Monday, May 11, 2015

Asiago Parmesan Soup Rolls

These are pretty quick and easy to make and should be done in less than one hour. Recipe is similar to a basic pizza crust so and the end result is a texture that is a cross between pizza crust and a soft bagel. Perfect for serving with soup. Can use other cheeses if desired. I have also subbed one cup of the white flour for wheat flour and replaced one tablespoon of the white flour with gluten.

Prep Time: 45 minutes
Cook Time: 15 minutes
Yield: 12 rolls

1 cup water, very warm
2 tablespoons sugar
1 tablespoon yeast
3 cups flour
1 teaspoon salt
1 tablespoon olive oil (or canola oil)
1 ounce asiago cheese, shredded
1 ounce Parmesan cheese, shredded
1 egg
1 tablespoon milk

Preheat oven to 400. Combine warm water, sugar, and yeast in glass measuring cup. Let proof for 5 minutes. Combine flour and salt in stand mixer. Add oil and yeast mixture and mix with dough hook until dough is smooth and tacky. Cover and let rest for 10 minutes. Turn dough onto floured surface and knead a couple of times until smooth. Divide into twelve equal pieces. Shape each piece into a ball and place on parchment paper lined, large, cookie sheet. Mix egg and milk in a small bowl and combine cheeses in a small bowl. Brush tops with egg wash and sprinkle with cheese. Cover and let rest for at least 10 minutes or until ready to bake. Bake at 400 for 12-15 minutes or until golden brown.

Adapted from

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