Asiago Pepp Rolls Recipe
Make Asiago Pepp Rolls Recipe in just 2h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Filling
Topping & Finish
Method
Dough
- 1
Activate yeast & combine liquids
In a small bowl, whisk warm water (about 105–115°F / 40–46°C) with the sugar and instant yeast. Let sit 5–8 minutes until foamy. In a separate measuring cup or small bowl, whisk together warm milk, melted butter, and the egg.
- 2
Mix dough
In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl), combine the flour and salt. Add the foamy yeast mixture and the milk/egg mixture. Mix on low speed until a shaggy dough forms, then increase to medium-low and knead 6–8 minutes until the dough is smooth, elastic, and slightly tacky. If mixing by hand, turn out onto a lightly floured surface and knead 8–10 minutes.
- 3
Filling
- 4
Prepare filling mixture
While the dough rises, combine the softened butter, minced garlic, dried oregano, red pepper flakes (if using), 1 cup of grated asiago, and 2 tsp freshly ground black pepper in a small bowl. Mix until well combined into a spreadable paste. Reserve the remaining 1/2 cup asiago for sprinkling inside or on top as directed.
Assembling & Shaping
- 5
Deflate and roll out dough
After the dough has doubled, gently punch it down and turn it out onto a lightly floured surface. Roll the dough into a rectangle about 12 x 16 inches and approximately 1/4-inch thick. If the dough springs back, let it rest 5 minutes and continue rolling.
- 6
Spread filling and sprinkle cheese
Evenly spread the asiago-pepper butter mixture over the rolled dough, leaving a 1/2-inch bare border along one long edge. Sprinkle the reserved 1/2 cup grated asiago evenly over the buttered surface, and evenly dust the remaining 0.0 tsp black pepper (adjust to taste) across the cheese.
- 7
Roll and cut
Starting at the long edge opposite the bare border, tightly roll the dough into a log. Pinch the seam to seal. Using a sharp knife or bench scraper, cut the log into 12 equal pieces (about 1 to 1 1/4 inches thick) and place each piece cut-side down or cut-side up depending on desired swirl exposure on a parchment-lined baking sheet or in a 9x13-inch baking pan leaving 1/2 inch between rolls for expansion.
- 8
Second rise
Cover the arranged rolls loosely with plastic wrap or a towel and let them rise in a warm place for 30–40 minutes until puffy.
Topping & Baking
- 9
Preheat oven & egg wash
Preheat the oven to 375°F (190°C). In a small bowl, beat the egg with 1 teaspoon water to make an egg wash.
- 10
- 11
- 12
Cool & serve
Remove from oven and let cool in the pan for 5–7 minutes, then transfer to a wire rack for another 5 minutes. Serve warm. Rolls can be reheated in a 350°F (175°C) oven for 6–8 minutes before serving.