you will need 3 mixing bowls, a chopstick, a handheld mixer or a stand mixer with a bread hook, saran wrap, parchment paper, baking sheet, sharp knife, basting brush
yields 12-16 rolls
1 cup warm water
1 package dry yeast
2 tablespoons honey
2 cups all purpose flour, divided
1 teaspoon salt
1 teaspoon oregano
2 tablespoons vegetable oil
1 egg, beaten (reserving a little egg white if desired)
3 cups asiago cheese, divided
cornmeal (to prevent sticking)
use a chopstick to mix the water, yeast and honey together at room temperature. let stand 5-10 minutes (it should have small bubbles).
in another bowl, mix salt, oregano, oil, egg and half of flour together for 5-10 minutes (it should be frothy). combine with yeast and beat with a mixer at medium speed. add additional flour a little bit at a time until dough starts holding together. if the dough is not sticking together very well, you may use another 1/2 cup of flour, but do not overflour.
knead or mix until dough is a smooth consistency (about 5-10 minutes).
grease a clean bowl with a dash of olive oil and transfer dough. cover with saran wrap and move to a warm location. the inside of your oven with the light on will work. let rise 1 hour. it should double in size. (to tell if it is ready, press two fingers into dough; if indentation remains, the dough has risen enough.)
place parchment paper onto a baking sheet and sprinkle cornmeal. divide dough into 12-16 even portions. roll like a meatball. place on baking sheet and press flat.
return rolls to the warm place. let rise again for 1/2 to 1 hour (until they are doubles in size). using a sharp knife, cut a small 'x' in the center to make an indention about 1/4 inch deep.
preheat oven to 400 degrees. poke the cheese into the middle of the dough and fold cut ends over each other. (can brush with egg white if desired.) bake for 18-20 minutes or until lightly browned. sprinkle extra cheese over the top immediately and serve warm.