Instructions

• Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
• In a large bowl, combine 1 ½ cups warm water, 2 tablespoons granulated sugar, and 1 tablespoon instant yeast (or rapid-rise yeast). Stir to dissolve the sugar and distribute the yeast — instant yeast does not require proofing.
• Add 3 ½ cups all-purpose flour and 1 teaspoon salt to the bowl. Use a stand mixer fitted with the dough hook to mix and knead until the dough is smooth and elastic, about 5 minutes. (If you don't have a stand mixer, knead by hand on a lightly floured surface until smooth, about 8–10 minutes.)
• Cover the bowl with plastic wrap or a clean towel and let the dough rest and rise for 10 minutes.
• Divide the dough into 12 equal portions. Roll each portion into a ball and place the rolls on the prepared baking sheet, spacing them evenly to allow room to expand. Let the rolls rest on the baking sheet for 10 minutes.
• In a small bowl, whisk 1 egg and 1 tablespoon milk to make an egg wash. Brush the tops of each roll with the egg wash.
• Sprinkle the tops of the rolls evenly with 4 ounces shredded Asiago cheese. Bake for 12–15 minutes, or until the rolls are golden brown. Remove from the oven and cool slightly before serving.