Surprisingly easy to make, this fluffy pull-apart Italian Asiago bubble bread, with a delicious buttery, cheesy crust, is so simple and delicious, it will quickly become a new favorite!

Easy Italian Asiago Bubble Bread

Considering it is spring break right now, and my kids have the fortunate pleasure of being home from school with the sole purpose of helping me complete my spring cleaning list (instead of, you know, going on an epic spring break vacation), this might be the only post I successfully publish this week.

It’s amazing (and sometimes alarming) how five little human beings can literally suck the time out of a day faster than the cookies disappearing from my freezer.

One of our family mottos is “work before play,” and I promised the kids that this week I would reward them with some fun afternoon activities if they would help with household and outside jobs in the morning.

And apparently, they don’t think “blogging” fits the definition of a fun activity. Hmmm. Weird.

So I’ll be slamming in some blogging tasks in the late night hours in order to make the most of the time I have with my kids this week; new posts and comment-answering might be a little irregular.

Rest assured, though, that even if I only post one recipe this week, this bread is the one you want in your life.

Easy Italian Asiago Bubble Bread

I mean, based on how much we love this bread, I’m not certain there’s any point to ever post another recipe.

Ever.

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.

Easy Italian Asiago Bubble Bread

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 Asiago pull-apart 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.

Easy Italian Asiago Bubble Bread

Using my beloved French bread roll recipe as the base (easiest roll recipe ever!), this Asiago 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 Italian Asiago pull-apart 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.

Easy Italian Asiago Bubble Bread

Also, if you don’t have yourself a bench knife yet, it comes in incredibly handy for recipes like this 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 (funny timing on another Asiago bread recipe going up at nearly the same time one year later!)
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

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Easy Italian Asiago Bubble Bread

Prep

Cook

Inactive

Total

Yield 14 bubble rolls

The flour amount called for in the dough recipe is just a guideline; I always advise to add flour gradually to yeast dough recipes until a soft dough comes together and clears the sides of the bowl. It should be soft and slightly tacky without leaving a lot of residue on your fingers. The exact amount of flour will depend on a lot of factors (altitude, how each person measures flour, etc).

If you want a more noticeable Asiago flavor in the bread dough, try cubing the Asiago cheese instead of grating. You can definitely use more Asiago cheese altogether in the recipe, too! The seasoning in the Asiago topping mixture is highly adaptable - I have a feeling many different Italian-style seasoning blends would work.

Ingredients

Dough:

  • 1 1/2 cups warm water
  • 3/4 tablespoon instant yeast (or 1 tablespoon active dry yeast)
  • 2 tablespoons granulated sugar
  • 2 tablespoons oil (canola, olive, avocado, grapeseed, etc.)
  • 1 teaspoon salt
  • 3 ounces shredded Asiago cheese (about 3/4 cup)
  • 4 cups all-purpose flour, give or take a little (see note above)

Asiago Topping:

  • 4 tablespoons butter, melted
  • 4 tablespoons olive oil
  • 6 cloves garlic, finely minced or pressed through a garlic press (about 1 tablespoon total)
  • 2 ounces Asiago cheese, finely grated (about 1/2 cup)
  • 1 teaspoon Italian seasoning (or a blend of dried oregano/basil)

Instructions

  1. 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).
  2. 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.
  3. Knead the dough for 2-3 minutes.
  4. 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).
  5. Punch down the dough and turn it out onto a lightly greased (or floured) countertop.
  6. For the Asiago topping: in a shallow dish or bowl, whisk together the melted butter, olive oil, garlic, Asiago cheese, and Italian seasoning.   
  7. Lightly grease a 9X13-inch baking pan. 
  8. Divide the dough into 14-20 equal pieces and shape the dough into round balls.
  9. Roll the top and sides of each ball in the Asiago mixture and place in the prepared pan. 
  10. Pour/scrape the remaining filling and cheese over the dough. 
  11. Cover the pan with lightly greased plastic wrap and let the dough rise for 30-45 minutes until doubled in size. 
  12. Preheat the oven to 375 degrees F. 
  13. Bake the bubble bread for 25-30 minutes, until golden and baked through to the center. 
  14. 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


39 Responses to Easy Pull-Apart Italian Asiago Bubble Bread

  1. Jocelyn says:

    Absolutely scrumptious! I used Parmesan because it’s what I had on hand. Thanks so much.

  2. Kassie says:

    My husband said these rolls were “the best he’s ever had!” Thanks Mel for another awesome recipe!

  3. Candice says:

    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.

  4. Ethan says:

    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?

    • Mel says:

      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.

  5. Kim says:

    These are delicious! Thanks for another smash hit!

  6. Jennifer says:

    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.

  7. Becky says:

    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!

  8. Megan says:

    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.

  9. Susan says:

    Well, that was delicious! Smelled and tasted fabulous. We especially liked the slightly crispy outside. Thanks for another winner!

  10. Paige says:

    This bread looks amazing! Totally making this with sunday dinner over the weekend!

    Paige
    http://thehappyflammily.com

  11. Emily says:

    Ok Mel…. you have 20 rolls in your pan. How come we only get 14??

    • Liz says:

      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

      Hee…

      • Mel says:

        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!

  12. Jana says:

    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…?

    • Mel says:

      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!

  13. Maura says:

    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??

    • Mel says:

      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?

      • Maura says:

        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!!)

  14. Josie R. says:

    These look divine Mel! Excited to try them! Thank you for another recipe! Good luck with Spring Break!

  15. Sue says:

    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

  16. 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!

  17. DB says:

    Do you think I could make this in the breadmaker?

    • Mel says:

      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.

  18. Netta says:

    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!

  19. Barb says:

    Could you shape this like breadsticks or wouldn’t that work?

    • Mel says:

      Sure, I think you could definitely try that! I’d place them pretty close to each other while baking (just like the bubble bread).

  20. Jenn Anderson says:

    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. =)

  21. Liz says:

    Oh, that topping – this recipe is right up my alley!! Thanks, Mel and hope the Spring Break/Work Party goes well!

  22. Paige says:

    Do you weigh your dough for each roll so they are uniform? Is so, how much should each roll weigh? Thank you!

    • Julie says:

      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.

      • Mel says:

        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.

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