It's Secret Recipe Club time. I think I speak for most of the members when I say that this may possibly be one of the most fun groups I have ever joined. You can check out all of the details on the Secret Recipe Club blog. Basically, each month we are assigned another blog from which we must choose at least one recipe, make it, and blog it. We are divided into 4 groups. I am in group "B" which, as you can see by the links below, has about 75 members. We all reveal our posts at the same time all over the world. My assigned blog this month was My Hobbie Lobbie where Trisha writes from India.
I was excited to get Trisha's blog. I have been wanting to introduce my family to more Indian food and expand their palates. I figured this was going to be the month that I did it. However, when I came across her recipe for Easy Garlic Rolls with Red Chile, I knew I had to make them. There was just no question about my choice. I am a complete carb-n-garlic-holic. The only thing I could do was cave to my cravings and make these amazing rolls...with a few flavor changes. And I doubled the recipe to feed the gang.
Asiago Garlic Rolls: (adapted from Hobbie Lobbie)
1 cup warm water
1 Tbsp yeast
2 Tbsp sugar
1 1/2 Tbsp olive oil
1 tsp Italian seasoning
3 cups flour
1/4 cup shredded asiago cheese
1/3 cup butter, room temperature
2 tsp Italian seasoning
1 tsp garlic powder or 2 cloves minced garlic
plus 1/4 cup shredded asiago for top
Combine water, yeast, sugar and oil in a mixing bowl. After the yeast bubbles, add the flour and herbs. Knead well. Cover and let rise until double (about 45 minutes). Punch down and roll out to 1/2 inch thick in a rectangle. Make the filling by combining the butter, 1/4 cup cheese, herbs and garlic in a small bowl. Spread over dough all the way to the edges. Roll up jelly roll style. Slice into 9 pieces. Place into a greased square baking pan. Sprinkle with the remaining 1/4 cup cheese. Cover and let rise another 30 minutes. Bake in a preheated 375 degree oven for 25 minutes or until nicely golden brown on top.