Italian Pinwheel Rolls Recipe
- 1 package (1/4 ounce) active dry yeast
- 1 cup warm water (110° to 115°)
- 1-1/2 teaspoons sugar
- 1-1/2 teaspoons butter, softened
- 1 teaspoon salt
- 2-1/4 to 2-1/2 cups bread flour
- 2 tablespoons butter, melted
- 1/4 cup grated Parmesan cheese
- 2 tablespoons minced fresh parsley
- 6 garlic cloves, minced
- 1 teaspoon dried oregano
- In a large bowl, dissolve yeast in warm water. Add the sugar, butter, salt and 1 cup flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down. Turn onto a lightly floured surface. Roll into a 12-in. x 10-in. rectangle. Brush with melted butter; sprinkle the cheese, parsley, garlic and oregano 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 13-in. x 9-in. baking pan coated with cooking spray. Cover and let rise until doubled, about 30 minutes.
- Bake at 350° for 25-30 minutes or until golden brown. Remove from pan to a wire rack. Yield: 1 dozen.
Originally published as Italian Pinwheel Rolls in Light & Tasty December/January 2006, p47
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Reviewed May. 4, 2013
"I've made these a few times, and my husband loves them. Sometimes I use this dough without the filling to make breadsticks."