Soft, buttery bread stuffed with fresh rosemary and asiago cheese, rolled up and baked to perfection. These are no ordinary dinner rolls, they will be the star of your next dinner party!

With the holidays approaching, this recipe is definitely a no-brainer. I love this homemade roll recipe because the dough is just as rich and tasty as the sweet dough recipe I use to make Overnight Cinnamon rolls and Red Velvet Cinnamon rolls. The main difference here is obvious, it’s savory and cheesy. If you ask me, bread and cheese are already a match made in heaven!

Imagine enjoying a steaming bowl of soup with a slice of freshly baked warm bread on the side, ready to be gobbled! There’s something so comforting and satisfying about warm cheesy bread dipped in soup. It’s no wonder that serving warm bread with my favorite meals is one of my greatest guilty pleasures!

ASIAGO CHEESE ROLL INGREDIENTS

Jump to the bottom of the recipe card below this post for full ingredient measurements and instructions.

All-purpose flour – You can also substitute the all-purpose flour with bread flour

Milk – Whole milk

Eggs – 2 large eggs at room temperature or run warm water over eggs until no longer cold.

Seasoning & Spices – Fresh rosemary and a touch of garlic powder.

Asiago Cheese – I like to freshly grate this cheese, as it will have a creamier taste, but you can also use the pre-grated version.

Butter – I prefer using real butter, nothing beats the flavor!

Active Dry Yeast – any brand will work.

HOW TO MAKE ASIAGO ROSEMARY CHEESE ROLLS

Follow these steps to make Asiago Rosemary Cheese Rolls:

Make the dough: In a large bowl, whisk together the flour and the salt until combined. Set aside. Then, combine the milk and butter together via stovetop or microwave until the butter is melted. Add the yeast and sugar to the butter and milk mixture and combine well until the yeast has dissolved. Cover the mixture and set it aside for 5 minutes. Using a wooden spoon, form a well in the middle of the flour, then add the eggs and the yeast mixture. Mix the ingredients together well and combine to form the dough. Knead the dough by hand on a lightly floured surface, or in the stand mixer for 8-10 minutes.
Allow dough to rise: Allow the dough to sit out in the warmest area of the kitchen for 1-2 hours, or until it has doubled in size.
Fill the rolls: Roll the dough into a rectangle about 1/4″ thick. Spread the softened butter evenly over the dough then sprinkle with the cheese and herb mixture. Roll the dough tightly to form a log. Using a sharp knife, cut the log into 12 equal rolls.
Second rise: Place the rolls cut side up into a greased baking dish. Sprinkle the rolls with additional cheese. Cover the rolls again and place them back in the warmest part of your kitchen for 30 minutes or until puffy.
Bake: Bake in a preheated oven at 350°F for 25-30 minutes.

CHEESE ROLL BAKING TIPS

Don’t overheat your milk and butter. Overheating your milk and melted butter could kill the yeast and the result is dough that will not rise. The best way to ensure your milk and butter are at the correct temperature is to use a food-grade thermometer. It should be between 108-110°F.
Use room-temperature eggs. I always take out my eggs ahead of time or place them in warm water to ensure that they are not too cold before adding them to the dough.
Using room temperature butter and freshly grated cheese. To make sure that the butter is very spreadable use room-temperature butter. I usually take my butter out of the fridge a few hours before I will need it. I also use a butter container, that way I always have room-temperature butter available. I also use fresh grated cheese as it doesn’t have the anti-caking preservative and will have a smoother, creamier melt.

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Asiago Rosemary Rolls

5 from 3 votes

Recipe by Jamie Tryon Course: Sides, BreadCuisine: AmericanDifficulty: Medium

Servings

Rolls

Prep time

minutes

Cooking time

minutes

Soft, buttery, and cheesy homemade dinner rolls – perfect for any holiday or dinner party!

ROLL Ingredients

3 1/2 cups 3 1/2 all-purpose flour
1 cup 1 milk, warmed
2 2 eggs, beaten
1/4 cup 1/4 melted butter
2 1/4 tsp 2 1/4 active yeast
1 tsp 1 salt
1 tbsp 1 sugar
FILLING
3 sprigs 3 fresh rosemary, leaves picked, roughly chopped plus more for topping
2 1/4 cups 2 1/4 shredded asiago cheese plus more for topping
1/2 cup 1/2 softened butter
1 tsp 1 garlic powder

Directions

In a large bowl, whisk together the flour and the salt until combined. Set aside.
Combine the milk and butter together via stovetop or microwave until the butter is melted. Add the yeast and sugar to the butter and milk mixture and combine well until the yeast has dissolved. Cover the mixture and set it aside for 5 minutes or until the yeast has started to froth and gathers at the top of the mixture. *You may also place the mixture into the bowl of a stand mixer and cover it if using.
Using a wooden spoon, form a well in the middle of the flour, then add the eggs and the yeast mixture. Mix the ingredients together well and combine to form the dough. The dough should be thick and slightly sticky. If the dough is too sticky, add more flour about 1 tablespoon at a time.
Knead the dough by hand on a lightly floured surface, or in the stand mixer for 8-10 minutes. The dough should be soft and gently bounce back when pressed. Place the dough ball into a lightly greased bowl and cover it. Allow the dough to sit out in the warmest area of the kitchen for 1-2 hours, or until it has doubled in size.
Lightly Grease a 9×13-inch baking dish and set aside.
In a medium bowl, toss together the cheese, rosemary, and garlic powder.
Turn the dough out into a lightly floured surface then punch the dough down to release the air. Roll the dough into a rectangle about 1/4″ thick. Spread the softened butter evenly over the dough then sprinkle with the cheese and herb mixture, lightly pressing it into the dough.
Starting at the long edge closest to you, roll the dough tightly to form a log. Using a sharp knife, cut the log into 12 equal rolls. Place the rolls cut side up into the greased baking dish. Sprinkle the rolls with additional cheese. Cover the rolls again and place them back in the warmest part of your kitchen for 30 minutes or until puffy.
Bake in a preheated oven at 350°F for 25-30 minutes or until golden brown. *If your rolls are browning too quickly, you may cover them loosely with foil.

Recipe Video

Notes

Don’t overheat your milk and butter. Overheating your milk and melted butter could kill the yeast and the result is dough that will not rise. The milk and butter should be warmed to about 110°F.
If the dough is too sticky, add more flour about 1 tablespoon at a time.