Ingredients
2 tablespoons sugar2 packages (1/4 ounce each) active dry yeast2 teaspoons garlic salt1 teaspoon Italian seasoning3-3/4 to 4-1/4 cups all-purpose flour1 cup 2% milk1/2 cup water4 tablespoons butter, divided 1 large egg3/4 cup shredded Asiago cheese, divided
Preparation
In a large bowl, mix sugar, yeast, garlic salt, Italian seasoning and 2 cups flour. In a small saucepan, heat milk, water and 2 tablespoons butter to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add egg; beat 2 minutes longer. Stir in 1/2 cup cheese and enough remaining flour to form a soft dough (dough will be sticky).
Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 30 minutes.
Punch down dough. Turn onto a lightly floured surface; divide and shape into 18 balls. Roll each into a 12-in. rope; tie into a loose knot. Tuck ends under. Place 3 in. apart on greased baking sheets. Melt remaining butter; brush over rolls. Sprinkle with remaining cheese.
Let rise in a warm place until almost doubled, about 15 minutes. Preheat oven to 375°.
Bake 20-25 minutes or until golden brown, rotating pans halfway through baking. Remove from pans to wire racks; serve warm.
