Mix 50g King Arthur Special Patent Flour (Active Sourdough Starter) 50g Water (Active Sourdough Starter) 50g Active Sourdough Starter (Active Sourdough Starter)

Let it sit at room temperature for 4-6 hours until bubbly and active.

Combine 320g King Arthur Special Patent Flour 80g Central Milling Type 110 Flour 270g Water (77°F/25°C). Mix until no dry flour remains.

Cover with a damp cloth and rest for 1 hour.

Add 100g Active Sourdough Starter Mix gently until incorporated.

Rest for 10 minutes.

Add 8g Salt, 20g Sugar, 8g Cracked Black Pepper, and 40g Unsalted Butter (Kerrygold)

Mix thoroughly until combined. Gradually fold in 80g Grated Asiago Cheese (for dough)

Transfer dough to a clean, lightly oiled bowl.

Perform 1st set of coil folds.

Perform 2nd set of coil folds.

Perform 3rd set of coil folds.

Incorporate 30g grated Asiago cheese after the third fold.

Perform 4th set of coil folds.

Perform 5th set of coil folds.

Let rest undisturbed for the remaining 1.5 hours or until increased by 50% in volume.

Turn the dough onto a lightly floured surface. Divide into 12 equal pieces (about 65g each).

Pre-shape each piece into a loose ball, then let them rest for 20 minutes.

Shape each ball into a tight, smooth round. Place on a parchment-lined tray.

Cover with plastic wrap or a damp towel and refrigerate for 12-16 hours.

Preheat the oven to 430 °F (220°C) for 45 minutes. Place a dish with water inside for steam.

Remove rolls from the refrigerator as the oven preheats.

Brush with water, sprinkle with 30g grated Asiago cheese and a pinch of cracked black pepper.

Bake for 25-28 minutes until golden brown.

Rotate halfway through and remove the water dish after 10 minutes.

Let the rolls cool on a wire rack for about 30 minutes before serving.