Fragrant rosemary and sharp Asiago cheese are the perfect duo in these incredibly soft and fluffy asiago rosemary dinner rolls!
If we love one thing around here it’s a good pan of freshly-baked dinner rolls! Bonus points if tons of cheese is involved.
Rosemary and asiago cheese are a natural dream pairing in these dinner rolls and absolutely take them over the top. These babies have your holiday dinners written all over them.
Honestly, good luck not diving straight into the pan with both hands.
You don’t need to be a professional with yeast baking to pull off these winners and we walk you through each and every step! Honestly, not much is standing between you and this carb perfection.
These Dinner Rolls feature…
- A perfectly soft and fluffy texture
- Fragrant rosemary and sharp Asiago cheese baked on top
- No mixer required and easy enough for any skill level
Making the Dinner Rolls
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Warm water
- Active dry yeast
- Canola oil
- Kosher salt
- Bread flour
- Asiago cheese
- Unsalted butter
Do You Need a Stand Mixer?
Both a stand mixer and a mixing bowl + wooden spoon will work for mixing this bread. Obviously, by hand requires a little more elbow grease and arm power, but it is definitely doable!
If you choose to go the stand mixer route, make sure you use the dough hook for mixing and let the machine knead the dough on medium speed 5-7 minutes until the dough is stretchy and elastic.
If you are making the dough by hand, use a large bowl and a wooden spoon for mixing the dough. For kneading, turn the dough onto a floured surface and knead about 10 minutes or whenever the dough is stretchy and elastic.
Tips for Perfect Dinner Rolls
- Use water at 110F degrees – we recommend temping the water to ensure it’s not over 110F. If you use water that is too warm, it will kill the yeast and your dough will not rise.
- Measure flour correctly – we use the spoon-and-level technique for measuring flour as this will prevent over-measuring your flour. Use a spoon to scoop flour into the measuring cup, then level with the back of a knife.
- Knead dough properly – this step is where we develop the gluten in our dough which is crucial for forming the structure of the rolls. You can knead by hand or use your stand mixer with the dough hook attachment.
- Use rosemary in dough and in topping – we like to use half the rosemary in the dough and the other half in the topping so each roll gets plenty of herby goodness!
- Allow dough to rise until doubled – turn the dough into a clean greased bowl, cover with plastic wrap, and allow to rise until doubled in size, about 1 to 1-1/2 hours.
- Let dough rise in a warm place – yeast dough loves warm environments for rising. We recommend 75F-80F for a rising environment in your kitchen.
- Brush rolls with egg wash – an egg wash will give your rolls a shiny sheen during baking.
- Let rolls rise a second time before baking – depending on the temperature of your kitchen, this could take 30-45 minutes or up to an hour
- Brush rolls with garlic butter after baking – this adds a little buttery touch that’s so delicious!
Try these ideas for a different twist on these rolls!
- Try a different herb – fresh thyme or sage would be a great replacement for the rosemary.
- Swap cheeses – try Parmesan or cheddar in place of the asiago.
Storing and Freezing Rolls
Allow rolls to cool completely then store in an airtight container at room temperature up to 3 days.
To freeze rolls, cool completely, place in a freezer-safe container, and freeze up to 2 months. If possible, we recommend freezing rolls the same day you baked them to preserve freshness.
Thaw rolls on countertop and reheat before serving either in microwave or oven.
For real, meet your new bread addiction! These are impossibly soft, fluffy, and have the perfect amount of cheesy, herby goodness.
The main star of any meal, let’s be real here.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
More dinners rolls to add to your baking list!
Asiago Rosemary Dinner Rolls
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- 1 cup warm water (110F)
- 1 package (1/4 oz) active dry yeast (2-1/2 teaspoons)
- 2 tablespoons honey or agave nectar
- 1 large egg, lightly beaten
- 2 tablespoons canola or vegetable oil
- 1-1/2 teaspoons kosher salt
- 2 tablespoons minced fresh rosemary, divided
- 3-1/2 to 4 cups bread flour (spooned and leveled)
- 1 large egg white, lightly beaten with 1 tablespoon water
- 1/2 cup grated asiago cheese
- 1 tablespoon unsalted butter
- 1 medium clove garlic, minced
- Place warm water in the bowl of a stand mixer fitted with a dough hook OR a large bowl. Dissolve yeast in water and let stand 5 minutes until foamy.
- Mix honey, egg, and oil into yeast mixture until smooth. Add salt, 1 tablespoon rosemary, and 3-1/2 cups flour to bowl and mix on low speed OR with a wooden spoon if making dough by hand until dough pulls away from sides of bowl, about 2 minutes of mixing (if dough seems a bit wet, add additional flour by the tablespoon until dough pulls away from sides of bowl)
- If making dough in stand mixer, knead dough in mixer on low speed 5-7 minutes until dough is stretchy and elastic. If making dough by hand, turn dough onto a lightly floured surface and knead by hand until dough is stretchy and elastic, about 10 minutes of kneading.
- Place dough in a greased bowl, turning once to grease top. Cover bowl with plastic wrap and let rise in a warm place at room temperature 1 to 1-1/2 hours until dough is doubled in size.
- Once dough has doubled in size, preheat oven to 350F. Lightly grease a 9×13 baking dish. Set aside.
- Punch risen dough down and divide into 12 even portions. Roll each dough portion out into a smooth ball and arrange in greased pan.
- Brush dinner rolls with egg white/water wash and top with asiago and remaining 1 tablespoon rosemary. Allow dinner rolls to rise in a warm place 30-45 minutes until doubled in size.
- Bake dinner rolls at 350F 25-30 minutes until rolls are a deep golden brown and register 190F on a kitchen thermometer. Cool on a wire cooling rack.
- In a small saucepan over medium-high heat, melt butter. Add garlic and sauté 1 minute until fragrant.
- Brush garlic butter mixture over warm dinner rolls. Allow dinner rolls to cool several minutes before breaking apart and serving warm. Enjoy!