Herbed Parmigiano-Reggiano Rolls

These rolls are kind of a pain in the butt to make, so it's likely that this will be the only time I make them. The dough is sticky and hard to work with. I could hardly knead properly. And it takes pretty much all day to make because of the rising times. But they're tasty. And if you have the time, I'd say go for it.

I did substitute the Asiago called for in the original recipe with Parmigiano-Reggiano I had gotten from Di Bruno Brothers in Philadelphia. Jonathan gave me a gift card from there for Christmas for the express purpose of me buying some delicious foods that I wouldn't normally splurge on. Hence, the hunk of delicious Parmigiano-Reggiano cheese I have in my fridge. Yum...

I served these with the Winter Minestrone that I've made before. The editing that I did on that entry (as well as the picture that's there) was from this last time. Mmmm... Kale...

Herbed Parmigiano-Reggiano Rolls
A variation on this recipe from Cooking Light



2 tablespoons honey, divided
1 package active dry yeast (about 2 1/4 teaspoons)
3/4 cup warm water (100° to 110°)
1 large egg, lightly beaten
11.25 ounces all-purpose flour, divided (about 2 1/2 cups)
3/4 cup (3 ounces) shredded Parmigiano-Reggiano cheese, divided
3/4 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon fennel seeds
1/4 teaspoon ground red pepper
Cooking spray

Dissolve 1 tablespoon honey and yeast in 3/4 cup warm water in a large bowl; let stand 5 minutes. Stir in the remaining 1 tablespoon honey and egg. Weigh or lightly spoon 9 ounces (about 2 cups) all-purpose flour into dry measuring cups; level with a knife. Combine 9 ounces flour, 1/2 cup cheese, and next 5 ingredients (through pepper) in a bowl, stirring with a whisk. Add flour mixture to yeast mixture, stirring to form a soft dough. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining 2.25 ounces (about 1/2 cup) flour, 1 tablespoon at a time, to prevent the dough from sticking to hands.

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rise 1 hour or until doubled in size.

Preheat oven to 425ºF.

Punch dough down; cover and let rest 5 minutes. Divide dough into 12 equal portions. Working with one portion of dough at a time (cover remaining dough to prevent drying), roll each portion into a ball. Place the balls 2 inches apart on a baking sheet coated with cooking spray. Cover and let rise for 30 minutes. Uncover balls; sprinkle remaining 1/4 cup cheese over tops of balls. Bake for 18 minutes or until browned. Remove from baking sheet; cool 10 minutes on wire rack.