For all your crispy cheesy garlic-y bread cravings. The best part of these rolls is the crisp bottom and sides from being doused in a substantial amount of oil before baking. The cheese both inside and outside of the rolls make them so flavorful. Feel free to adjust the garlic and herb quantities to taste. This is a great summer bake because I get to use fresh herbs from the garden, and if there’s one perk to it being consistently above 90 degrees, it’s that dough (especially naturally leavened dough) rises much faster!
sourdough asiago herb bubble bread
Yield: 8 buns
Adapted from king arthur baking
Dough
100g active, fed sourdough starter (100% hydration)
85g water
174g all purpose flour
20g honey
12g olive oil
1/2 of a beaten egg
43g grated asiago cheese
1/2 tsp (4g) salt
Filling
48g olive oil
1 tbsp crushed/grated garlic
29g grated asiago cheese
2 tbsp fresh herbs (I used basil, oregano, thyme, and rosemary) OR 1 tbsp dried italian herbs
- Combine all dough ingredients and mix by hand or stand mixer until a soft smooth dough forms. The dough should be on the sticky side.
- Let dough rise for 3-4 hours, depending on the warmth of your kitchen
- Toward the end of your rise time, prepare the filling: If using fresh herbs, chop finely and add to a mixing bowl. Add cheese, garlic, and olive oil. Set aside.
- Grease an 8 or 9 inch round pan, set aside.
- Punch down dough and turn out onto a lightly floured work surface.
- Divide dough into 8 pieces (roughly 62g each) and shape each into a ball.
- Roll each ball of dough in the filling mixture and place into greased pan. Pour any leftover filling over the top of the rolls.
- Cover and let rise for 2 hours, until the rolls are visibly expanded and puffy.
- Toward the end of rise time, preheat oven to 400 degrees.
- Bake for 20-25 minutes, or until golden brown. These rolls are the most delicious when enjoyed warm out of the oven.
