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Asiago is a semifirm Italian cheese with a rich, nutty
flavor. It's made from whole or part-skim cow's milk and comes in small wheels
with glossy rinds. The yellow interior has many small holes. Young Asiago is
used as a table cheese; aged over a year, it becomes hard and suitable for
grating. |
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Asiago and Cheddar Potato Rolls
1/2 C. warm water
1 C. evaporated milk
2 T. sugar
1 T. salt
1 package yeast
5 T. butter
5 C. bread flour
2 C. shredded cooked potatoes
1 1/2 C. shredded cheddar cheese
1 C. shredded asiago cheese
Add the yeast and sugar to the warm water. Melt the butter in a saucepan and add
the evaporated milk. Remove from heat. Add milk, yeast, 4 C. of the flour, salt
to a mixer bowl. Blend the dough with the paddle.
Add the potatoes and cheeses. Blend in enough flour to make a soft dough.
Knead by hand or with the mixer until the dough is smooth and satiny.
Place dough in a greased bowl and allow to rise until doubled.
Divide dough into round rolls, (12 - 16) and place them on a greased baking
sheet, that has been sprinkled with a little cornmeal.
Let rolls raise until doubled, about 30 minutes. Bake at 375°F. for about 20 -
25 minutes, until rolls are golden brown and sound hollow when tapped.
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