Herbed Asiago Rolls

Ingredients

• 2.3 teaspoons active yeast dry
• 3 ounces asiago cheese shredded divided
• 0.5 teaspoon basil dried
• 1 large eggs lightly beaten
• 0.5 teaspoon fennel seeds 
• 2.5 cups flour all-purpose divided
• 0.3 teaspoon ground pepper red
• 2 tablespoons honey divided
• 0.5 teaspoon oregano dried
• 0.8 teaspoon salt 
• 0.8 cup warm water (100° to 110°)

Equipment

• bowl
• baking sheet
• oven
• knife
• whisk
• wire rack
• measuring cup

Directions

1. Dissolve 1 tablespoon honey and yeast in 3/4 cup warm water in a large bowl; let stand 5 minutes. Stir in the remaining 1 tablespoon honey and egg. Weigh or lightly spoon 9 ounces (about 2 cups) all-purpose flour into dry measuring cups; level with a knife.
2. Combine 9 ounces flour, 1/2 cup cheese, and next 5 ingredients (through pepper) in a bowl, stirring with a whisk.
3. Add flour mixture to yeast mixture, stirring to form a soft dough. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining 25 ounces (about 1/2 cup) flour, 1 tablespoon at a time, to prevent the dough from sticking to hands.
4. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rise 1 hour or until doubled in size.
5. Preheat oven to 42
6. Punch dough down; cover and let rest 5 minutes. Divide dough into 12 equal portions. Working with one portion of dough at a time (cover remaining dough to prevent drying), roll each portion into a ball.
7. Place the balls 2 inches apart on a baking sheet coated with cooking spray. Cover and let rise for 30 minutes. Uncover balls; sprinkle remaining 1/4 cup cheese over tops of balls.
8. Bake at 425 for 18 minutes or until browned.
9. Remove from baking sheet; cool 10 minutes on wire rack.