Easy Pull-Apart Italian Asiago Bubble Bread
Surprisingly easy, this fluffy pull-apart Italian Asiago bubble bread, with a delicious buttery, cheesy crust, is so simple and delicious!
Now let me just tell you: this is a bread recipe that you want in your life.
I mean, based on how much we love this bread, I’m not certain there’s any point to ever post another recipe.
You know, end on a high note. How can you be mad about fluffy pull-apart bread resting in a buttery, garlic, Asiago mixture that defies all levels of tastiness?
This bread. It is the stuff carb dreams are made of.
If you have a thing for Asiago bagels, this bread channels that type of flavor energy, except instead of being chewy and dense, the pull-apart bread is amazingly light and fluffy.
And it also involves butter, olive oil, garlic, and some tasty Italian seasonings.
So basically, it’s not like an Asiago bagel at all. It’s better.
Are you beginning to see how divine this pull-apart Italian Asiago bubble bread is?
It’s no secret we are a carb-loving family, but particularly, we kind of go crazy for Asiago bagels (and other Asiago-flavored breads, like these Magleby knock-off Asiago dinner rolls).
However, I can easily declare that I have never (no never!) made a bread of any sort that inspires the sort of excitement that this Italian Asiago pull-apart bread does.
We’re talking some pretty gushy statements and feelings displayed every time this bread makes an appearance. And this is from boys who have declared themselves too manly to “gush” about anything.
Boys don’t gush, mom.
Uh, apparently they do. About bread. Asiago pull-apart bread.
Using my beloved French bread roll recipe as the base (easiest roll recipe ever!), this Italian Asiago bubble bread comes together quickly and simply, which is a good thing, because this is the most requested bread recipe as of late by my family.
I’m buying Asiago cheese in bulk (thanks, Costco), and we’ve never been happier.
I wonder if a batch of this pull-apart Italian Asiago bubble bread would fulfill the “fun” requirement of spring break?
It certainly would for me. I’d willingly work all day out in the cow pasture for a batch of this pull-apart bread staring me in the face.
We’ll see how far I get with the kids. I bet if I throw in some water balloons and a movie, there’ll be no complaints (so happy they are still in the easy-to-please stage of life).
Make this bread, you guys! It’s worth every minute and every calorie. Promise.
Also, if you don’t have yourself a bench knife yet, it comes in incredibly handy for recipes like this Italian Asiago bubble bread where the dough is split into sections (and that’s only one of the million ways I use a bench knife).
In the spirit of gushing, this is my favorite bench knife (I’ve owned several over the years and have gotten rid of all in favor of this one).
The white baking dish in the photos is this HIC 9X13-inch pan. I love this dish! Be aware, though, that even though its advertised as a 9X13-inch, it is slightly smaller than that. I still use it all the time for everything from cornbread to casseroles to rolls (I just avoid it for recipes that would completely fill up a regular 9X13-inch pan).
One Year Ago: Asiago Herb Dinner Rolls
Two Years Ago: Chopped Cashew Chicken Salad with Homemade Creamy Cashew Dressing
Three Years Ago: Fluffy Whole Wheat Dinner Rolls
Easy Italian Asiago Bubble Bread
- 1 ½ cups warm water
- ¾ tablespoon instant yeast, or 1 tablespoon active dry yeast
- 2 tablespoons granulated sugar
- 2 tablespoons oil, canola, olive, avocado, grapeseed, etc.
- 1 teaspoon salt
- ¾ cup (86 g) shredded Asiago cheese
- 4 cups all-purpose flour, give or take a little (see note)
- 4 tablespoons butter, melted
- 4 tablespoons olive oil
- 6 cloves garlic, finely minced or pressed through a garlic press (about 1 tablespoon total)
- ½ cup (57 g) Asiago cheese, finely grated
- 1 teaspoon Italian seasoning, or a blend of dried oregano/basil
- For the dough: In the bowl of a stand mixer or in a large bowl by hand, combine the warm water, yeast, sugar, oil, salt, Asiago cheese, and 2 cups of the flour (if you are using active dry yeast instead of instant yeast, let the yeast proof in the warm water and sugar for about 3-5 minutes until it is foamy and bubbly before adding the oil, salt, cheese, and flour).
- Begin mixing; continue to add the rest of the flour gradually until the dough has pulled away from the sides of the bowl and the dough is soft and smooth but still slightly tacky to the touch.
- Knead the dough for 2-3 minutes.
- Lightly spray a large bowl or container with cooking spray, and place the dough in the bowl. Cover the bowl with lightly greased plastic wrap. Let the dough rise until it has doubled (about an hour, depending on the temperature of your kitchen).
- Punch down the dough and turn it out onto a lightly greased (or floured) countertop.
- For the Asiago topping: in a shallow dish or bowl, whisk together the melted butter, olive oil, garlic, Asiago cheese, and Italian seasoning.
- Lightly grease a 9X13-inch baking pan.
- Divide the dough into 14-20 equal pieces and shape the dough into round balls.
- Roll the top and sides of each ball in the Asiago mixture and place in the prepared pan.
- Pour/scrape the remaining filling and cheese over the dough.
- Cover the pan with lightly greased plastic wrap and let the dough rise for 30-45 minutes until doubled in size.
- Preheat the oven to 375 degrees F.
- Bake the bubble bread for 25-30 minutes, until golden and baked through to the center.
- Let cool for 5-10 minutes before digging in.
Recipe Source: from Mel’s Kitchen Cafe (inspired by this recipe at KAF, after a reader, Lucy J., sent me the link and idea) – used my own (much-loved) French bread roll recipe and changed up the Asiago topping to use butter and seasonings
68 Comments on “Easy Pull-Apart Italian Asiago Bubble Bread”
If not carefully watched, I might eat the whole pan. By myself. These are so so so good
Can this recipe be doubled and bake 2 pans at the same time?
These rolls are amazing!! I can’t believe after 11 years of using your website I am just now finding these!!
Winner, winner, Asiago bubble rolls for dinner! Delicious and easy to make. My oven had these done in 23 minutes – glad I checked on them early. Definitely planning on re-making.
Can I make this with bread flour instead of all purpose flour ?
This was beyond wonderful. The inside was light and fluffy while the outside was crispy with great flavor. We had these with homemade tomato soup for Sunday lunch. So, so good.
These rolls were perfect with Sunday lunch! I made them on Saturday and they reheated perfectly when we got home from church, still fresh tasting and not dried out at all. The olive oil and butter coating created the most delicious crust! Costco didn’t have Asiago, but I had a wedge of Parmesan that a generous friend had gifted me from her trip to Italy, so I used that instead. Everyone loved these rolls and I will definitely be making them again. Thanks so much for another recipe that is not just reliable, but stellar. 🙂
Oh Mel, I can’t wait to make your spaghetti and asiago rolls, it all sounds so good!! I have a good spaghetti sauce of my own, but I can’t wait to try yours. I have a friend that said she didn’t like spaghetti until she tried mine!! Thank you for sharing these wonderful recipes., Sally
These turned out fantastic! Another keeper!
Made these for the first time today. And yes, you are correct they are really good! My husband loved them!
This looks amazing! Is it possible to use mozzarella cheese instead of Asiago cheese? Would there be a very big difference in the taste?
Yes, there would be a difference in taste (asiago is sharper and has a totally different texture), but you could always experiment!
I’ve had my eye on this recipe for awhile and was wondering if I could shape these ahead of time and maybe do an overnight second rise in the fridge? I’d love to serve these for Christmas but the day is hectic and was looking for make ahead options. Open to any ideas.
Hey Dorie – yes, I think this dough would work great refrigerated overnight!
These rolls are fantastic! So delicious next to your Quick Weeknight Spaghetti Sauce which is also excellent. For bread machine users, I successfully made and rose the dough in my 2-lb capacity machine, using 20 ounces of flour. The dough and final rolls were perfect! Thank you once again, Mel!
This is one of the most delicious things that’s ever come out of my kitchen. No joke. Thanks, Mel!
Thanks, Emily! 🙂
I admit the first time I made these I failed due to user error. I didn’t have quite enough flour on hand and they were too sticky and fell flat (they STILL tasted good)! Round two: I just made these tonight and they turned out perfect! Oh so delish. I may or may not have already eaten two before I served them with dinner. Will be making these often! Thank you!
I made this today with Parmesan cheese instead, since I didn’t have asiago, and they went so good with our tomato soup! I also decided to bake it in a bundt pant and cut in 36 pieces to make a savory bubble bread. It was a very good decision:) it still took about 25-30 minutes
What a great idea!
I somehow managed to have leftovers of this bread, so I used your French bread pizza recipe and went to town. Best.decision.ever! This recipe is so good I couldn’t believe I made it.
I used the method and dough for this recipe, but switch it up a little bit. After the first rise, I divided the dough into five sections and kneaded different toppings (I used grated cheddar cheese, poppy seeds, chopped Craisins, grated Parmesan, and rosemary) into each one. I divided each of those sections into 4, rolled them into balls, dipped them into butter/olive oil, and baked as instructed. They turned out amazing, and it was fun to have a mix of flavors. You were right about them being fluffy and amazing! I’ll be making these often!
This is the best cheesy bread recipe ever. Ever, ever.
I do a large grate for the Asiago (the second biggest hole on my box grater) for optimal cheese flavor.
Fluffy & tender on the inside and buttery & crisp on the outside– so gorgeous!
Also, as with other doughs I mix & knead in my Kitchenaid: use the paddle attachment when mixing the ingredients and until it comes together in a ball (a few minutes after adding flour) and THEN switching to the dough hook. So much easier than trying to do just the dough hook from the beginning!
These buns are the best. They are pretty darn easy to make and taste amazing. I’m so thankful I’ve found your site!
Absolutely scrumptious! I used Parmesan because it’s what I had on hand. Thanks so much.
My husband said these rolls were “the best he’s ever had!” Thanks Mel for another awesome recipe!
These were delicious. I actually ran out of flour (I had about 3 cups) and the dough was super sticky and they still turned out great! My teens loved them! My husband loved them! Thanks so much for another great recipe.
Hey Mel! I’m planning on making this for Easter and imagine that I’d scoop out the bread into pieces using an ice cream scoop. What size scoop would you suggest? A tablespoon?
Hi Ethan, I don’t know if an ice cream scoop would work well for this dough as the dough will be thick with an elastic texture – I can see that being a bit of a nightmare for an ice cream scoop. But if you want to try it, it would be more like 3-4 tablespoons for every ball of dough, I think.
These are delicious! Thanks for another smash hit!
These were a huge hit at my house. I’m very much a novice at making bread, but the rolls turned out great. I’m glad I gave the recipe a chance.
I’m so glad you did, too!
These were so amazing! My husband loves asiago bagels and I told him that if he didn’t already love me, these rolls would have done the trick 😉
Thanks again for another winner!
Ha! Thanks for making me smile. 🙂
Hi Mel, I just had to comment. I consider myself a competent cook–but baking still scares me! Thanks to you though, I made these delicious rolls and chocolate chip cookies (your treasure cookies) in the SAME weekend. I am so shocked and proud! Thanks for sharing such great recipes.
Yay, Megan! I’m so proud of you!
Well, that was delicious! Smelled and tasted fabulous. We especially liked the slightly crispy outside. Thanks for another winner!
This bread looks amazing! Totally making this with sunday dinner over the weekend!
Ok Mel…. you have 20 rolls in your pan. How come we only get 14??
I can’t believe you counted 🙂 … there are 21 …
Ok, my bet is that Mel tripled the recipe and this is half of the “triple”. 3 x 14 = 42 / 2 = 21
Haha, I like the way you think! The truthful answer (thanks for pointing it out, Emily), is that in testing this recipe, I alternated between cutting the dough into 14 rolls…and as many as 20. I meant to include a “14-20” option in the recipe, so I’ll update now!
These look delicious and I’m excited to make them but I’m a little confused about the portions. It says 14 equal balls but you have a lot more than that in your pan…?
Hey Jana, I included 14 in the recipe because it makes for more even rolls (you can see how they are squished in my pan); however, I meant to say “14-20” rolls in the recipe, so I edited to be more clear. Hope that helps!
First of all I’d like to say how much I love your recipes. There has not been one that hasn’t turned out perfectly. Thank you so much. Also, I made these last night and they were beyond amazing. The whole family loved them and made the house smell yummy. I used ’00’ flour. Have you ever used that in any of your recipes??
So glad you liked this recipe, Maura! I’ve used ’00’ flour a time or two but don’t keep it on hand. Do you think it made this bread even yummier?
I really do. It was so light and fluffy and filled with little air pockets. I’ll have to make it again with white to truly compare. Either way this is amazing. (Writing as I’m making your oatmeal chocolate chip quick bread, told you I’m addicted to your recipes!!)
These look divine Mel! Excited to try them! Thank you for another recipe! Good luck with Spring Break!
These were delicious! I just knew I would eat more than I should so I tried to ease my guilt by using 1/2 white and 1/2 wholewheat flour. raising time was a bit longer but still worked. I saw this recipe today and knew I had to make them for dinner with a side of soup. Thank you Mel
I bet this bread was delicious with soup! Glad you loved the recipe, Sue!
I’m excited to try this recipe. I’ve never actually made my own dough before! Do you have any advice for newbies like me? I’m intrigued about adding sugar to the dough recipe. It’s amazing how ingredients all come together!
Hi Mica – this dough is perfect for a beginner! Just make sure not to over flour and I think you’ll do great!
Do you think I could make this in the breadmaker?
Yes – I haven’t tried it myself but several others on the French Bread roll recipe have made the base of the dough in a bread maker.
Would like to try this recipe but I do not have Asiago cheese on hand. Could I substitute Parmesan cheese in its place? If so, what amounts for the bread and topping would you suggest? Thanks!
Hi Netta, yes, you could probably sub Parmesan – same amounts!
Could you shape this like breadsticks or wouldn’t that work?
Sure, I think you could definitely try that! I’d place them pretty close to each other while baking (just like the bubble bread).
Yes, boys do gush! Mine gush about yummy bread regularly! Ha! This bread looks like the kind they would gush about. I’ll have to make this soon. =)
Oh, that topping – this recipe is right up my alley!! Thanks, Mel and hope the Spring Break/Work Party goes well!
Do you weigh your dough for each roll so they are uniform? Is so, how much should each roll weigh? Thank you!
That would probably depend on how much flour you end up using. It would probably be easiest to weigh your dough and divide by 14 to get the weight of each dough ball.
Yeah, I agree with Julie if you want them exactly the same (knowing how I flour my dough for this recipe since I’ve made it a million times, they would probably end up being right around 2.15 ounces per dough ball, but that’s just an estimate). I’m usually kind of OCD about weighing each portion of dough (like, for a roll recipe), but for this recipe, I just eyeball it. The bread is rustic in nature anyway, so it’s ok if the rolls aren’t exactly the same size.