Pesto Pinwheel Buns Recipe

Pesto Pinwheel Buns Recipe photo by Taste of Home

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An easy-to-make spinach-basil pesto gives delectable flavor to these rolls.—

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Pesto Pinwheel Buns Recipe

Prep: 30 min. + rising Bake: 25 min.

Yield: 12 Servings

30 25 55

Ingredients

1 package (1/4 ounce) active dry yeast
3 tablespoons warm water (110° to 115°)
1/2 cup warm 2% milk (110° to 115°)
2 tablespoons butter, softened
1 egg
1 tablespoon sugar
3/4 teaspoon salt
2-1/4 to 2-3/4 cups all-purpose flour
PESTO:
1 cup fresh baby spinach
1 cup fresh basil leaves
2 garlic cloves
1/4 cup walnut halves, toasted
1/4 cup grated Parmesan cheese
1/8 teaspoon pepper
1/4 cup olive oil

Directions

In a large bowl, dissolve yeast in warm water. Add the milk, butter, egg, sugar, salt and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough.
Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Meanwhile, place the spinach, basil, garlic, walnuts, cheese and pepper in a food processor; cover and process until blended. While processing, gradually add oil in a steady stream. Set aside.
Punch dough down. Turn onto a lightly floured surface. Roll into a 12-in. x 10-in. rectangle. Spread pesto to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 rolls.
Place rolls cut side up in a greased 13-in. x 9-in. baking pan. Cover and let rise until doubled, about 40 minutes.
Bake at 350° for 25-30 minutes or until golden brown. Remove from pan to a wire rack. Serve warm. Refrigerate leftovers. Yield: 1 dozen.

Nutritional Facts 1 bun equals 181 calories, 9 g fat (3 g saturated fat), 25 mg cholesterol, 200 mg sodium, 20 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Pesto Pinwheel Buns in Taste of Home Christmas Annual Annual 2012, p48