.

-By hand, add in the remaining flour, and stir to combine until a dough is formed.

-Place dough on a floured work surface; knead for 4-6 minutes, adding more flour in small amounts, as needed, until the dough is smooth and elastic.

-Grease a large bowl with butter. Add the dough to to bowl, turning once to grease both sides. Cover with plastic wrap and place in a warm place and allow it to double in size, about 1 hour 20 minutes.

-While dough is rising, make filling; add ¼ cup butter to a small saucepan to melt; remove from heat and add garlic; stir. Cover to keep warm.

-Line a baking sheet with parchment paper; mist with cooking spray.

-Once the dough has doubled, punch it down, and turn it out onto a floured work surface.

-Roll dough into a rectangle shape, about ¼” thick (it will be fairly large); brush dough with the “garlic butter”; reserve 1 tablespoon to brush over the rolls before baking.

-Sprinkle 2 cups of the grated asiago cheese evenly over dough. Start from the top roll dough tightly, pinch edges to seal.

-Using a string or sharp knife, cut log into 1” slices; place with sides touching on prepared baking sheet.

-Cover with plastic wrap, and allow them to double in size, for about 40-45 minutes.

-During the last 15 minutes, preheat your oven to 350°.

-Brush the rolls lightly with the remaining tablespoon of garlic butter, and sprinkle over the remaining ½ cup of asiago; bake for about 24-28 minutes, or until a pale golden color, and serve warm.


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