Rosemary-Asiago Whole-Wheat Pull-Apart Rolls

Rosemary-Asiago Whole-Wheat Pull-Apart Rolls

active: 25 mins
total: 3 hrs 15 mins
Yield: Serves 12 (serving size: 1 roll)


1 pkg. dry yeast (about 2 1/4 tsp.)
3 tablespoons warm 1% low-fat milk (100°F to 110°F)
1 ½ tablespoons unsalted butter, melted and cooled to room temperature
1 tablespoon sugar
2 large eggs
¼ cup grated Asiago cheese
1 tablespoon chopped rosemary
4 ½ ounces of 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


Step 1

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

Step 2

Turn dough out onto a lightly floured work surface; knead for 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, for 1 hour and 15 minutes or until doubled in size. (Gently press 2 fingers into the dough. If indentation remains, it has risen enough).

Step 3

Turn the 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 for 1 hour and 15 minutes or until almost doubled in size.

Step 4

Preheat oven to 350°F.

Step 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 of grated Asiago over the rolls. Bake for 13 minutes or until golden. Place pan on a wire rack; cool for 5 minutes. Remove sides from pan; cool completely.


Per Serving:
122 calories; fat 4.2g; saturated fat 2g; mono fat 0.9g; poly fat 0.3g; protein 5g; carbohydrates 16g; fiber 1g; cholesterol 54mg; iron 1mg; sodium 209mg; calcium 46mg; sugars 1g; added sugar 1g.

Recipe courtesy of My Recipes.


This used to be one of my favorites :frowning_face: I wish I could, but the GF flour doesn’t make good rolls. Thanks for sharing @Amethyst :heart:


You’re welcome! I’m not too well read on GF recipes but I did find this one that looks good and has all sorts of notes to go with it. Maybe you can still have those rolls!


Thank you so much! That looks really good! :pray: :people_hugging: :heart:


Oh this sounds so delicious, my mouth is watering lol :laughing:


Anyone else getting a crazy craving for rolls fresh out of the oven? :drooling_face: :bread: :revolving_hearts:

These sound delicious, @Amethyst- thank you for the recipe! :heart:


You’re welcome! I hope you’re able to enjoy them!

Don’t they look good? And rosemary and asiago? My mouth is joining yours in watering! LOL!

ME! LOL! I wish I could bake like I used to. It’s no fun just to have Sally do it. Glad you liked the recipe though!