ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Rosemary-Asiago Whole-Wheat Pull-Apart Rolls

Photo: Jennifer Causey
Active time 25 mins
Total time 3 hrs, 15 mins
Yield

Serves 12 (serving size: 1 roll)

Bake these light and tender whole-grain rolls ahead and freeze up to 1 month, or make the dough ahead and bake on the day: Punch down the risen dough to form a ball, wrap with plastic wrap, and chill 8 hours or overnight. Return to a bowl and let rise at room temperature for 1 1/2 hours before shaping.

Ingredients

  • 1 pkg. dry yeast (about 2 1/4 tsp.)
  • 3 tablespoons warm 1% low-fat milk (100°F to 110°F)
  • 1 1/2 tablespoons unsalted butter, melted and cooled to room temperature
  • 1 tablespoon sugar
  • 2 large eggs
  • 1/4 cup grated Asiago cheese
  • 1 tablespoon chopped rosemary
  • 4.5 ounces all-purpose flour (about 1 cup)
  • 4 ounces white whole-wheat flour (about 1 cup)
  • 1 teaspoon kosher salt
  • Cooking spray
  • 2 teaspoons water
  • 1 large egg yolk
  • 2 tablespoons grated Asiago

Nutrition Information

  • calories 122
  • fat 4.2 g
  • satfat 2 g
  • monofat 0.9 g
  • polyfat 0.3 g
  • protein 5 g
  • carbohydrate 16 g
  • fiber 1 g
  • cholesterol 54 mg
  • iron 1 mg
  • sodium 209 mg
  • calcium 46 mg
  • sugars 1 g
  • Est. Added Sugars 1 g

How to Make It

  1. Dissolve yeast in warm milk in the bowl of a stand mixer fitted with the paddle attachment; let stand 5 minutes. Add butter, sugar, 2 eggs, 1/4 cup grated Asiago cheese, and rosemary to milk mixture; beat at low speed 1 minute or until combined. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours and salt in a bowl. Add half of flour mixture to milk mixture; beat at low speed until combined, scraping down sides of bowl with spatula as needed. Remove paddle attachment; insert dough hook. Add remaining half of flour mixture; beat at medium-low speed 4 minutes or until combined.

  2. Turn dough out onto a lightly floured work surface; knead 5 minutes or until smooth. Place dough in a large bowl coated with cooking spray, turning to coat. Cover and let rise in a warm place (85°F), free from drafts, 1 hour and 15 minutes or until doubled in size. (Gently press 2 fingers into dough. If indentation remains, it has risen enough).

  3. Turn dough out onto a lightly floured surface. Cut dough into 12 equal portions. Working with 1 portion at a time (cover remaining pieces to avoid drying), gently roll into a smooth ball. Place rolls in a 9-inch springform pan coated with cooking spray, leaving space between rolls. Cover and let rise 1 hour and 15 minutes or until almost doubled in size.

  4. Preheat oven to 350°F.

  5. Combine 2 teaspoons water and egg yolk in a bowl, stirring with a whisk. Brush rolls with egg mixture; discard remaining egg mixture. Sprinkle 2 tablespoons grated Asiago over rolls. Bake 13 minutes or until golden. Place pan on a wire rack; cool 5 minutes. Remove sides from pan; cool completely.