In the bowl of a stand mixer, combine 1 1/2 cups flour, yeast, salt, sugar and pepper. Whisk to combine.
Add the milk to a microwave-safe bowl. Add the butter. Heat the milk and butter to 120-130°F, butter will start melting. Make sure the temperature is just right so that it is warm, but not too hot to touch.
Stir the milk mixture into the flour mixture, mix on low speed using the paddle attachment until smooth. Add in 1 1/4 cups shredded cheese and mix just until combined.
Gradually add in enough of the remaining 1 3/4 cups flour to make a soft dough. Switch to a dough hook. Knead in the stand mixer on low speed for 5 minutes.
Spray a bowl with cooking spray. Add the dough to the bowl, then turn the dough over so the cooking spray coats both sides of the dough. Cover the bowl and allow the dough to rise in a warm place until it is double (anywhere from 1-2 hours).
Preheat the oven to 375°F.
For breads: After the dough is doubled, punch it down and divide dough into 2 equal pieces. Form each piece into loaf. Place the loaves on a baking sheet that has been sprayed with cooking spray, or lined with a silicone mat or parchment paper. Cover the loaves with plastic wrap that has been sprayed with oil and allow them to rise again until doubled, which will take 30-45 minutes.Make 3 or 4 diagonal cuts in the top of the loaves with a serrated knife. Brush the tops of the loaves with the beaten egg and then sprinkle the remaining cheese on top. Bake for 30-35 minutes until lightly browned.
For rolls: After the dough has doubled, punch it down and divide into 12 equal-sized dough balls. Spray a 9×13-inch pan with cooking spray, place the dough balls in the prepared pan in 4 rows of 3 dough balls. Cover the pan with plastic wrap that is sprayed with oil and allow the rolls to rise until they are almost double. Brush the top of the rolls with the beaten egg, then sprinkle remaining Asiago cheese on the rolls. Bake the rolls for 22-24 minutes or until golden brown on top. Serve the rolls warm.
For bread bowls: After the dough has doubled, punch it down and divide the dough into 4 large dough balls of equal size. Round dough balls into a tight ball. Place on prepared baking sheet (greased or lined with silicone mat or parchment paper). Cover dough with plastic wrap that has been sprayed with oil and allow to rise about 20 more minutes. Don’t worry if the dough hasn’t completely doubled. Brush the top of the large dough balls with the beaten egg and sprinkle with remaining Asiago cheese. Bake for about 30-35 minutes or until the top of the bread bowls are golden brown.Allow the bread bowls to cool on a wire rack. Slice off the top of the bread bowl, then use your fingers to pull out the fluffy interior, leaving at least 3/4 inch bread on the bowl walls. Fill up the bread bowls with whatever you’d like and serve immediately.