Blistered Asiago Rolls with Sweet Apples and Rosemary Recipe

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Artisan Sourdough Made Simple: A Beginner's Guide to Delicious Handcrafted Bread with Minimal KneadingUndeniably flavorful with a soft and chewy interior, these scrumptious rolls are a must-make. Enjoy them solo or with a bowl of velvety pumpkin soup. The best part is the cheese! Mounds of Asiago melt into golden, blistered shells that wrap around sweet apples and rosemary. Just wait until you try one. These rolls spark excellent conversation, too, if you’d like to present them at your next holiday gathering. About the Dough: This dough holds up well when chilled. Once fully risen, you can chill the bulk dough in the fridge overnight. This way, you can shape and bake the rolls when the mood strikes, perhaps right before dinner.

  • Yield: 12 Rolls


  • ¼ cup (50 g) bubbly, active starter
  • 10.33 cups plus 2 tbsp (350 g) warm water
  • 4 cups plus 2 tbsp (500 g) bread flour
  • 1½ tsp (9 g) fine sea salt
  • ¾ cups (80 g) chopped, dried apple rings
  • 2 tsp (1 g) chopped rosemary
  • ½ lb (220 g) wedge of Asiago or white cheddar cheese, grated
How to Make It
  1. A few days, before baking, feed your starter until bubbly and active. Store at room temperature until ready to use.
  2. Make the Dough
  3. In a large bowl, whisk the starter and water together with a fork. Add the flour and salt. Combine to form a rough dough, finishing by hand to incorporate all of the flour. Cover with a damp towel and let rest for 30 to 45 minutes. Replenish your starter with fresh flour and water, and store according to preference.
  4. Meanwhile, soak the apples in a bowl of warm water until the dough has finished resting. Drain well before using, squeezing the apples with your hands to expel any additional liquid.
  5. Add the Fillings
  6. Add the apples and rosemary to the bowl. Work the fillings into the dough, about 1 minute.
  7. Bulk Rise
  8. Cover the bowl with a damp towel and let rise until double in size. This will take about 8 to 10 hours at room temperature, 70°F (21°C). Alternatively, once fully risen, cover the dough with lightly oiled plastic wrap and chill overnight.
  9. Shape and Goat with Cheese
  10. Line a sheet pan with parchment paper and set aside. Remove the dough onto a lightly floured work surface. Gently pat the dough into a rectangle, pressing out any large air bubbles. Divide into 12 equal pieces, about 85 grams (3 oz) each. Gather the ends, flip the dough over, and roll each piece into a ball. Let rest on the counter while you grab the cheese.
  11. Add the cheese to a wide, shallow bowl or plate. Brush the dough with water, then roll in the cheese to coat the top, bottom, and sides. Transfer the dough to your sheet pan. Repeat with the rest of the dough, placing 3 rolls across and 4 down.
  12. Second Rise
  13. Cover the dough and let rest for about 30 to 45 minutes or until noticeably puffy. If working with cold dough, increase the time to 1 hour or more, depending on temperature.
  14. Preheat your oven to 400°F (200°C).
  15. Bake
  16. Bake the rolls for 25 to 30 minutes or until fully risen and golden brown with blistered, bubbling cheese. They will smell amazing. Cool before serving, although these rolls are delicious warm.
  17. Store at room temperature in a plastic bag for up to 1 day. Reheat before serving for best texture.

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