Asiago Herb Sandwich Rolls

I made these rolls the other day to make sandwiches.  They sure are good.  They are good enough to serve as dinner rolls if you make them a bit smaller.

This is how cold I keep my house, the butter hardened as soon as I brushed the bowl.  Here are the ingredients:

• 3 teaspoons granulated sugar
• 3 teaspoons rapid rise yeast
• 1½ cups warm water
• 2 tablespoons vegetable oil
• 4 to 5 cups all-purpose flour
• 1½ teaspoons salt
• 3 tablespoons water
• 2 tablespoons unsalted butter
• 1 egg yolk
• 1 garlic clove, minced
• 2 teaspoons Italian seasoning
• 1 teaspoon salt
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1½ cups shredded Asiago cheese

Mix the egg yolk with the garlic, Italian seasoning and garlic and onion powders. Set aside.

Mix the dough ingredients and knead until you have a soft smooth ball, cover it and let it rise until doubled.  Remove the risen dough from the bowl and divide it in half.

Cut each half into 4 pieces.

Shape them into ovals, cover and let rise again.

Here they are after they proofed.

Slash the middle of each roll.

Brush them with the yolk mixture.  Mine looks gloppy because it solidified in my cold house.

Sprinkle them with grated Asiago cheese.

Bake them at 400 degrees for about 25 minutes or until they look like this.  Cool on racks.

Still working on it.