asiago herb hoagie rolls
Happy Labor Day, friends! I hope your weekends so far have been filled with family, friends, cookouts and beach days and any and all other possible ways to squeeze out the last bits of summer before autumn rolls in.
I’m not going to lie to you guys — I had a pumpkin mocha on Friday. I KNOW. I tried my best to avoid the premature pumpkin craze but, just like last year, I got the bug early. So I am officially on Team Pumpkin now. Please forgive me. I brought you some cheesy, herby hoagie rolls today as a peace offering.
I think we can all agree by now that there is no better sandwich than one with homemade bread, amiright?? It’s not a question, really. That is especially the case when said bread is topped with a garlic-herb butter spread and shredded Asiago cheese that gets all melty and browned in the oven. The smell alone wafting from the oven when I baked these beauties was good enough to lick the air. Yeah, it got strange. I’ll own up to that.
But back to the rolls. In case you have a hankerin’ for a decent sammich, have plans for last-minute Labor Day eats that could get a really good boost from Asiago herb hoagie rolls or want to join me on my recent cheese and carb-baking bender, this recipe is for you.
The dough base is one of my favorites to work with — because I’m weird in that I really get a kick out of well-textured doughs, and this one is extra smooth and elastic. It bakes up all soft and fluffy-like, but the top is crusty from the melty browned cheese. And of course, let us not forget the herb butter mixture that gets brushed on top just before baking. OMGAHHH = the most appropriate thing to say about it.
Side note: Did you know that if you let the dough rise in a covered bowl in the microwave (turned off, with the door closed), it helps retain the heat that helps the dough rise well? Pro tip fer ya, there. It’s what I did for these rolls and the results were awesome. Here are a few more baking tips from Red Star Yeast.
But I haven’t even told you the best part about this recipe: It all happens within the span of about two hours. That is correct, ladies and gentlefolk. So if you’re reading this during breakfast, you can have these rolls for lunchtime. Or, if you’re reading this at lunchtime, you can have these rolls for dinnertime. Or, if you’re reading this at dinnertime, you can have these rolls for dessert/midnight sandwich eating snacktime. All of these options are totally legit and highly recommended by yours truly.
Let’s also talk about possible filling options: Um, a deli sandwich, obviously. It’s classic yet delicious. But also meatball subs (these meat-a-balls will do nicely), or thin-sliced Italian beef with peppers and au jus, or Philly cheesesteaks, or even cold meatloaf (if you haven’t ever done this yet, DO IT. It’ll change your life). I’d even slice these in half and turn them into spectacular garlic bread, or open-face pizzas. The moral of the story = the options are endless. As are my cravings for these rolls.
Now if you’ll excuse me, I’m off to enjoy my Labor Day in cheesy, herby sandwich form. I hope you, too, have excellent plans for your holiday.
P.S. For more baking tips and recipes, head over to Red Star Yeast or visit their Facebook, Twitter, and Pinterest pages.
PrintAsiago Herb Hoagie Rolls
- Prep Time: 1 hour 45 mins
- Cook Time: 20 mins
- Total Time: 2 hours 5 mins
- Yield: 8 rolls 1x
Ingredients
- 3 teaspoons granulated sugar, divided
- 2 1/4 teaspoons (1 packet) Red Star active dry yeast
- 1 1/2 cups warm water (about 110 to 115 degrees F), divided
- 2 tablespoons vegetable oil
- 4 to 4 1/2 cups all-purpose flour, divided
- 1 1/2 teaspoons salt
- 3 tablespoons water
- 2 tablespoons unsalted butter, melted and slightly cooled
- 1 egg yolk
- 1 garlic clove, minced
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 1/2 cups shredded Asiago cheese
Instructions
- In a large bowl or the bowl of a stand mixer, combine 2 teaspoons sugar and the yeast. Add 1/2 cup of the warm water; stir to dissolve. Let stand 5 minutes until yeast is foamy, then add remaining sugar and water, oil, 3 cups of the flour and the salt. Stir to combine.
- Using dough hook on medium speed, knead dough in stand mixer 5 minutes, adding enough of the remaining flour until a smooth, elastic and only slightly sticky dough forms; OR, turn dough out onto a floured surface and knead by hand 10 minutes, adding enough of the remaining flour until a smooth, elastic and only slightly sticky dough forms.
- Shape dough into a ball and place in a lightly greased bowl; turn to coat. Cover with plastic wrap and let rise in a warm place 1 hour until doubled.
- Punch down dough. On a lightly floured surface, divide into 8 equal pieces. Shape each piece into an elongated oval shape about 5 inches long, then transfer to lightly greased or silicone mat-lined baking sheets, leaving about 2 inches between each piece of dough.
- Use a sharp serrated knife to slash tops of dough about 1/4-inch deep. Cover baking sheets with a tea towel or greased plastic wrap and let sit 30 minutes until dough is nearly doubled and puffy.
- While dough is rising, heat oven to 400 degrees F. In a medium bowl, whisk together water, melted butter, egg yolk, minced garlic, Italian seasoning, salt, garlic powder and onion powder. When dough is ready to bake, brush tops and sides with herb mixture. Sprinkle with the shredded Asiago cheese.
- Bake 20 minutes, rotating pans halfway through, until rolls are baked through and cheese on top is melted and browned. Cool rolls completely on a cooling rack before slicing.
Disclosure: I received compensation from Red Star Yeast for recipe development purposes. All opinions are my own.
Happy labor day from down under! These rolls remind me of the subs we get in the Asian bakeries will LOTS of topping (seriously the best) So fluffy too! Too Yummy!
These rolls look amazing! And such a good tip about the microwave – I’ve never tried that one before and am always trying to find the best place to let dough rise in my house! Happy September!
These rolls are perfect! I love asiago and they would make such a great sammie!
I just ate breakfast and now I’m hungry again just looking at these. I am assuming they freeze well so you can save them for certain members of your family? 😉 they really do look so good I can smell them.
Happy Labor Day! HOAGIE bread! I want every sammie ever on this tasty asiago bread! Next time I do some dough rising, I’m gonna try your microwave trick!
These look fantastic! Makes me want to go grab my yeast.
These look beyond fantastic!! I’ve never made my own bread or rolls, but I can imagine these must smell ridiculously amazing while baking…I *have* to give these a try soon! My mouth is already watering…
These rolls are bringing me all types of happiness right now!
I can’t wait to try these, they look so good! And I definitely need to try that letting the dough rise in the microwave tip! I’ve never heard that before but it makes sense, that’ll be useful heading into winter. My bread always takes forever to rise in the winter!
YUM. Cheesy, carby things for all!
Those herbs and cheese!! I want all the rolls :).
I love asiago cheese, so without a doubt I love this recipe…looks awesome! So delicious and fresh…what a great idea for a roll! Thanks for sharing!
YUM! These look amazing!
Rolls are a good peace offering in my book! These look FAB! Glad you are enjoying your weekend!
Heavenly! I’m all about cheesy rolls. Can’t wait to try them!
These look delish! I don’t even think I’d have to fill them with anything, they look good as is 🙂
You have a gift of convincing someone they need these rolls in their life RIGHT NOW…which is why I’m seriously considering making these so my life can be happier and more full of delicious, cheesy sandwiches. Pinned!!
I never buy sandwiches out unless I know I’m eating bread made fresh! It makes all the difference! These rolls look heavenly!
Carbs and cheese?! Whats not to like!
Great photos to, Stephanie!
As if bread wasn’t already AMAZEBALLS, you went and covered it with cheese and herb egg wash deliciousness. I knew we were besties for a reason.
Oh my Heavens!
I simply MUST make these….I can smell them just looking at your gorgeous photos!
Love, love, love Asiago on any kind of bread! These would be awesome for breakfast sammies!
I broke down and had a pumpkin white mocha on Saturday, so good! 🙂 Love everything about these rolls! Definitely need to try them soon!
I want these in my face and in my fridge right now. I would also love a plethora of deli meant to be delivered so I can make lunches out of these for the whole week!
These look really delicious and the fact that they are finished in the time of one baguette rising is a big draw. Better get my baking pans out!
These rolls look amazing! Nothing better than a good cheesy-topped roll with a big bowl of warm soup! Bookmarking the recipe!
Ooooh these rolls look perfect! And I totally feel you on the pumpkin thing. I’m not ready to go there just yet (it is SO hot today!), but I had a sample of a PSL at Starbucks last week, and fell hard.
Those rolls are beautiful! I adore a good cheesy bun!!
These rolls look gorgeous! So much yummy cheesiness in every bite – love them! Yay for pumpkin mocha – I couldn’t wait either – so so good 🙂
Step aside and pass me TEN of these!!! Holy delicious!
How you managed not to eat all of these in one sitting, I’ll never know. Or understand. Let’s just say it’s a good thing these are not in my kitchen.
Maris — It’s called, “giving them all away to my family before I had the chance to eat them all.” 😉 Otherwise they’d allll be in my belly right now.
Yay for cheese and bread all baked together.. These look wonderful..
I forgive you for the pumpkin affliction, but only because you brought the carbs. Got it, missy? 😉
DessertForTwo — Thank you so much for the forgiveness. Extra carbs and cheese for you. 🙂
First of all, love your blog name! It’s so cute!!! And these hoagie rolls look delicious!
Liz — Oh, thank you so much! And thanks for stopping by! 🙂
Omg! Yes! It looks insanely good! I love the idea!
I saw this recipe in my email and made them that day (Labor Day). I made half the dough into sandwich rolls (4) and the other half into smaller round rolls (8) and took the smaller ones to a BBQ. Big hit, tasted great. For lunch the next day had leftover rotisserie pork sandwich. Perfect! Thanks for the recipe. Will make these again for sure!
Barbara — I’m SO happy you enjoyed them! And ummm I need to try them with rotisserie pork next time because that sounds fantastic.
I’ve made these rolls several times in the last month. They are very very good. We love all of the flavor the herb & garlic adds and the crunchy cheese topping is amazing.
Thank you so much for sharing this recipe!
Do these rolls freeze well?
Lorraine — Yes, they freeze very well!
these are very good. they are our new go-to rolls for sandwiches. A couple questions, though. Can I use instant yeast and skip the proof? Would the addition of milk powder or potato flour help texture?
Great rolls!
Jim — So glad you like these! You can use instant yeast, but don’t skip the proof — the instant yeast will just make it rise faster, and the proof is essential for developing the flavor and texture of the bread. As for the milk powder/potato flour, I honestly don’t know… but it wouldn’t hurt to give it a try! Let me know if you do and how it turns out.
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I’ve made these rolls several times, and we love them. Everytime I make a beef dip, I also make a batch of these rolls. They have a ton of flavor and they hold up really well when you dip them in the au jus. Thank you so much for sharing your recipe!
Teri — That combo sounds heavenly! So glad you like the recipe!
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I realize I am late finding this recipe, but OMG these are just heavenly. It’s one of those fabulous recipes that you wish you had found years ago. It’s so easy to work with and turns our perfectly each time you make it. I also divide this into 16 pieces and do two 8” round pans of eight buns each. I also think the egg wash recipe is super and use it on many other breads with or without the herbs.
I made these with 3 cups AP flour and 1 cup bread flour because that’s what I had on hand. Beautiful, soft dough that baked up into slightly crispy yet soft mini loaves. Thank you for a great recipe!
★★★★★
These turned out amazing! Great oven spring. Tasted even better. I will be making these again. Would be good for meatball subs.
★★★★★